A little crunchy, a little creamy, and oh so good!! This deconstructed spring roll bowl is packed with veggies, rice noodles, and a creamy peanut sauce that come together to form a light, refreshing meal. Bonus, it’s dairy-free and vegan!
SERVING SIZE: 2
THE RECIPE:
In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, lime juice, sesame oil, olive oil, hot water, honey (or maple syrup), and garlic until smooth and creamy.
Bring water to a boil and cook the rice noodles for about 2 minutes. I like to slightly undercook them and not follow the package directions (usually 4 minutes) so they don’t get too soft. Drain and rinse with cold water.
Prep your vegetables by shredding the carrots and cabbage, chopping the green onion and cilantro, and slicing the cucumber.
Add the cooked noodles to a large bowl and toss with half of the peanut dressing until evenly coated.
Layer on the carrots, cabbage, cucumber, green onion, and cilantro.
Drizzle the remaining dressing over the top, then finish with crushed peanuts and sesame seeds.
Enjoy the crunch!!
Deconstructed Spring Roll Bowl
Ingredients
- 6 oz rice noodles
- 2 medium to large carrots shredded
- ½ cup purple cabbage shredded
- ½ large cucumber sliced
- ⅓ cup green onion
- handful of cilantro
- ⅓ cup crushed peanuts
- sesame seeds for topping
For The Peanut Dressing:
- ¼ cup peanut butter
- 2 tbsp soy sauce
- 1½ tbsp rice wine vinegar
- juice of ½ lime
- 1 tbsp sesame oil
- 1 tbsp olive oil
- 2 tbsp hot water
- 1 tbsp honey or maple syrup
- ½ tsp garlic powder or minced garlic
Instructions
- In a bowl, whisk together peanut butter, soy sauce, rice wine vinegar, lime juice, sesame oil, olive oil, hot water, honey (or maple syrup), and garlic until smooth and creamy.
- Bring water to a boil and cook the rice noodles for about 2 minutes. I like to slightly undercook them and not follow the package directions (usually 4 minutes) so they don’t get too soft. Drain and rinse with cold water.
- Prep your vegetables by shredding the carrots and cabbage, chopping the green onion and cilantro, and slicing the cucumber.
- Add the cooked noodles to a large bowl and toss with half of the peanut dressing until evenly coated.
- Layer on the carrots, cabbage, cucumber, green onion, and cilantro.
- Drizzle the remaining dressing over the top, then finish with crushed peanuts and sesame seeds.
- Enjoy the crunch!!
