Spring Roll Salad

Do you love spring rolls but are too lazy to roll them in rice paper? Meet the spring roll salad: a deconstructed spring roll in a bowl. It didn't go viral on lnstagram for nothing-16 million people from around the world saw my video! From the noodles and the crispy veggies to the crunchy nuts and Creamy Dreamy Peanut Dressing, you are going to be addicted to this salad.

Serves: 8
Prep Time: 20 minutes
Cook Time: 5 minutes

INGREDIENTS

• 12oz (340g) thin rice noodles
• 1 large cucumber, julienned
• 1 cup thinly sliced cabbage
• 2 large carrots, julienned
• 1 large red bell pepper, ribs and seeds removed, thinly sliced
• ¼ cup chopped roasted peanuts
• ⅓ cup chopped fresh coriander
• ¼ cup sliced green onion
• 2 batches Creamy Dreamy Peanut Dressing (page 214) or peanut-based dressing of your choice
• 2 tsp sesame seeds
  
  

METHOD

1. Cook the rice noodles according to package instructions. Rinse with cold water, drain,and place in a large bowl.

2. To the large bowl, add the cucumber, cabbage, carrots, bell pepper, peanuts, coriander, and green onion. Pour the dressing over top (as little or as much as you'd like).Toss with tongs, garnish with sesame seeds, and serve!
   
   

NOTE: This stores well in an airtight container in the fridge for up to 3 days. Do not heat the leftovers; instead, eat it cold.