Fresh Spring Roll in a Bowl with Peanut Dressing
This deconstructed Spring Roll in a Bowl with Peanut Sauce is a healthy recipe perfect for when you're craving the flavors of fresh spring rolls! Crunchy veggies like romaine lettuce and cabbage, edamame, and rice vermicelli noodles are all topped with a creamy peanut sauce for ultimate flavor combo!
Equipment
Ingredients
For Bowl
- 4 oz vermicelli rice noodles, dry
- 3 cup romaine lettuce, chopped
- 1 cup carrots, shredded (1-2 large carrots)
- 2 cups purple cabbage, shredded (or green cabbage)
- 1 cup cucumbers, diced (~½ an English cucumber)
- 3 stalks green onion, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ¼ cup thai basil, finely chopped
- 1 cup edamame, cooked
- ¼ cup peanuts, chopped
For Dressing
- ¼ cup natural peanut butter
- 1 lime, juiced (about 2 tablespoon of juice)
- 1 clove garlic, finely minced
- 1 tablespoon ginger root, finely grated (or 1 teaspoon ground ginger)
- 2 tablespoon low sodium soy sauce (or coconut aminos)
- 2 tablespoon rice vinegar
- 2 teaspoon toasted sesame oil
- 1 tablespoon honey (or maple syrup)
- ½ teaspoon crushed red pepper flakes
- 2-4 tablespoon water, as needed to thin it out
Instructions
- Cook noodles according to the package instructions. Drain and rinse under cold water right when they're done cooking. While they cool, make the dressing by whisking all the dressing ingredients in a small bowl or blending them in a food processor or blender.
- Combine the noodles, vegetables, herbs, edamame, and peanuts in a large bowl.
- Drizzle the dressing on top and toss everything until well combined and coated in the dressing.
- Hint: if you prefer a saucier bowl, double up on the peanut lime dressing!
Video
Notes
Expert Tips
- I like to shred the vegetables pretty finely for this recipe. It helps to ensure everything gets coated with the dressing!
- For the dressing, use a citrus zester to grate your ginger.
- For a shortcut, use packaged pre-chopped vegetables.
- If you prefer more sauce, double up on the peanut dressing.
- Meal Prep - shred the vegetables and make the dressing in advance. Store them in separate containers until ready to assemble for up to 1-2 days.
- Refrigerator - store leftovers in an airtight container in the fridge for up to 3-4 days. If you're planning to meal prep these, I suggest portioning into containers and waiting to add the dressing until you're ready to eat.
For more nutrition information and tips, visit mallorythedietitian.com. I hope you enjoy this recipe as much as I do! 😊
Nutrition
Serving: 2cupsCalories: 300kcalCarbohydrates: 37gProtein: 10gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 300mgPotassium: 400mgFiber: 6g
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