Vietnamese Spring Roll Salad
Tools Required:large (4 to 6-quart) saucepan for noodles, knife and cutting board, medium and large bowls, grater, small bowl or liquid measuring cup
Servings Prep Time
3people 20minutes
Difficulty Cost
Moderate Inexpensive!
Servings Prep Time
3people 20minutes
Difficulty Cost
Moderate Inexpensive!
Dressing:
Noodles:
  • 2cups rice noodlescooked (your choice)
  • 1teaspoon oil(preferably sesame or extra virgin olive oil)
  • 1/2teaspoon hot pepper saucelike Sriracha (or 1/4 teaspoon Tabasco)
Salad:
Garnish:
Instructions
  1. Make Miso Ginger Dressing. Double the recipe if you want extra.
  2. Break about 2 ounces (or whole package) of dry rice noodles in half or smaller pieces and cook per package instructions.
  3. Toss 2 cups of the noodles with the oil and Sriracha or similar hot sauce. If you doubled the dressing recipe, leave out the oil and add about 1/4 to 1/2 of dressing instead.
  4. Thinly slice the cabbage and chop the cucumber. Place in a large bowl.
  5. Grate the carrot, thinly slice the green onion and chop the mint, adding to the bowl as you do. Drain and add optional water chestnuts.
  6. Pour the dressing (or half the dressing if you doubled the recipe) over salad and toss.
  7. Place about 1/3 of the noodles in a bowl and top with about 1/3 of the salad.
  8. Sprinkle peanuts over the salad right before serving. If you doubled the dressing recipe, serve the remaining half on the side. Garnish with a sprig of mint if desired.