Summer Roll Salad (with peanut dressing)
Salads
What You’ll Need:
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:
Nutrition:
*Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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How You’ll Make It
- Cook the noodles: Bring a pot of water to a boil. Remove from heat, add rice noodles, and soak until tender (about 5–7 minutes). Drain, rinse under cold water, and set aside.
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, vinegar/lime juice, sweetener, garlic, ginger, and optional sriracha. Add warm water gradually until the sauce is smooth and pourable.
- Assemble the salad: In a large bowl, combine noodles, cabbage, cucumber, carrots, bell pepper, green onion, edamame, cilantro, and peanuts.
- Dress & serve: Pour peanut sauce over the salad and toss to coat. Garnish with extra peanuts, cilantro, and lime wedges if desired.
Substituttions
Summer Roll Salad (with peanut dressing)
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:
Instructions:
- Cook the noodles: Bring a pot of water to a boil. Remove from heat, add rice noodles, and soak until tender (about 5–7 minutes). Drain, rinse under cold water, and set aside.
- Make the peanut sauce: In a bowl, whisk together peanut butter, soy sauce, vinegar/lime juice, sweetener, garlic, ginger, and optional sriracha. Add warm water gradually until the sauce is smooth and pourable.
- Assemble the salad: In a large bowl, combine noodles, cabbage, cucumber, carrots, bell pepper, green onion, edamame, cilantro, and peanuts.
- Dress & serve: Pour peanut sauce over the salad and toss to coat. Garnish with extra peanuts, cilantro, and lime wedges if desired.
