Spring Roll Salad

Spring Roll Salad
spring roll salad photo by carmen troesser

This Asian-inspired salad is a triple threat: super crunchy, spicy and pretty on a plate.


1 2-oz. package bean thread or vermicelli rice noodles
1 tsp. toasted sesame oil
3 cups shredded napa cabbage
1 cup thinly sliced, peeled English cucumber
½ cup chopped peanuts
½ cup shredded carrot
¼ cup chopped cilantro
¼ cup chopped mint
Wasabi Dressing (recipe follows)

For the Wasabi Dressing
If wasabi packs too much punch, try replacing it with local hot sauce Sriracha Granada for big flavor and less sting.

3½ Tbsp. seasoned rice vinegar
1½ Tbsp. wasabi paste
1½ tsp. sugar
½ tsp. soy sauce
¼ cup neutral oil


• Cook rice noodles according to package directions and drain. With scissors, cut the noodles into 3- to 4-inch pieces.

• In a large bowl, toss the noodles with the sesame oil. Add the napa cabbage, cucumber, peanuts, carrot, cilantro, mint and wasabi dressing to taste and toss.

For the Wasabi Dressing
• Whisk together the vinegar, wasabi, sugar and soy sauce. Slowly whisk in the oil until emulsified, then refrigerate until ready to use.

Tags : Cucumber , Cabbage , Wasabi