Description
Fresh spring roll flavors in a vibrant salad bowl with crisp vegetables, rice noodles, chicken, and a creamy peanut dressing.
Ingredients
Scale
- 4 cups shredded romaine or cabbage
- 4 carrots, shredded
- 4 green onions, chopped
- 1/2 cup chopped cilantro or Thai basil
- 1/2 cup diced mango
- 2 Persian cucumbers, thinly sliced
- 1/3 cup chopped pickled jalapeños
- 1/3 cup chopped peanuts
- 4 ounces vermicelli rice noodles, cooked
- 1–2 cups cooked shredded chicken
- 1 avocado, chopped
- 1/2 cup creamy peanut butter
- 1/3 cup tamari or soy sauce
- 1/4 cup toasted sesame oil
- 1/4 cup rice vinegar
- 2–3 tablespoons chili sauce
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon grated fresh ginger
Instructions
- Combine all vegetables and peanuts in a large bowl.
- Blend all dressing ingredients until smooth, adding water as needed.
- Toss half the dressing with the salad.
- Divide into bowls and top with noodles, chicken, and avocado.
- Drizzle with remaining dressing and serve.
Notes
- Cut noodles into shorter lengths for easier eating.
- Store dressing separately for meal prep.
- Add avocado just before serving.
- Prep Time: 25 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 435
- Sugar: 18g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg