Spring Roll Salad

 

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I was introduced to this salad by my cousin Krista.

She has graciously allowed me to publish it here.

 

 

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Delicious Asian flavors are combined in this bright, healthful salad. Rice noodles are tossed with lettuce, vegetables, & chicken. Served with peanut sauce, fish sauce, and chopped peanuts. How could you go wrong?

 

Notes: This recipe is very forgiving. I would suggest making it as written here, then varying the ingredients to match your own likes/dislikes. Experiment!

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Spring Roll Salad

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Ingredients:

For the Salad:

  • 1 package Rice Vermicelli
  • 2 carrots, peeled and shredded
  • 1/2 English cucumber, quartered and sliced
  • 1 bunch cilantro, chopped
  • 4 C lettuce, chopped
  • 1/2 cup chopped peanuts + extra for serving
  • 6 stalks green onion, chopped
  • 1-2 T olive oil
  • 4 garlic cloves, minced
  • 1 inch fresh ginger, finely minced
  • 1-2 lbs. chicken breast, thinly sliced
  • 2 T soy sauce
  • lime wedges, for serving

For the Peanut Sauce:

  • 1/2 cup peanut butter
  • 1 cup hoisin sauce
  • water

For the Fish Sauce:

  • 4 tsp. fish sauce
  • 1/4 C water
  • 2 T fresh lime juice
  • 1 garlic clove, minced
  • 2 T white sugar
  • 1/2 tsp. garlic chili sauce

Directions:

1. Soften the rice vermicelli according the the directions on the package. Drain and run under cold water to cool the noodles. Place in a large salad bowl. Add the carrots, cucumber, cilantro, lettuce, 1/2 cup peanuts, and green onions.
2. Heat the olive oil in a medium skillet over medium heat. Saute the garlic & ginger for about 1 minute. Add the chicken & soy sauce and saute until chicken is thoroughly cooked. Cool on a plate, then transfer to the refrigerator.

For the Peanut Sauce:
3. In a double boiler or heatproof bowl set over boiling water, whisk together the peanut butter and hoisin sauce. Add water a little at a time until desire consistency is achieved.

For the Fish Sauce:
4. Place all ingredients in a bowl and stir until sugar is dissolved.

To Assemble:

5. Add the chicken to the noodle and vegetable mixture. Toss well. Top with lime wedges. Serve with the peanut & fish sauces & chopped peanuts on the side.

*Note: If you are eating at home and expecting leftovers, serve chicken in a separate bowl instead of tossing it in with the salad.

Serves approximately 8 people as a side.


7 Responses to “Spring Roll Salad”

 
  1. It’s time for light salads again! Yay for spring! This looks great! :)

     
  2. rachel says:

    this looks deliciously fresh!

     
  3. Maura says:

    What a light and lovely salad! So fresh for spring! I can’t wait to try it!!!

     
  4. That salad looks beautiful!

     
  5. Maria says:

    I love spring rolls. Great idea to turn them into a salad!

     
  6. I am eating this salad right now and it’s amazing. I was a little skeptical at first about what to do with the sauces, but I put them both on and wow! You nailed the combo of ingredients and my husband even loved it. Thanks for posting this!

     
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