INSIDE OUT SPRING ROLL SALAD

INSIDE OUT SPRING ROLL SALAD image

Categories Salad Vegetable No-Cook Vegetarian Quick & Easy Low Cal Wheat/Gluten-Free Dinner Lunch Healthy Vegan

Yield 6 people

Number Of Ingredients 18

Ingredients

Peanut Sauce:
-3/4 cup natural-style creamy peanut butter
-1/3 cup water
-2 tablespoons freshly squeezed lime juice (from about -1 1/2 medium limes)
-4 1/2 teaspoons soy sauce or 3 teaspoons salt
-3 tablespoon granulated sugar or honey
-2 1/4 teaspoons chile-garlic paste
-1 medium garlic clove, mashed to a paste
-1/2 teaspoon toasted sesame oil
-1/2 cup Rice Vinegar
-1/4 cup olive oil
Salad Ingredients:
-4 ounces dried rice stick noodles or rice vermicelli
-16 small fresh cilantro sprigs
-1 medium cucumber, peeled and thinly sliced
-1 small head of crisp lettuce, chopped
-5 carrots chopped
-Optional - Cooked chicken or shrimp

Steps:

1. Mix all of the ingredients for the sauce in a bowl, set aside. 2. Cook the noodles in boiling water for 2-3 minutes or until al dente; do not overcook, or they will become mushy. Drain and run under cold water to stop cooking. 3. Toss noodles with dressing and put in freezer for 5 minutes 4. Add and toss remaining salad ingredients and enjoy!

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