Description
A delightful twist on traditional spring rolls, this recipe features a vibrant mix of fresh vegetables and rice noodles topped with a creamy peanut sauce.
Ingredients
Scale
- 1 cup cooked rice noodles
- 1 cup shredded cabbage
- 1 cup shredded carrots
- 1/2 cup sliced bell peppers
- 1/2 cup cucumbers, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/2 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1–2 tablespoons water (to thin sauce)
- Crushed red pepper flakes (optional, for spice)
Instructions
- Start by preparing the rice noodles according to package instructions and set aside.
- In a large bowl, combine shredded cabbage, carrots, bell peppers, cucumbers, cilantro, and green onions.
- In a separate bowl, mix peanut butter, soy sauce, rice vinegar, honey, and water until smooth; adjust the water amount for desired consistency.
- Add the cooked noodles to the vegetable mixture and toss to combine.
- Drizzle peanut sauce over the top, mix well, and garnish with crushed peanuts and red pepper flakes if desired.
- Serve immediately or chill in the refrigerator before serving.
Notes
Serve warm or cold, and store leftovers in an airtight container for up to 3 days. Store peanut sauce separately to keep vegetables crisp.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 12g
- Cholesterol: 0mg