"Game On" Spring Roll Salad
8 oz. rice noodles, broken in half
2 ¼ cups shredded carrot
1 ½ cups chopped cucumber
1/2 cup chopped fresh cilantro
1/2 cup chopped fresh mint
1/3 cup chopped fresh basil
1/3 cup sliced green onion
1/2 cup canola oil
2 tbsp. lime juice
1 tbsp. plus 2 tsp. smooth peanut butter
1 tbsp. Thai sweet chili sauce
1/2 tsp. chile-garlic paste*
- kosher salt, to taste
4 cups mixed spring salad greens
1 cup dry roasted salted peanuts, coarsely chopped
*A note about gluten: To make this recipe gluten free, use a gluten-free sweet chili sauce, such as Thai Kitchen Sweet Chili Sauce.
Cook noodles according to package directions; rinse with cool water and drain well. In a large mixing bowl, mix carrot, cucumber, herbs and green onion; stir in noodles. In a small mixing bowl, whisk together remaining ingredients except greens and peanuts; pour half of dressing over noodle mixture and stir gently until coated. Serve noodle salad over greens; drizzle with remaining dressing to taste and sprinkle with peanuts.
Recipe and photo courtesy of Roots for the Home Team.