SPRING ROLL INSPIRED CHOPPED VERMICELLI SALAD WITH CARROT-GINGER-PEANUT DRESSING

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!**

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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.

Step 2

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.

Step 3

Serve with avocado and sesame seeds, if using.