SPRING ROLL INSPIRED CHOPPED VERMICELLI SALAD WITH CARROT-GINGER-PEANUT DRESSING
Serves 4
25 mins prep
10 mins cook
35 mins total
This spring roll-inspired salad features a lighter carrot-ginger-peanut dressing. The recipe makes 2 cups of dressing, but only about 1 cup is needed for the salad, allowing you to save the rest for other uses.
0 servings
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Make the dressing: Add the carrots, onion, ginger, rice vinegar, soy sauce, peanut butter, maple syrup, avocado oil, sriracha, sesame oil and salt to a blender. Blend until smooth. Set aside. Assemble the salad: Add the cabbage, carrots, pepper, cucumber, cilantro, scallions, rice noodles and scallions to a large bowl. Toss to combine. Add about 1 cup of the dressing and toss again until well coated. Serve with avocado and sesame seeds, if using.
