Fresh Asian Pasta Salad (Print Version)
# Ingredients:
→ Spring Roll Salad
01 -
2 cups rice noodles, cooked according to package instructions
02 -
1 cup purple cabbage, shredded
03 -
1 cup romaine lettuce, shredded
04 -
1 cup cucumber, diced
05 -
1 cup carrots, shredded
06 -
½ cup cilantro leaves, chopped
07 -
½ cup mint leaves, chopped
08 -
3 green onions, thinly sliced
09 -
1 cup bean sprouts, cooked (optional)
10 -
1 pound cooked shrimp, chopped
11 -
⅓ cup peanuts, chopped
→ Peanut Dressing
12 -
¼ cup low sodium soy sauce
13 -
3 tablespoons rice vinegar
14 -
1 tablespoon sesame oil
15 -
2 cloves garlic, minced
16 -
1 inch fresh ginger, minced
17 -
⅓ cup creamy peanut butter
18 -
1 teaspoon sriracha (optional)
19 -
1 tablespoon honey
20 -
Juice of 1 lime
21 -
2 tablespoons water to thin
# Instructions:
01 -
In a large bowl, combine the cooked rice noodles with shredded purple cabbage and romaine lettuce. Layer on the diced cucumber, shredded carrots, chopped cilantro, mint leaves, green onions, cooked bean sprouts, and chopped shrimp.
02 -
In a separate bowl, whisk together soy sauce, rice vinegar, sesame oil, minced garlic, ginger, peanut butter, sriracha (if using), honey, lime juice, and water until smooth and well-combined. If your peanut butter is firm, you can microwave it for 15-30 seconds to soften it for easier mixing.
03 -
Pour the peanut dressing over the salad, sprinkle with chopped peanuts, and gently toss everything together until evenly coated.
# Notes:
01 -
This refreshing salad is like a deconstructed Vietnamese fresh spring roll, perfect for meal prep and make-ahead lunches.
02 -
For food safety, it's recommended to cook bean sprouts. Rinse them well, place in a microwave-safe bowl with a pinch of salt, cover with plastic wrap, and microwave on high for about 1 minute.