Spring Roll Salad

Store the Crispy Shallots at room temperature in an airtight container and use within 5 days.

Makes 4 servings (about cup dressing) Total time: 45 minutes

SOAK:

4

COOK:

11/ 2

COMBINE:

1 2 1/4 1

BLEND:

1 1/4

2 1

2 6

3 1 scallions, thinly sliced oz. rice vermicelli noodles yellow bell pepper, very thinly sliced medium carrots, very thinly sliced lengthwise head napa cabbage, very thinly sliced medium fennel bulb, cored and very thinly sliced or

1 watermelon radish, thinly sliced bunch cilantro (about 20 sprigs), stems removed and discarded full sprigs fresh mint, stems removed and discarded, leaves torn into quarter-sized pieces knob ginger (4-inch), peeled and minced cup fresh lime juice (about 2 limes) tsp. Sriracha sauce Tbsp. light honey

(such as clover)

Tbsp. low-sodium soy sauce Tbsp. toasted sesame oil Sea salt

Tbsp. Crispy Shallots red Thai chile, thinly sliced, optional

Soak scallions in cold water for 20 minutes to crisp up; drain and pat dry with paper towels.

Cook noodles according to package directions; drain, rinse, and cut into 2–inch pieces. Transfer noodles to a shallow bowl of cold water to cool while assembling the rest of the salad; drain before using.

Combine bell pepper, carrots, cabbage, fennel, cilantro, and mint in a bowl; toss until it looks like confetti. Add noodles and scallions; toss again.

Blend ginger, lime juice, Sriracha, honey, soy sauce, and sesame oil together in a powerful blender or food processor.

Spoon 6 Tbsp. dressing over vegetables and noodles gently tossing until evenly coated. Add more dressing or salt as desired. Serve salad with Crispy Shallots and chiles.

Per serving: 332 cal; 23g total fat (3g sat, 9g mono, 10g poly); 0mg chol; 402mg sodium; 31g carb (5g fiber, 9g total sugars); 5g protein; 1mg iron; 94mg calcium