Imported from TikTok

Spring Roll Salad with Peanut Sauce

Name: Spring Roll Salad with Peanut Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 4 servings
Cuisine: Southeast Asian
Ingredients: 2 bundels Rice noodles, 5 mm (Preferably Conimex; the source does not specify the weight per bundle.); 0.25 kool Red cabbage (Thinly sliced.); 1 grote Carrot (Cut into julienne strips or made into ribbons with a grater.); 2 Spring onions (Coarsely chopped.); 0.5 Cucumber (Diced.); 2 Bell peppers (Thinly sliced.); 2 kleine Avocados (Diced.); 120 g Edamame; Radishes (A handful, thinly sliced; estimated at approximately 75 g.); Fresh cilantro or flat-leaf parsley (A generous handful, coarsely chopped; estimated at approximately 20 g.); Roasted peanuts (A handful, coarsely chopped, plus extra for the topping if desired; estimated at approximately 30 g.); 5 el 100% peanut butter (Use 4–6 tablespoons; 5 tablespoons is used as the average amount.); 2 el Sweet soy sauce (Preferably Conimex.); 2 tl Sambal (Preferably Conimex.); 2 el Soy sauce (Preferably Conimex.); 200 ml Coconut milk; Rice vinegar (Optional: a splash.)

Recipe by Sanne van Lierop @sanne.vanlierop · TikTok

Imported by Andries Jongsma on SeeMeCook

A fresh noodle salad with crunchy vegetables, avocado, edamame, and roasted peanuts, served with homemade peanut satay sauce. Quick, vegetarian, and easy to customize with vegetables you still have in the refrigerator.

4 servings25 minSoutheast Asian

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Ingredients

2 bundels Rice noodles, 5 mm (Preferably Conimex; the source does not specify the weight per bundle.)
0.25 kool Red cabbage (Thinly sliced.)
1 grote Carrot (Cut into julienne strips or made into ribbons with a grater.)
2 Spring onions (Coarsely chopped.)
0.5 Cucumber (Diced.)
2 Bell peppers (Thinly sliced.)
2 kleine Avocados (Diced.)
120 g Edamame
Radishes (A handful, thinly sliced; estimated at approximately 75 g.)
Fresh cilantro or flat-leaf parsley (A generous handful, coarsely chopped; estimated at approximately 20 g.)
Roasted peanuts (A handful, coarsely chopped, plus extra for the topping if desired; estimated at approximately 30 g.)
5 el 100% peanut butter (Use 4–6 tablespoons; 5 tablespoons is used as the average amount.)
2 el Sweet soy sauce (Preferably Conimex.)
2 tl Sambal (Preferably Conimex.)
2 el Soy sauce (Preferably Conimex.)
200 ml Coconut milk
Rice vinegar (Optional: a splash.)

Steps

1
Cut the carrot into julienne strips with a grater or use a vegetable peeler to make ribbons.
2
Dice the half cucumber and avocados.
3
Thinly slice the red cabbage, bell peppers, and radishes.
4
Coarsely chop the roasted peanuts, spring onions, and fresh cilantro or flat-leaf parsley.
5
Place the peanut butter, sweet soy sauce, sambal, soy sauce, and coconut milk in a small saucepan. Add a splash of rice vinegar if desired.
6
Heat the mixture in the saucepan, stirring until a smooth peanut sauce forms. The source specifies approximately five minutes.
7
Soak the rice noodles in warm water for a few minutes. Then allow them to cool.
8
Combine the cooled rice noodles, all the sliced vegetables, avocado, edamame, herbs, and peanuts in a large bowl.
9
Toss everything well so the ingredients are evenly distributed.
10
Serve the salad with the peanut sauce and top with extra peanuts and cilantro or parsley if desired.

Notes

The amounts for the radishes, herbs, and peanuts are described as a handful or generous handful and have therefore been estimated. The source does not specify an exact amount of warm water or a specific soaking time for the rice noodles; follow the package instructions if available. According to the creator, the vegetables can be adjusted to use whatever is left in the refrigerator.