Thai Spring Roll Salad
This Thai spring roll salad recipe is a unique twist on a traditional chicken salad—it combines spicy, sweet, salty and fresh flavors.
Ingredients
Serves6
2 cups | Rotisserie chicken, from the deli, shredded |
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2, 8 oz. packages | Rice noodles |
1/2 cup | Peanut butter |
2 Tbsp. | Soy sauce |
2 Tbsp. | Sesame oil |
1 Tbsp. | Apple cider vinegar |
Add | Juice of 1 lime |
1 Tbsp. | Brown Sugar |
2 Tbsp. | Water |
1 tsp. | Dried Pepper Flakes |
1 cup | Cabbage, shredded |
2 | Carrots, shredded |
4 Tbsp. | Mint leaves |
1 cup | Bean sprouts |
4 Tbsp. | Peanuts, chopped |
4 Tbsp. | Cilantro |
Directions
In large Saucepan, bring 6 cups water to a boil. Add rice noodles, and boil for 4 minutes. Drain and rinse with cold water. Set aside.
In small bowl, whisk together peanut butter, soy sauce, sesame oil, vinegar, lime juice, brown sugar, water and pepper flakes.
In large bowl, toss together drained rice noodles, chicken, cabbage, carrot, mint leaves and bean sprouts. Pour dressing over top and toss to coat.
Top with chopped peanuts and chopped cilantro.