Author Notes
A couple of weeks after making my last batch of Vietnamese Salad rolls, we had a craving for something similar but to be honest I didn't want to spend the time wrapping them! So I ever so slightly adapted the sauce, added a tonne of veggies, used the same type of rice noodles and left out the rice paper wrappers to create this great salad. We've had it two times this week. It’s great at room temperature or chilled so it also makes a great potluck or BBQ dish. —Ceecee Lee
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Ingredients
- Peanut Sauce Dressing
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.5 cups
hoisin sauce or paste
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1 cup
peanut butter
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2 teaspoons
hot sauce (I use sriracha)
-
.5 cups
warm water
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1 teaspoon
soy sauce
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2-3
limes, Juiced
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2
cloves garlic, crushed
- Rice Noodle Salad
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6 ounces
thin rice vermicelli, cooked and rinsed cool
-
5
medium carrots, shredded or cut into matchsticks
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2
red peppers, julienned
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2
mangoes, peeled and sliced thin
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2 cups
sugar snap peas, cut on the diagonal
-
1 bunch
basil and/or cilantro, roughly chopped
Directions
- Peanut Sauce Dressing
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Place all ingredients in a blender or food processor and blend until smooth.
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Set aside.
- Rice Noodle Salad
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Toss noodles and veggies into a large bowl.
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Add peanut dressing. Toss again (I usually just use my hands to toss it as it is the easiest way to make sure the dressing is mixed thoroughly with the noodles).
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Serve. Can be refrigerated or served at room temperature.
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