Spring Roll Salad with Peanut Satay Sauce

Ingredients

• 2 bundels Rice noodles, 5 mm (Conimex; approximately 100 g per bundle)
• 0.25 kool Red cabbage (Thinly sliced)
• 1 grote Carrot (Cut into julienne strips or grated into ribbons)
• 2 Spring onions (Coarsely chopped)
• 0.5 Cucumber (Diced)
• 2 Bell peppers (Thinly sliced; any color)
• 2 kleine Avocados (Diced)
• 120 g Edamame (Cooked and drained)
• Radishes (A handful, approximately 80 g; thinly sliced)
• Fresh cilantro or flat-leaf parsley (A generous handful, coarsely chopped; approximately 20 g)
• Roasted peanuts (A handful, coarsely chopped; approximately 30 g, plus extra for garnish if desired)
• 5 el 100% peanut butter (Use 4–6 tbsp; 5 tbsp is used as the average amount for the calculation)
• 2 el Kecap manis (Conimex)
• 2 tl Sambal (Conimex)
• 2 el Soy sauce (Conimex)
• 200 ml Coconut milk (Full-fat coconut milk)
• Rice vinegar (Optional, a splash)

Steps

1. 1

   Cut the carrot into julienne strips using a julienne peeler or make thin ribbons. Dice the cucumber and avocado. Thinly slice the red cabbage, bell peppers, and radishes.

2. 2

   Coarsely chop the roasted peanuts, spring onions, and fresh cilantro or flat-leaf parsley. Set aside some peanuts and herbs if desired for finishing the salad.

3. 3

   Place the peanut butter, kecap manis, sambal, soy sauce, and coconut milk in a small saucepan. Add a splash of rice vinegar if desired.

4. 4

   Heat the ingredients over low to medium heat, stirring constantly until the peanut sauce is smooth and creamy. Do not let the sauce boil vigorously. Remove the pan from the heat as soon as everything is well combined.

5. 5

   Place the rice noodles in a large bowl of warm water and soak them for a few minutes, following the package instructions, until tender but not mushy.

6. 6

   Drain the noodles and let them cool. If desired, briefly rinse them with cold water to stop the cooking process, then drain well.

7. 7

   Place the cooled rice noodles, red cabbage, carrot, spring onions, cucumber, bell peppers, avocado, edamame, radishes, herbs, and chopped peanuts in a large bowl.

8. 8

   Pour the peanut satay sauce over the salad and gently but thoroughly toss everything together, so the sauce coats the noodles and vegetables evenly without mashing the avocado.

9. 9

   Serve the salad immediately and finish with extra roasted peanuts and fresh cilantro or parsley if desired.

Notes

The creator mentions that you can also use other vegetables you still have in the refrigerator. The peanut sauce is based on 4–6 tbsp of peanut butter; the nutritional estimate uses 5 tbsp. Check the package of the rice noodles for the exact soaking time.

Nutrition per serving

• salad
• main course
• vegetarian
• vegan
• noodles
• quick
• peanut sauce
• no-cook vegetables