Chopped Spring Roll Salad with Noodles

12 20 362
Ingredients Minutes Calories
Prep Cook Servings
15 min 5 min 4
Chopped Spring Roll Salad with Noodles
Health Highlights

Ingredients


120 gm Rice noodles, dry (thin)
2 cup Iceberg lettuce (or butter or red coral lettuce; washed and shredded)
1 cup Red cabbage (finely shredded)
1/2 cup Green bell pepper (diced)
1 large Carrots (peeled and grated)
1 cup chopped Cucumber, peeled
1/4 cup Mint, fresh (finely chopped)
1/2 cup Peanut butter, natural
1 tbsp Maple syrup, pure
1 tsp Rice wine vinegar
2 tsp Tamari, gluten free, reduced sodium
1/4 cup Water (to thin dressing; add as needed)

Instructions


  1. Cook the rice noodles according to package instructions, then drain, rinse under cold water, and drain again. Set aside.
  2. Place the shredded lettuce and cabbage, diced green bell pepper, grated carrot, chopped cucumber, and mint in a large salad bowl.
  3. Next, prepare the peanut dressing. Whisk together the peanut butter, maple syrup, rice wine vinegar, tamari, and some of the water in a bowl or glass measuring cup. Alternatively, you can add the dressing ingredients to a blender and pulse to combine. Add more water as needed to thin the dressing.
  4. If the noodles are super long, cut them in half using a clean pair of scissors.
  5. Add the noodles to the salad bowl with the vegetables and toss to combine. 
  6. Drizzle over the peanut dressing and serve. 

Notes:

Quick Tip:

  • This salad will keep well for 3 days in the fridge. To maintain the crispness of the salad, store the dressing separately and drizzle over top when ready to serve.


Our low FODMAP recipes are based on Monash University. Please refer to the Monash University FODMAP smartphone app for the latest lab-tested information. The main goal of the low FODMAP diet is to eat as diverse as possible without triggering symptoms


Nutrition Facts

Per Portion

Calories 362
Calories from fat 153
Calories from saturated fat 29.0
Total Fat 17.0 g
Saturated Fat 3.2 g
Trans Fat 0
Polyunsaturated Fat 5.0 g
Monounsaturated Fat 7.7 g
Cholesterol 0
Sodium 243 mg
Potassium 494 mg
Total Carbohydrate 42 g
Dietary Fiber 4.9 g
Sugars 15.4 g
Protein 12.8 g

Dietary servings

Per Portion


Grain 1.5
Meat Alternative 1.0
Vegetables 2.0

Energy sources


Pygal0%380.577079797697790.7522426001492743%452.8814905143944150.810185328897342%320.6341655124877209.5955176626675614%348.091861605423397.9557369777805943%42%14%AlcoholCarbohydratesFatProtein

Meal Type(s)

Lunch
Salad




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