🥕OPUS GROUP 🧄
NOVEMBER 4, 2025

Herby Rice Noodle Salad or Salad Roll Filling
Serves 6

1 8-oz package vermicelli rice noodles
1 large carrot, sliced into matchsticks
½ cup thinly sliced cabbage
1 bunch mint, stemmed and leaves roughly chopped
1 cup roughly chopped cilantro stems and leaves
3 - 4 green onions, thinly sliced
¼ cup dry-roasted peanuts, coarsely chopped
2 limes cut into wedges to serve

1. Soak the noodles in very hot water for 15 minutes, until soft, then rinse with cold water to cool.

2. In a large bowl, mix together the noodles, carrot, cabbage, herbs, green onions, and half of the peanuts. Divide evenly among plates, garnish with the remaining peanuts and serve with a wedge of lime.

OR

Lay the ingredients on the bottom third of a salad roll wrapper softened in water and roll tightly, folding in the sides as you go. Serve with peanut sauce and a wedge of lime.

Peanut Sauce

Makes around 1 cup

½ cup peanut butter (freshly ground peanuts or no other ingredients on the label than peanuts, preferably)
¼ cup cilantro leaves and/or stems, optional
½ jalapeño, pinch of cayenne pepper or chili flakes, optional
1 tablespoon fresh ginger, chopped
1 clove garlic
1 - 2 tablespoons lime juice or rice vinegar
1 - 2 tablespoons honey
1 teaspoon tamari, soy sauce, or coconut aminos
½ cup water or coconut water, plus more for a thinner sauce

Combine all the ingredients in a blender and puree until smooth. Store in an airtight container in the fridge for up to one month.