SPRING ROLL INSPIRED CHOPPED VERMICELLI SALAD WITH CARROT-GINGER

SPRING ROLL INSPIRED CHOPPED VERMICELLI SALAD WITH CARROT-GINGER-PEANUT DRESSING. You guys loved this one—and after seeing all your remakes I needed to remind you all that if you haven’t made it—you gotta 🙃This one is sorta in between that delicious carrot-ginger dressing from a restaurant and a yummy peanut sauce but lighter! **makes 2 cups of dressing and you only need about 1 cup for the salad—either make half or save the rest for other salads or a dip!*** FOR MORE LIKE THIS SIGN UP FOR MY WEEKLY E-BOOK SERIES (link in bio) • For the dressing: 4 medium carrots, peeled and chopped 1/2 medium onion, chopped 1 1/2 tbsp chopped fresh ginger 1/2 cup rice vinegar 1/4 cup tamari soy sauce 6 tbsp peanut butter 3 tbsp maple syrup 2 tbsp avocado oil 1/2 tbsp sriracha 1 tsp toasted sesame oil 1/2 tsp salt • For the salad: 2 1/2 cup shredded cabbage 1 cup shredded carrots 1 cup cooked edamame 1 red bell pepper, finely chopped 1 cup finely chopped Persian cucumbers 1 cup chopped cilantro 1 cup chopped scallions 3 oz vermicelli rice noodles, cooked and chopped into bite sized pieces 1/3 cup chopped roasted almonds (or peanuts or cashews) • Optional toppings: Chopped avocado Sesame seeds • Make the dressing. Add the carrots, onion, ginger, rice vinegar, soy sauce, peanut butter, maple syrup, avocado oil, sriracha, sesame oil and salt to a blender. Blend until smooth. Set aside. Add the cabbage, carrots, pepper, cucumber, cilantro, scallions, rice noodles and scallions to a large bowl. Toss to combine. Add the dressing and toss again until well coated. Serve with avocado and sesame seeds, if using. • •

Great

% Daily Values based on a 2,000 calorie diet