"Game On" Spring Roll Salad
Ingredients
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.
Kowalski's Freshly Squeezed Lime Juice (from the Produce Department)
1 tbsp. plus 2 tsp.
smooth peanut butter
1 tbsp.
Thai sweet chile 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 ½ of dressing over noodle mixture; 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.
