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 by 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
- 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
- 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.
- 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.
- 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.
- When the noodles are soft, drain them and run it under cool water.
- Toss the noodles on top of the lettuce. Then I made rows of the cucumber, carrots, and avocado.
- Drizzle the dressing. Then top with a generous sprinkling of basil and mint.
- Toss together and enjoy!