Description
Fresh vegetables, rice noodles, and herbs tossed in a bold spicy ginger dressing for all the flavors of spring rolls in an easy salad format.
Ingredients
Scale
- 6 ounces rice vermicelli noodles
- 1 large cucumber, julienned
- 2 large carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 yellow bell pepper, thinly sliced
- 4 cups purple cabbage, thinly sliced
- 1 cup fresh cilantro leaves
- 1 cup fresh mint leaves
- 1/2 cup fresh basil leaves, torn
- 4 green onions, sliced diagonally
- 1/2 cup roasted peanuts, roughly chopped
- 1 avocado, sliced (optional)
- 3 tablespoons fresh lime juice
- 3 tablespoons rice vinegar
- 2 tablespoons fish sauce
- 2 tablespoons brown sugar
- 2 tablespoons fresh ginger, finely grated
- 3 garlic cloves, minced
- 2 Thai chilies, minced
- 1/4 cup neutral oil
- 2 tablespoons sesame oil
Instructions
- 1. Cook rice vermicelli according to package directions. Drain, rinse with cold water until cool, and drain thoroughly.
- 2. Julienne cucumber and carrots. Thinly slice bell peppers and purple cabbage. Prep all herbs and slice green onions.
- 3. Whisk lime juice, rice vinegar, fish sauce, and brown sugar until sugar dissolves. Add ginger, garlic, and chilies. Slowly whisk in oils.
- 4. Toss cooled noodles with half the dressing in a large bowl. Add all vegetables and toss gently.
- 5. Fold in fresh herbs and green onions. Add more dressing as needed.
- 6. Top with chopped peanuts and avocado slices. Serve with remaining dressing on the side.
Notes
Store components separately for best results. Dressing keeps up to 1 week refrigerated. Add fresh herbs just before serving to prevent wilting.
- Prep Time: 25 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-cook
- Cuisine: Asian-inspired
Nutrition
- Serving Size: 1 serving
- Calories: 285
- Sugar: 12g
- Sodium: 580mg
- Fat: 16g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 8g