Description
A fresh and vibrant Spring Roll Salad featuring tender rice vermicelli noodles, crisp vegetables, fresh herbs, and succulent prawns, all tossed in a creamy, tangy peanut dressing. This quick and easy salad offers a delightful balance of textures and flavors, perfect for a light lunch or dinner.
Ingredients
Scale
Noodles and Protein
- 250 g rice vermicelli noodles
- 20 cooked prawns
Vegetables and Herbs
- 2 Lebanese cucumbers
- 1 large carrot
- 1/4 purple cabbage
- 1/4 iceberg lettuce
- 3 green onions
- 1 cup coriander leaves
- 1 cup mint or Thai basil leaves
Nuts and Seasoning
- 1/2 cup peanuts
- Juice of 1 lime
- Sea salt, to taste
- Black pepper, to taste
Peanut Dressing
- 1/2 cup smooth peanut butter
- 1/4 cup lime juice
- 3 tablespoons sweet chili sauce
- 2 tablespoons tamari or coconut aminos
- 2 tablespoons fresh ginger, grated
- 2 garlic cloves, minced
- Hot water, as needed to thin dressing
- 1 teaspoon sesame oil
Instructions
- Prepare the Rice Vermicelli Noodles: Soak the rice vermicelli noodles in boiling water until they become soft and pliable, about 5-7 minutes. Rinse thoroughly under cold water and drain well to stop cooking and remove excess starch.
- Make the Peanut Dressing: In a bowl, whisk together smooth peanut butter, lime juice, sweet chili sauce, tamari or coconut aminos, grated fresh ginger, minced garlic, and sesame oil. Add hot water gradually until the dressing reaches a smooth, pourable consistency.
- Season the Prawns: Toss the cooked prawns with the juice of one lime, sea salt, and black pepper to lightly season and enhance their flavor.
- Prepare Vegetables and Herbs: Slice the Lebanese cucumbers, carrot, purple cabbage, iceberg lettuce, and green onions into thin, bite-sized strips. Roughly chop the coriander leaves and mint or Thai basil leaves.
- Combine Ingredients: In a large mixing bowl, combine the softened noodles, sliced vegetables, fresh herbs, peanuts, and seasoned prawns. Toss gently to mix all components evenly.
- Dress and Serve: Drizzle the peanut dressing over the salad and toss lightly again to coat everything well. Serve immediately to enjoy freshness and crunch.
Notes
- Use cooked prawns for convenience, or quickly boil raw prawns until pink and opaque.
- Adjust the amount of chili sauce in the dressing to control the spiciness.
- Peanuts can be chopped or left whole depending on your texture preference.
- For a vegetarian version, substitute prawns with tofu or additional crunchy vegetables.
- Rice vermicelli noodles cook quickly, so soak only until soft to maintain their texture.
