Description
A vibrant, fresh salad bursting with crunchy veggies, tender herbs, and vermicelli noodles, all wrapped in soft rice paper. Topped with a rich, savory peanut dressing, it’s a perfect balance of flavors—crispy, creamy, and utterly refreshing!
Ingredients
- 1 cup rice noodles
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup chopped peanuts
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- Peanut Dressing:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes
Instructions
1. Bring a pot of water to a boil and cook the rice noodles according to the package instructions.
2. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process.
3. Set the rice noodles aside to cool and drain any excess water.
4. In a large bowl, combine the shredded lettuce, shredded carrots, julienned cucumber, chopped cilantro, chopped mint leaves, chopped peanuts, thinly sliced red bell pepper, and sliced green onions.
5. Toss the vegetables and herbs gently to mix them together evenly.
6. In a separate small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes.
7. Continue whisking until the dressing is smooth and fully combined.
8. Taste the dressing and adjust seasoning if needed, adding more lime juice, soy sauce, or chili flakes as desired.
9. Pour the dressing over the mixed salad ingredients and toss gently to coat everything evenly.
10. Add the cooled rice noodles to the salad and toss again, ensuring the noodles are evenly incorporated with the vegetables and dressing.
11. Serve the salad immediately, garnishing with additional chopped peanuts, cilantro, and mint leaves if desired.
Notes
Rice noodles can be substituted with soba noodles or vermicelli for a different texture.
If you prefer a spicier salad, increase the chili flakes or add a dash of sriracha to the dressing.
For a crunchy texture, consider adding sliced radishes or toasted sesame seeds.
To make this recipe gluten-free, use tamari instead of soy sauce.
You can prepare the dressing in advance and store it in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixed
- Cuisine: Asian-Inspired
Nutrition
- Calories: 350