Meet the spring roll salad: a deconstructed spring roll in a bowl.
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
-
Cook the rice noodles according to package instructions. Rinse with cold water, drain,and place in a large bowl.
-
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.
If you want to impress someone, this salad will make them want to date you-it's that good.
I’ve converted countless olive haters to olive lovers with the introduction of my fave Castelvetrano, the meaty, mild Queen of Olives.
Here in Texas, the land of cattle and roughly 130 million acres of ranchland, buttermilk flows thick and heavy-not from their livestock (Texans are in the beef business), but rather into their mixing bowls.
It's hard to fathom it, but the loud and proud thrumming of the Louisiana we walk today is but a fraction of what came before.
Nadiya Hussain's hearty tagine recipe is layered with warming spices and fragrant preserved lemon, and packed with tender chicken, potato and olives.
The beauty of the Reverse Creaming Method is the fine and velvety texture it helps create. The way that it is able to accomplish this plush interior is by minimizing gluten formation.
This sandwich is my childhood all wrapped up in a beefjus-soaked Italian sub roll.