Spring Roll Salad In a Jar
Spring Roll Salad In A Jar- Vietnamese spring rolls inspired salad with a creamy peanut butter dressing. Vegan. GF
Servings: 1 jar
Ingredients
- Cucumber 1 peeled and cut into julienne
- Carrot 1 smallish peeled and cut into julienne
- Red yellow and green bell peppers cut into long strips 1/2 c
- Beijing Cabbage 1/4 c shredded
- Purple cabbage 2 tbsp shredded
- Mint leaves 10 chopped finely
- Coriander leaves 2 tbsp chopped finely
- Uncooked rice noodles 50 g
- For The Dressing
- Peanut butter 1 tbsp
- Sriracha sauce 1 tbsp
- Soy sauce 1 tsp
- Lemon juice 2 tsp
Instructions
- Cook rice noodles according to package instructions. Once done, drain water completely.
- To make the dressing, place peanut butter, soy sauce, sriracha and lemon juice in a bowl.
- Whisk thoroughly till smooth. Your dressing is ready.
- In a small mason jar, place the carrots at the bottom and proceed making layers alternating between veggies, herbs and noodles.
- Once you have assembled layers covering half the jar, spoon the dressing over the top most layer.
- Assemble the remaining veggies, noodles and herbs in layers.
- Chill in the fridge for an hour.
- Serve cold.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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