Spring Roll Salad
Serves 8
20 mins prep
0 mins total
Taking all of the yummy crunchiness from a spring roll and deconstructing it into a fresh, veggie packed salad that is so simple to make! This is great for meal prep or even to serve at your next BBQ or potluck!
For the Dressing:
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Claim $4 coupon
Congratulations!
Save $4 cashback on La Tourangelle Olive Oil, Organic, Extra Virgin. Scan QR-code and claim coupon
Start by chopping all of your veggies. You want to slice the cucumber + red bell pepper into very thin slices.
Once you are done chopping your veggies, boil the rice noodles according to the instructions on the box, usually for about 2-3 minutes. Once the noodles are done, run them under cold water to stop the cooking process.
Make your dressing by adding all of the ingredients into a small bowl, stir with a spoon to blend it all together.
In a large bowl, add the noodles + all of the veggies + peanuts. Pour in the dressing and toss everything together to combine.
Serve with grilled chicken and top with more cilantro.
This will hold up in the fridge for up to 4 days. If you are making this for a party as a side dish, I suggest making it the same day!