"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.