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Spring Roll Salad with Tofu

This salad is a deconstructed spring roll (all the ingredients of a spring roll mixed in a salad). Instead of Tofu you could use chicken or shrimp.
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Ingredients Method

Ingredients
  

Salad
  • 4 oz vermicelli noodles
  • 2 cups julienned carrots
  • 1/2 cup fresh leaf parsley or cilantro
  • 1/2 cup chopped basil
  • 1/4 tbsp chopped mint
  • 6 Persian cucumbers thinly sliced
  • 1 cup sliced red pepper
  • 1/4 Jalapeño pepper (optional)
  • 1 cup snow peas or sugar snap peas sliced
  • 1 romaine heart or bib lettuce thinly sliced
Peanut Dressing
  • 2 tbsp roasted salted peanuts, chopped
  • 1/4 cup creamy peanut butter
  • 2 tbsp fresh lime juice
  • 1 tbsp honey
  • 1 tbsp rice vinegar
  • 1 tbsp soy sauce
  • 2 tsp sesame oil
  • 1 tsp siracha
  • 1/2 tsp finely grated fresh ginger
  • 1 small clove garlic finely grated
  • Optional~1 tbsp of water if the dressing needs to be thinner.

Method
 

  1. Put the noodles in a large bowl and cover with boiling water; let stand 3 minutes, then drain and rinse under cold water to cool.
    Drain the noodles well and transfer to a large bowl
    Use kitchen sheers or a knife to snip the noodles a handful of times.
    Add the sliced vegetables, parsley, basil, mint, cucumbers, and romaine to the bowl with noodles.
  2. Add the peanut dressing and toss to coat the noodles and vegetables. Top with Tofu, shrimp or chicken. Transfer to a serving bowl and sprinkle with chopped peanuts.
Peanut Dressing
  1. Shake together peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, siracha, ginger and garlic in a small bowl.
  2. You could use a mason jar with a lid to make the dressing. That way it is easy to shake and store in the refrigerator.
    HAPPY EATING!!