"Game On" Spring Roll Salad

Serves 8
  • 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.