"Game On" Spring Roll Salad
Ingredients
A note about gluten: To make this recipe gluten free, use a gluten-free sweet chili sauce, such as Thai Kitchen Sweet Chili Sauce.
8 oz.
rice noodles, broken in half
2 ¼ cups
shredded carrot
1 ½ cups
chopped cucumber
½ cup
chopped fresh cilantro
½ cup
chopped fresh mint
⅓ cup
chopped fresh basil
⅓ cup
sliced green onion
½ cup
canola oil
2 tbsp.
lime juice
1 tbsp. plus 2 tsp.
smooth peanut butter
1 tbsp.
Thai sweet chili sauce
½ tsp.
chile-garlic paste
- kosher salt, to taste
4 cups
mixed spring salad greens
1 cup
dry roasted salted peanuts, coarsely chopped
Directions
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.
