When I used to have a downtown office job, at least once a week I would eat out at the Vietnamese restaurant that was down the street from my building. One of my favourite things to order was the salad rolls, complete with savoury nutty dipping sauce.
Fast forward ten years, and the little Vietnamese place is no longer there, which is fine by me since I eat out so rarely, and even less so in the downtown core. I miss it, though: those wonderful flavours, the great service, and the calming giant saltwater fish tank they had in the front entry.
Salad rolls are fun to make but sometimes I want the flavour without all the effort. Enter this salad that captures the zest and savoury goodness of a salad roll, minus the rolling. It's chock-full of crisp vegetables, with a protein punch from the crunchy cashews. All that's missing from the experience is the saltwater fish tank.
Ingredients
In a blender or food processor, blend together almond butter, grapeseed oil, rice vinegar, soy sauce, lime, gingerroot, garlic, and honey.
Prepare rice vermicelli as per package directions. Drain and rinse well with cold water.
Stir together rice vermicelli, vegetables, and the almond butter dressing. Toss until mixed.
Top with cashews and cilantro, and enjoy!
(Yield: 6-8 servings)
Inspired by Dinner with Julie
Want more noodles? Try my Perfect Pad Thai, my Amazing Avocado Pasta Salad, or my Dill-icious Pasta Salad.
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