Spring Roll Salad with Spicy Peanut Dressing

By johnwhorfin

Ingredients

• For the salad:
• 1-2 oz. cellophane noodles (about half what you see pictured above, I went too crazy)
• 1/2 head of lettuce, chopped
• 1/3 or 1/2 head of red cabbage, shredded
• 2-3 carrots, peeled and cut into matchsticks
• 1/2 red bell pepper, cut into matchsticks
• 2-3 tablespoons chopped cilantro
• a big handful of peanuts, chopped
• For the dressing:
• 1/4 cup coconut milk
• 1/2 tablespoon red curry paste
• 2 tablespoons natural, creamy peanut butter
• 2 teaspoons apple cider vinegar
• 1/2 tablespoon brown sugar (optional, but it does add a nice sweetness)
• 1/4 cup peanut oil or water (to thin the dressing)

Details

Servings 2
Adapted from abeautifulmess.com

Preparation

Step 1

Begin by soaking the cellophane noodles in hot water for 10-12 minutes (check your package directions as soak times can vary). Prep all your vegetables.

For the dressing whisk together the first five ingredients listed above. I made my dressing with peanut oil, but you could also use water. The oil adds a richness, but it has a tendency to separate. You can simply whisk it again before pouring it over your salad. Either way, whisk the oil or water in last, slowly drizzling it in as you whisk to help it blend in with the other ingredients.

Assemble your salad and pour the dressing over the top. Enjoy and happy salad days!