I’ve taken lots of my favorite ingredients that are in spring rolls and made them into a fresh salad. It’s hearty enough to serve for a meal by itself and the dressing is made up of some of the flavors of the spring roll dipping sauces. It’s perfect to enjoy outside on a hot night.
5 cups Napa cabbage, shredded
4 oz rice vermicelli noodles, cooked
1 1/2 cup bean sprouts
1/2 cup carrots, cut into matchstick thin strips
1/2 seedless cucumber, cut into matchstick thin strips
1/2 cup red bell pepper, cut into matchstick thin strips
3 tablespoons fresh cilantro, finely diced
5 tablespoons rice wine vinegar
2 tablespoons fresh ginger, grated
1 tablespoon g/f soy sauce
juice of 1 lime
1 garlic clove, minced
Start with preparing a large pot with water to a low boil for the noodles. While waiting for that prepare the vegetables. I found it easiest to place the napa cabbage in a large bowl by itself, the cucumbers, carrots, bean sprouts, bell peppers, and cilantro in another.
In a small bowl whisk together all of the dressing ingredients.
To cook the noodles, these noodles are typically very fragile – and what I suggest is placing them in a bowl and pouring the water very carefully over top of them until they’re submerged and then only stirring every minute or two to keep loosening them up. Test them after 3-4 minutes. When they are fully cooked, remove from the hot water and rinse them with cold water until completely cooled, then drain all the water.
Add the noodles to the bowl with the napa cabbage and add about half of the dressing, and mix well allowing the noodles and cabbage to absorb the dressing. Next add the rest of the vegetables and other half of the dressing. Toss to coat, and serve immediately. Serves 4+. Enjoy!