A light and refreshing deconstructed spring roll salad tossed with creamy peanut dressing and loaded with herbs, noodles, and prawns.

Scale

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

Juice of 1 lime

1 teaspoon sea salt

½ teaspoon pepper

Peanut Salad Dressing:

½ cup smooth peanut butter

¼ cup fresh lime juice

3 tablespoons sweet chilli, gluten-free

2 tablespoons tamari soy sauce

2 tablespoons fresh ginger, grated

2 garlic cloves, minced

2–3 tablespoons hot water

Optional: 1 tablespoon sesame oil

1. Soak rice vermicelli noodles in boiling water for 5-8 minutes. Drain and rinse with cold water.

2. Whisk or shake all dressing ingredients together until smooth.

3. Peel and chop prawns, then toss with lime juice.

4. Combine noodles, vegetables, herbs, and prawns in a large bowl.

5. Pour over the peanut dressing, toss gently, and serve.

For a vegan version, replace prawns with tofu or tempeh. Store leftovers up to 2 days refrigerated.

Keywords: peanut spring roll salad, deconstructed spring roll, rice paper salad, creamy peanut dressing, gluten free salad, crunchy noodle salad