Salad Roll Bowl

• 1/3 cup dry-roasted peanuts
• 7 oz rice vermicelli
• 1 cup shelled edamame, cooked
• 2 carrots, julienned
• 1/2 English cucumber, seeded and julienned
• 1/2 orange pepper, cut into strips
• 1/2 red pepper, cut into strips
• 1/4 cup chopped cilantro
• 3 scallions, chopped
• 2 tbsp chopped mint
• 2 tbsp chopped basil

For the dressing

• 1/2 cup (or less) soy sauce
• 1/4 cup rice vinegar
• 2 tsp sriracha
• 2 tsp honey
• 1 1/2 tsp sesame oil
• Juice of 1 lime
• 1 tbsp sesame seeds (to garnish)

Lightly toast the peanuts in a small pan over medium heat, and set aside. Whisk together the dressing in a small bowl, and set that aside, too.

Cook the rice vermicelli according to package instructions, then drain and rinse it with cold water.

In a serving bowl, gently toss the vermicelli with the vegetables and herbs. Add the dressing, toss again and garnish with sesame seeds and dry-roasted peanuts.

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