Ingredients
Equipment
Method
- Cook the rice noodles according to package directions, then rinse them under cold water to stop the cooking and prevent them from sticking together. Drain them well. If using rotisserie chicken, shred it into bite-sized pieces. If using firm tofu, press it to remove excess water, then crumble it and lightly sauté it until golden brown and slightly crispy, or use it as is.1 cup cooked rice noodles (vermicelli or thin rice sticks), 1 cup shredded rotisserie chicken or firm tofu, cooked and crumbled
- In a large mixing bowl, combine the shredded red cabbage, shredded green cabbage, julienned carrot, and julienned cucumber. Add the chopped cilantro and mint to the vegetables.1 cup shredded red cabbage, 1 cup shredded green cabbage, 1 large carrot, julienned or shredded, 1/2 cup cucumber, julienned, 1/4 cup fresh cilantro, chopped, 1/4 cup fresh mint, chopped
- In a small bowl or a jar, whisk together the peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), sriracha (or chili garlic sauce), minced garlic, and grated ginger until well combined. Gradually add the warm water, one tablespoon at a time, whisking continuously until the dressing reaches your desired consistency. It should be pourable but still creamy. Taste and adjust seasonings as needed – you might want more soy sauce for saltiness, more vinegar for tang, or more sriracha for heat.1/4 cup creamy peanut butter, 2 tablespoons soy sauce or tamari, 1 tablespoon rice vinegar, 1 tablespoon honey or maple syrup, 1 teaspoon sriracha or chili garlic sauce, 1 clove garlic, minced, 1 teaspoon grated fresh ginger, 2-4 tablespoons warm water
- Add the cooked and drained rice noodles and your prepared chicken or tofu to the bowl with the vegetables.1 cup cooked rice noodles (vermicelli or thin rice sticks), 1 cup shredded rotisserie chicken or firm tofu, cooked and crumbled
- Pour about half of the peanut dressing over the salad ingredients. Gently toss everything together to evenly coat the noodles, vegetables, and protein with the dressing. Add more dressing as needed, a little at a time, until all components are coated to your liking. Be careful not to over-dress; you can always serve extra on the side.2-4 tablespoons warm water
- Divide the Spring Roll Salad with Peanut Dressing among serving bowls. Garnish generously with chopped roasted peanuts and sliced green onions. Serve immediately with lime wedges on the side for an extra burst of freshness.1/4 cup chopped roasted peanuts, for garnish, 1/4 cup sliced green onions, for garnish, lime wedges, for serving
Notes
This salad is best enjoyed fresh. Leftovers can be stored separately for up to 2-3 days for the salad base and 5 days for the dressing.