Low FODMAP Chopped Spring Roll Noodle Salad

Name: Low FODMAP Chopped Spring Roll Noodle Salad
Prep time: 900 min
Cook time: 300 min
Total time: 1200 min
Yield: 4
Ingredients: 2 cup Lettuce (2 cup (69.93006993007 g) lettuce (butter, iceberg, red coral) (washed and shredded)); ½ cup Green Bell Pepper (0.5 cup (65.789473684211 g) green bell pepper (deseeded & diced)); 1 piece Carrot (1 large (120.48192771084 g) carrot (peeled & grated)); 1 cup Red Cabbage (1 cup (89.285714285714 g) red cabbage (finely sliced)); ¼ cup Mint (0.25 cup (6.25 g) fresh mint (finely sliced)); 120 g Rice Vermicelli (120 g thin rice noodles (dry weight before cooking)); 1 cup Cucumber (1 cup (149.25373134328 g) cucumber (peeled and cut into bite-sized pieces)); ½ cup Smooth Peanut Butter (0.5 cup (125 g) peanut butter*); 1 tbsp Maple Syrup (1 tbsp pure maple syrup*); 1 tsp Rice Vinegar (1 tsp rice wine vinegar*); 2 tsp Soy Sauce (2 tsp soy sauce*); ¼ cup Water (0.25 cup (62.5 ml) water (to thin the dressing, add more as needed))

Low FODMAP Chopped Spring Roll Noodle Salad - Lunch, Dinner, Vegetarian Options, Side Dishes

1200 min

Servings4

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Vegetarian
Vegan
Dairy Free
Pescatarian
Egg Free

Ingredients

For 4 servings

Lettuce2 cup · 2 cup (69.93006993007 g) lettuce (butter, iceberg, red coral) (washed and shredded)
Green Bell Pepper½ cup · 0.5 cup (65.789473684211 g) green bell pepper (deseeded & diced)
Carrot1 piece · 1 large (120.48192771084 g) carrot (peeled & grated)
Red Cabbage1 cup · 1 cup (89.285714285714 g) red cabbage (finely sliced)
Mint¼ cup · 0.25 cup (6.25 g) fresh mint (finely sliced)
Rice Vermicelli120 g · 120 g thin rice noodles (dry weight before cooking)
Cucumber1 cup · 1 cup (149.25373134328 g) cucumber (peeled and cut into bite-sized pieces)
Smooth Peanut Butter½ cup · 0.5 cup (125 g) peanut butter*
Maple Syrup1 tbsp · 1 tbsp pure maple syrup*
Rice Vinegar1 tsp · 1 tsp rice wine vinegar*
Soy Sauce2 tsp · 2 tsp soy sauce*
Water¼ cup · 0.25 cup (62.5 ml) water (to thin the dressing, add more as needed)

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Steps

1Cook the rice noodles according to packet directions, then drain, rinse under cold water and drain again. Place to one side for later.
2Wash and shred the lettuce, dice the green bell pepper/capsicum, peel and dice the carrot, shred the cabbage, peel and slice the cucumber into bite-sized pieces, and finely chop the mint. Place the salad ingredients in a large bowl.
3Make the peanut dressing. Whisk together the peanut butter, maple syrup, rice wine vinegar, soy sauce and water (or you can blitz it in a blender). Add more water as needed to thin the dressing.
4If the noodles are super long, cut them in half using a clean pair of scissors.
5Place the noodles in the salad bowl and toss to combine. Then drizzle over the peanut dressing and serve. Enjoy!
6Meal prep option: This salad will keep for 3 days in the fridge. We’d recommend keeping the dressing on the side until you are ready to serve.

Nutrition

Calories: 335kcal
Protein: 10g
Carbs: 39g
Fat: 17g
Fiber: 3g
Sugar: 7g

Estimated from the ingredient list.

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Questions

How long does low fodmap chopped spring roll noodle salad take to make?

About 1200 minutes from start to finish, including prep.

How many people does this recipe serve?

It serves 4 as written. Use the servings control to scale every ingredient up or down.

Can I change the ingredients?

Yes — in the Zaki app you can make this recipe yours: swap ingredients, change amounts, and keep your own copy. The original stays as it is.

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