Vietnamese Salad Roll… Salad

Vietnamese Salad Rolls are the best thing to make on a hot day. They’re light and fresh and you can throw almost anything inside and they’re delicious. Plus who doesn’t like peanut butter sauce?! But sometimes.. I just don’t want to do the ‘roll’ part of the Vietnamese salad rolls. Solution: just throw it in a bowl! And now we’ve got an unrolled Vietnamese salad. Or Vietnamese Salad Roll… Salad. I have already made this 4 times this week and I plan on eating it┬áby the truckload all summer. Especially with all the leafy greens I’m growing in my garden!


Peanut butter sauce is my weakness. Am I the only one?!

I really want to say that this past month has been so busy and that’s why there’s been a lull between posts. Also, I just enjoy being lazy from time to time, hah! There is quite a bit going on like trying to get our new place together (lots of time craigslisting…), I flew down to San Diego for my friend’s bachelorette weekend (it was amazing!), and I’ve been dealing with all this immigration stuff. So perhaps that’s why I have just been sitting on my butt and not taking photos of food lately. But this one was worth the wait, I swear by it! I literally just ate another one of these salads for lunch and I am already craving more just looking at these photos.



Now go make this Vietnamese Salad Roll… Salad!

For the Dressing:
  • 3 T smooth peanut butter
  • 3 T hoisin sauce
  • 2 T water
  • 1 T soy sauce
  • 1 T rice vinegar
Everything Else:
  • Rice vermicelli (about 300 grams dried)
  • 1 carrot, cut into matchsticks
  • 1/2 cucumber, chopped
  • 1/2 avocado, sliced thinly
  • 1 large head romaine lettuce (or your favourite mild salad green)
  • 1/3 c each of fresh basil and mint, torn or chopped into small pieces
  1. Put your rice vermicelli in a small pot and cover with water. Set in on the stove over medium heat until the noodles are soft.
  2. Mix all the dressing ingredients together with a fork or whisk. Feel free to add a little more water if you’d like it a thinner consistency.
  3. Prep your veggies while the noodles are cooking. Then toss the lettuce into a big bowl (or divide it into individual bowls) because we’re going to layer it.
  4. When the noodles are soft, drain them and run it under cool water.
  5. Toss the noodles on top of the lettuce. Then I made rows of the cucumber, carrots, and avocado.
  6. Drizzle the dressing. Then top with a generous sprinkling of basil and mint.
  7. Toss together and enjoy!


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