Salad Roll Bowl

September, 2019

1/3 cup dry-roasted peanuts

7 oz rice vermicelli

1 cup shelled edamame, cooked

2 carrots, julienned

1/2 English cucumber, seeded and julienned

1/2 orange pepper, cut into strips

1/2 red pepper, cut into strips

1/4 cup chopped cilantro

3 scallions, chopped

2 tbsp chopped mint

2 tbsp chopped basil

For the dressing

1/2 cup (or less) soy sauce

1/4 cup rice vinegar

2 tsp sriracha

2 tsp honey

1 1/2 tsp sesame oil

Juice of 1 lime

1 tbsp sesame seeds (to garnish)

Lightly toast the peanuts in a small pan over medium heat, and set aside. Whisk together the dressing in a small bowl, and set that aside, too.

Cook the rice vermicelli according to package instructions, then drain and rinse it with cold water.

In a serving bowl, gently toss the vermicelli with the vegetables and herbs. Add the dressing, toss again and garnish with sesame seeds and dry-roasted peanuts.