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Summer Roll Salad with Peanut Sauce

Recipe

Punchy cold rice noodles loaded with carrot ribbons, cabbage, herbs and juicy prawns, all drizzled with a creamy peanut sauce and a zingy sweet chilli dressing.

Cook time: 30 mins |  Serves: 4

Ingredients:

  • 350g Cooked King Prawns
  • 200g Rice Noodles
  • 2 Carrots
  • 100g Cabbage
  • 10g Fresh Mint
  • 25g Fresh Coriander
  • 40g Salted Roasted Peanuts

For the peanut sauce

  • 3 tbsp Smooth Peanut Butter
  • 1 tsp Chinese Five-Spice
  • 1 Lime

For the dressing

  • 2 Limes
  • 4 tbsp Sweet Chilli Sauce
  • 1 tbsp Soy Sauce

Method:

  1. Peel the carrots, then continue peeling to make ribbons, or use a julienne peeler for thinner strands. Finely slice or use a peeler to shred the cabbage. Pick the mint leaves, discarding the stems, and roughly chop the coriander, stalks and all. Add all the veg into a large bowl with the prawns — optionally, cover with ice water until ready to use to keep everything super crispy and crunchy, or place in the fridge.
  2. Cook the rice noodles according to packet instructions. Drain and rinse under cold water until cold to the touch.
  3. To make the peanut sauce, stir the peanut butter and five spice together. Squeeze in the lime juice, stir and season to taste with soy sauce. If you need to loosen it, stir in 1 tsp of cold water at a time until you reach your desired consistency.
  4. In another bowl, make the salad dressing — squeeze in the juice of the limes, stir through the sweet chilli sauce and season with soy sauce or salt.
  5. Drain the veg and discard any ice. Toss the noodles and salad dressing together. Divide between plates, drizzle over the peanut sauce and scatter over the peanuts. Serve with lime wedges.