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Spring Roll Salad with Peanut Dressing, gluten-free Recipe

Spring Roll Salad with Peanut Dressing, Gluten-Free

This refreshing Spring Roll Salad with Peanut Dressing is a gluten-free delight, packed with fresh vegetables and a vibrant peanut dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 250 g Rice Vermicelli Noodles gluten-free
  • 2 Lebanese cucumbers sliced into sticks
  • 1 large carrot grated or sliced into thin sticks
  • 0.25 purple cabbage finely shredded
  • 0.25 iceberg lettuce thinly sliced
  • 3 green onions thinly sliced
  • 1 cup coriander leaves
  • 1 cup mint OR Thai basil leaves
  • 0.5 cup peanuts roughly chopped
  • 20 cooked prawns peeled and deveined
  • 1 juice of lime
  • 1 teaspoon sea salt
  • 0.5 teaspoon pepper
Peanut Salad Dressing
  • 0.5 cup smooth peanut butter or almond butter
  • 0.25 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
  • 1 tablespoon sesame oil optional

Equipment

  • Mandoline Slicer

Method
 

  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!

Notes

This salad is versatile and can be adjusted to include your favorite vegetables or proteins. The peanut dressing can also be made ahead and stored in the fridge for a quick meal prep option.