Summer Roll Salad (With Peanut Dressing)
Ingredients:
- 113.4 g (4 oz) thin rice noodles
- 2 cups red cabbage (or green cabbage), thinly shredded
- 300 g (1 medium) cucumber
- 122 g (2 medium) carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
- 1 cup shelled edamame, cooked and cooled
- ½ cup fresh cilantro leaves
- 73 g (½ cup) roasted peanuts
- 86 g (⅓ cup) natural peanut butter
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) rice vinegar or lime juice
- 15 ml (1 tbsp) maple syrup or agave
- 5 ml (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)
- 3 g (1 clove) garlic
- 2 g (1 tsp) fresh grated ginger
Equipments:
Features:
Gluten-Free
Refined Sugar-Free
Nutrition:
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Rinse the noodles under cold water right after draining — this stops them from continuing to cook and keeps them from clumping together as they cool.
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.
A few ingredients do most of the work in this recipe. The thin rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The cucumber adds a cool, crisp freshness. The carrots adds natural sweetness and color. The natural peanut butter adds richness and a deep, nutty backbone.
Summer Roll Salad (With Peanut Dressing)
Ingredients:
- 113.4 g (4 oz) thin rice noodles
- 2 cups red cabbage (or green cabbage), thinly shredded
- 300 g (1 medium) cucumber
- 122 g (2 medium) carrots
- 1 red bell pepper, thinly sliced
- 3 green onions, sliced on the diagonal
- 1 cup shelled edamame, cooked and cooled
- ½ cup fresh cilantro leaves
- 73 g (½ cup) roasted peanuts
- 86 g (⅓ cup) natural peanut butter
- 30 ml (2 tbsp) soy sauce or tamari
- 15 ml (1 tbsp) rice vinegar or lime juice
- 15 ml (1 tbsp) maple syrup or agave
- 5 ml (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)
- 3 g (1 clove) garlic
- 2 g (1 tsp) fresh grated ginger
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The thin rice noodles adds a neutral, hearty base that soaks up the surrounding flavors. The cucumber adds a cool, crisp freshness. The carrots adds natural sweetness and color. The natural peanut butter adds richness and a deep, nutty backbone.
Prep:
Rinse the noodles under cold water right after draining — this stops them from continuing to cook and keeps them from clumping together as they cool.
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.
