Description
A fresh and vibrant Spring Roll in a Bowl recipe combining crunchy vegetables, fresh herbs, and protein-rich edamame, all tossed with a creamy and tangy peanut lime dressing. Perfectly balanced with textures and flavors, this dish is a quick, no-cook assembly ideal for a healthy lunch or light dinner.
Ingredients
Scale
Vermicelli Noodles and Vegetables
- 4 oz vermicelli rice noodles, dry
- 3 cups romaine lettuce, chopped
- 1 cup carrots, shredded (1–2 large carrots)
- 2 cups purple cabbage, shredded (or green cabbage)
- 1 cup cucumbers, diced (~½ an English cucumber)
- 3 stalks green onion, finely chopped
- 2 cups edamame, cooked
Fresh Herbs
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ¼ cup Thai basil, finely chopped
Peanut Dressing
- ½ cup natural peanut butter
- 1 lime, juiced (about 2 Tbsp of juice)
- 1 clove garlic, finely minced
- 1 Tbsp ginger root, finely grated (or 1 tsp ground ginger)
- 2 Tbsp low sodium soy sauce (or coconut aminos)
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp honey (or maple syrup)
- ½ tsp crushed red pepper flakes
- 2–4 Tbsp water, as needed to thin it out
Toppings
- ½ cup peanuts, chopped
Instructions
- Cook Noodles: Prepare the vermicelli rice noodles according to the package instructions. Once cooked, drain and rinse them under cold water immediately to stop the cooking process and cool the noodles down.
- Make the Dressing: While the noodles are cooling, combine all peanut dressing ingredients (natural peanut butter, lime juice, garlic, ginger, soy sauce, rice vinegar, toasted sesame oil, honey, crushed red pepper flakes, and water) in a small bowl. Whisk thoroughly until smooth or blend using a food processor or blender for a creamier consistency. Adjust water as needed to achieve desired dressing thickness.
- Combine Ingredients: In a large bowl, add the cooled noodles, chopped romaine lettuce, shredded carrots, shredded cabbage, diced cucumbers, green onions, herbs (mint, cilantro, Thai basil), cooked edamame, and chopped peanuts.
- Toss with Dressing: Drizzle the prepared peanut lime dressing over the combined ingredients. Toss everything together gently until all components are evenly coated with the dressing.
- Serve: Serve immediately for the freshest taste. For a saucier dish, feel free to double the amount of peanut lime dressing used.
Notes
- Use low sodium soy sauce or coconut aminos to control salt levels.
- To make this dish vegan, substitute honey with maple syrup.
- Add extra water incrementally to thin the dressing to your preferred consistency.
- For added protein, consider adding grilled tofu or cooked shrimp.
- This recipe is best served fresh but can be refrigerated for up to 1 day; add dressing just before serving to avoid sogginess.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
Keywords: spring roll bowl, peanut dressing, vermicelli noodles, healthy salad, gluten free option, vegetarian spring roll, fresh herbs, quick lunch
