The Best Spring Roll Salad with Peanut Dressing
Spring Roll Salad is probably my favorite salad of all time. This spring roll salad with peanut dressing is easy, fun and so healthy. It's a satisfying and tasty meal that's easy to love. You need to make this!
Ingredients
12 large prawns (6 per person)
8 ounces of vermicelli noodles
1 cup red cabbage (cut into thin strips)
1 cup carrots (cut into thin strips)
1 cup cucumbers (cut into thin strips)
1 avocado
Peanut dressing:
1/2 cup of peanut butter
4 tbsp of water (to thin out the dressing)
2 tbsp of soy sauce
2 tbsp of rice vinegar
1 tbsp of honey
1 tbsp of garlic (1 clove)
1 inch of fresh ginger
1 tsp of white pepper
Garnish: mint, roasted chopped peanuts
Instructions
Noodles:
- Cook the vermicelli noodles according to the package instructions.
- Once cooked, drain and rinse under cold water to prevent sticking.
- Set aside in a large mixing bowl.
Prawns:
- In the same pot of boiling water used for the noodles, add the prawns.
- Cook for about 3 minutes or until they turn pink and are cooked through.
- Remove the prawns from the water, drain, and set aside to cool.
Peanut Dressing:
- In a blender or food processor, combine the peanut butter, water, soy sauce, rice vinegar, honey, minced garlic, grated ginger, and white pepper.
- Blend until smooth and creamy.
- Adjust the consistency with more water if needed.
- Taste and adjust seasoning, if necessary.
- Set aside.
Prep the vegetables
- Prepare the vegetables by thinly slicing the red cabbage and julienned carrots and cucumbers.
- Slice the avocado as well.
Assemble the Spring Roll Salad:
- Start your assembly. Add the sliced red cabbage, julienned carrots, and cucumbers to the bowl with the noodles.
- Gently toss to combine.
- Top with sliced avocado and cooked prawns.
- Drizzle the peanut dressing generously over the salad or serve it on the side for individual portioning.
- Garnish with chopped peanuts, sesame seeds, and fresh herbs like mint, cilantro or Thai basil.