Spring roll salad

Ingredients

• 125 g rice noodles 

• 250 g chicken or shrimps, cooked

• 1 bell pepper or sweet red pepper, sliced

• 200 g purple cabbage, shredded 

• 1 carrot, cut in ribbons 

• 1 long cucumber, cut in ribbons 

• salt to taste

For the peanut butter sauce

• 3 tbsp peanut butter 

• 3 tbsp soy sauce, low sodium

• 1 tbsp honey

• 50 ml ginger shot or water  + a thumb sized ginger, grated

For serving 

• sesame seeds (optional)

• corriander and mint

• lime (optional)

Method

1. Place the rice noodles in cold water while you prepare everything else. 

2. Prepare the peanut butter sauce by mixing all of the ingredients vigorously until you get a smooth dressing.

3. When you have cut up all the vegetables, drain the rice noodles, add fresh water to them and cook until tender. Put the noodles straight under cold running water to stop the cooking. 

4. Plate the salad - start with the noodles on the bottom, top with all of the vegetables and the cooked protein of your choice. Pour the peanut butter sauce over it. 

5. Top with sesame seeds, corriander and mint, serve with lime. Mix right before eating. 

Time: 15 - 20 min

Servings: 2 - 3