Spring Roll Salad with Peanut Dressing, Gluten-Free Recipes

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Spring Roll Salad with Peanut Dressing, gluten-free

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!

#salad #springroll #glutenfreefood

This spring roll salad is paired with a creamy peanut and ginger dressing ditch the spring roll wrappers and simply throw all the ingredients into a bowl dress it toss it and enjoy for the dressing you’ll need peanut butter and I’m using what’s left over in the jar

Then lemon juice soy sauce sweet chili ginger garlic and a bit of warm water give that a good shake and that’s it this peanut dressing is so good I could literally drink it next soak the rice F noodles drain cool and add them to a bowl now I like using a mandoline for

The vegetables firstly I’m slicing the lettuce using the mandoline for the cucumber carrot and purple cabbage then slice green onions you want fresh mint and fresh coriander or you could also add fresh Thai Basil and then I’m slicing fresh prawns or you could swap that for chicken or tofu and also some

Fresh chili slices the one thing I love about this salad is those vibrant colors pour that delicious creamy peanut dressing and crushed peanuts over the top and then give it a good toss and that’s it it’s so quick and simple to make it’s ready within 15 minutes and

It’s veggie loaded it’s perfect to make as part of your meal prep as a quick lunch or dinner option and the perfect addition to any party and it’s as simple as that enjoy