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Summer Roll Salad (with peanut dressing)
Salads
Ingredients:
For the salad:
- 4 oz (about 1/2 package) thin rice noodles
- 2 cups red cabbage (or green cabbage), thinly shredded
- 1 medium cucumber, julienned or thinly sliced
- 2 medium carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
- 1 cup shelled edamame, cooked and cooled
- 1/2 cup fresh cilantro leaves
- 1/2 cup roasted peanuts, roughly chopped
For the peanut dressing:
- 1/3 cup natural peanut butter (creamy or crunchy)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp maple syrup or agave
- 1 tsp toasted sesame oil
- 1–2 tsp sriracha or chili garlic sauce (optional, for heat)
- 2–4 tbsp warm water (to thin to desired consistency)
- 1 clove garlic, grated or minced (or 1/2 tsp garlic powder)
- 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
Equipments:
- Large pot (for noodles)
- Small bowl (for dressing)
- Large mixing bowl
- Whisk
- Knife and cutting board
20 minutes or less
Gluten-Free
Features:
20 minutes or less
Gluten-Free
Nutrition:
Serving Size 1 of 4 Calories 370 Carbohydrates 46g Fat 16g Fiber 7g Protein 14g Saturated 3g Vitamin C 40mg Calcium 80mg Iron 3mg Potassium 620mg Cholesterol 0mg Sodium 540mg Sugar 8g
*Nutrition info is an estimate and may vary with cooking methods and ingredients.
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Instructions:
- Cook the Noodles – Bring a pot of water to a boil. Remove from heat, add 4 oz thin rice noodles, and soak for 5–7 minutes until tender. Drain, rinse under cold water, and set aside.
- Make the Peanut Dressing – In a bowl, whisk together ⅓ cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 tbsp maple syrup, 1 tsp sesame oil, 1 grated garlic clove, 1 tsp grated ginger, and optional sriracha. Add 2–4 tbsp warm water gradually until smooth and pourable.
- Assemble the Salad – In a large bowl, combine noodles, 2 cups shredded red cabbage, 1 julienned cucumber, 2 shredded carrots, 1 sliced red bell pepper, 3 sliced green onions, 1 cup edamame, and ½ cup cilantro.
- Dress and Serve – Pour peanut dressing over the salad and toss to coat. Garnish with ½ cup chopped roasted peanuts, extra cilantro, and lime wedges.
Notes:
- Add the dressing just before serving to keep the noodles from clumping and absorbing it all.
- Day-old noodles work great — toss with a little oil to prevent sticking after cooking.
Storage:
- Store undressed salad in the fridge for up to 3 days. Keep dressing separately.
Swaps:
- Swap edamame for cooked chickpeas or shredded tofu for a different protein.
- Use spiralized zucchini or cucumber noodles for a lighter, grain-free version.
Tips:
- Double the peanut dressing — it keeps in the fridge for up to a week and is great on grain bowls.
Summer Roll Salad (with peanut dressing)
4 Servings
Prep 20 min
Cook 5 min
Ingredients:
For the salad:
- 4 oz (about 1/2 package) thin rice noodles
- 2 cups red cabbage (or green cabbage), thinly shredded
- 1 medium cucumber, julienned or thinly sliced
- 2 medium carrots, julienned or shredded
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
- 1 cup shelled edamame, cooked and cooled
- 1/2 cup fresh cilantro leaves
- 1/2 cup roasted peanuts, roughly chopped
For the peanut dressing:
- 1/3 cup natural peanut butter (creamy or crunchy)
- 2 tbsp soy sauce or tamari (for gluten-free)
- 1 tbsp rice vinegar or lime juice
- 1 tbsp maple syrup or agave
- 1 tsp toasted sesame oil
- 1–2 tsp sriracha or chili garlic sauce (optional, for heat)
- 2–4 tbsp warm water (to thin to desired consistency)
- 1 clove garlic, grated or minced (or 1/2 tsp garlic powder)
- 1 tsp fresh grated ginger (or 1/2 tsp ground ginger)
Features:
20 minutes or less
Gluten-Free
Instructions:
- Cook the Noodles – Bring a pot of water to a boil. Remove from heat, add 4 oz thin rice noodles, and soak for 5–7 minutes until tender. Drain, rinse under cold water, and set aside.
- Make the Peanut Dressing – In a bowl, whisk together ⅓ cup peanut butter, 2 tbsp soy sauce, 1 tbsp rice vinegar or lime juice, 1 tbsp maple syrup, 1 tsp sesame oil, 1 grated garlic clove, 1 tsp grated ginger, and optional sriracha. Add 2–4 tbsp warm water gradually until smooth and pourable.
- Assemble the Salad – In a large bowl, combine noodles, 2 cups shredded red cabbage, 1 julienned cucumber, 2 shredded carrots, 1 sliced red bell pepper, 3 sliced green onions, 1 cup edamame, and ½ cup cilantro.
- Dress and Serve – Pour peanut dressing over the salad and toss to coat. Garnish with ½ cup chopped roasted peanuts, extra cilantro, and lime wedges.
