Name: Spring Roll Salad with Peanut Dressing
Cook time: P0Y0M0DT0H25M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: 4 ounces rice vermicelli noodles; 2 cups julienned carrots; 1 cup bean sprouts; 1/2 cup fresh flat-leaf parsley leaves or cilantro leaves; 1/2 cup chopped fresh basil; 1/4 tablespoon chopped fresh mint; 6 Persian cucumbers, thinly sliced; 1 romaine heart, thinly sliced; Peanut Dressing (see recipe below); 2 tablespoons roasted and salted peanuts, chopped; 1/4 cup creamy peanut butter; 2 tablespoons fresh lime juice; 1 tablespoon honey; 1 tablespoon unseasoned rice vinegar; 1 tablespoon soy sauce; 2 teaspoons sesame oil; 1 teaspoon sambal oelek; 1/2 teaspoon finely grated fresh ginger; 1 small garlic clove, finely grated

Directions

Watch how to make this recipe.

Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.

Peanut Dressing:

Yield: About 1/2 cup

Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.