Spring Roll Salad with Peanut Dressing

Serves 4-6

Prep 10-15 minutes

Soaking noodles for 5 minutes

INGREDIENTS:📋

Salad:

250g Rice Vermicelli Noodles, gluten-free

2 Lebanese cucumbers, sliced into sticks*

1 large carrot, grated or sliced into thin sticks*

¼ purple cabbage, finely shredded*

¼ iceberg lettuce, thinly sliced

3 green onions, thinly sliced

1 cup coriander leaves

1 cup mint OR Thai basil leaves

½ cup peanuts, roughly chopped

20 cooked prawns, peeled and deveined

1 x juice of lime

1 teaspoon sea salt

½ teaspoon pepper

Peanut Salad Dressing:

½ cup smooth peanut butter (or almond butter)

¼ cup fresh lime juice

3 tablespoons sweet chilli, gluten-free

2 tablespoons tamari soy sauce (or coconut aminos), gluten-free

2 tablespoons fresh ginger, grated

2 garlic cloves, minced

2-3 tablespoons hot water (enough to create a smooth consistency)

Optional: 1 tablespoon sesame oil

*optional to use a mandoline slicer

INSTRUCTIONS

1. Prepare the Rice Vermicelli Noodles: Soak the noodles in a bowl of boiling water for 5-8 minutes or according to packet instructions. Once soft, rinse under cold water, drain and set aside.

2. Make the Peanut Dressing: In the meantime, combine the salad dressing ingredients in a jar and shake or add to a bowl and whisk. If too thick, add a tablespoon of hot water at a time until it creates a smooth salad dressing consistency. (Tip: for extra flavour add 1 tablespoon sesame oil).

3. Prepare the Salad and Prawns: Peel and devein the prawns, then slice into 2cm pieces. Place into a bowl and squeeze a whole lime over them. Then chop, slice, and grate the salad ingredients, optional use a mandoline slicer for the cucumber, carrot, and cabbage.

4. Bring it together: Add to a large bowl all the ingredients, drizzle over the Peanut Salad Dressing and gently toss to combine. Serve and enjoy!