Spring Roll Salad

The things we do for food...

There is something so fresh tasting about cold spring rolls. And there's something very addictive about peanut sauce. Together, they're great as a no-cook summer dinner. In fact, we like them so much, we once drove around town for 5 hours looking for rice paper. That's how determined we were to make them.

So, I had the bright idea of throwing all the ingredients together in a salad - the veggies, the wrapping and the sauce.

It's delicious and very filling. Be careful. I may have eaten too much.


Spring Roll Salad
Serves 4

1 package rice noodles
2 carrots
1/2 cucumber
1/2 red pepper
2 green onions

Dressing:
1/2 cup natural peanut butter (peanuts only!)
2 tablespoons low sodium soy sauce
1/2 cup water
1 clove of garlic
1 teaspoon of chopped ginger
1 teaspoon honey
1 tablespoon lime juice
red pepper flakes to taste
sea salt
dash of sesame oil
dried basil leaves (fresh if you have it)

Soak noodles completely in boiling water for 15 minutes until soft and then rinse in cold water. Set aside.

Grate carrots, chop green onions, slice cucumber and red peppers.

To make dressing, put all remaining ingredients except basil and sesame oil in a bowl and mix well. Heat in a saucepan on low, or microwave on high for about 1 1/2 minutes, until well combined.

Add veggies and dressing to noodles in a large bowl and toss well. Drizzle with a bit of sesame oil and basil and toss again. Chill and serve.