| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
| Level: | Easy |
| Total: | 30 min |
| Active: | 25 min |
| Yield: | 4 servings |
Ingredients
- 4 ounces rice vermicelli noodles
- 2 cups julienned carrots
- 1 cup bean sprouts
- 1/2 cup fresh flat-leaf parsley leaves or cilantro leaves
- 1/2 cup chopped fresh basil
- 1/4 tablespoon chopped fresh mint
- 6 Persian cucumbers, thinly sliced
- 1 romaine heart, thinly sliced
- Peanut Dressing (see recipe below)
- 2 tablespoons roasted and salted peanuts, chopped
- 1/4 cup creamy peanut butter
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1 tablespoon unseasoned rice vinegar
- 1 tablespoon soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sambal oelek
- 1/2 teaspoon finely grated fresh ginger
- 1 small garlic clove, finely grated
Instructions
- Put the noodles in a large bowl and cover with boiling-hot water; let stand 3 minutes, then drain and rinse under cold water to cool. Drain the noodles very well, then transfer them to a large mixing bowl and use kitchen shears to snip the noodles a handful of times.
- Add the carrots, bean sprouts, parsley, basil, mint, cucumber and romaine to the bowl with the noodles. Add the Peanut Dressing and toss to coat the noodles and vegetables. Transfer to a serving bowl and sprinkle with the chopped peanuts.
- Whisk together the peanut butter, lime juice, honey, vinegar, soy sauce, sesame oil, sambal oelek, ginger and garlic in a small bowl. Thin out with a little water until a nice spoonable consistency.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 333 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 354 mg |
| Serving Size | 1 of 4 servings |
| Calories | 333 |
| Total Fat | 14 g |
| Saturated Fat | 2 g |
| Carbohydrates | 47 g |
| Dietary Fiber | 6 g |
| Sugar | 13 g |
| Protein | 10 g |
| Cholesterol | 0 mg |
| Sodium | 354 mg |
Reviews
Delicious dressing! I used the veggies I had on hand that matched the profile and it was amazing
I have made everything from this episode Valerie and we love them all. The yogurt sauce on the roasted sweet potatoes is a game changer. I add red onion roasted with the sweet potatoes and serve over 5 minute couscous Soo good. My family requests the peanut butter pretzel dessert all the time.
I made this recipe to test on my friends… We decided is the salad needed more dressing & romaine. Less carrots & rice noodles. This would be beneficial for certain carb restricted diets. Next time I will add shrimp. More mint & less basil will also be my preferred adjustment to have the dish taste more like a fresh Vietnamese spring roll. Overall a great idea for warm nights!
This was amazing. Made as recipe stated. Can’t wait to make it again. Has lots of possibilities for add in veggies that would be equally delicious like sugar snap peas. Thank you Valerie! Best salad I’ve had in a long time-maybe ever. I’m not much of a salad person.
I saw this on the show the other day when she was making it for Duff and had to try it. I am so glad that I did This is absolutely delicious. It’s been printed and in my favorites I will definitely be making this again.
Superb! The Peanut Dressing is amazing:)
Made this salad for dinner. Tastes exactly like a Spring Roll! Makes a lot. Would be delicious with chicken or salmon.
I enjoyed this salad. However, the rice noodles I purchased were inedible after just pouring boiling water over them, so I cooked them 7 minutes like the package said. Then I placed them in a colander to rinse, but had to leave them there, unrinsed for about 30 minutes due to a family issue that arose. When I returned, the noodles had morphed into what looked like a human brain! I took my kitchen shears and cut this “brain” into bite sized pieces to toss into the salad. I can’t tell you how pleasing this tastes-the texture is great. I added julienned radishes, a bit of shredded purple cabbage, a whole bundle of chopped scallions, and lots of cilantro. Didn’t add basil or mint. A lot of work, but fun to try. Will be easier next time, after working out the kinks.
Amazing!!!
I was craving peanut noodles. This filled the bill.
I added some chow mein noodles for extra crunch.
As I was making this, I thought about those in a quandry with a surplus of zucchini or yellow squash. Instead of or a a substitution for some of the rice noodles, spiraling some of that squash for extra veggies and color.
I added some chow mein noodles for extra crunch.
As I was making this, I thought about those in a quandry with a surplus of zucchini or yellow squash. Instead of or a a substitution for some of the rice noodles, spiraling some of that squash for extra veggies and color.