Spring Roll Salad

• Salad
• 1 red bell pepper thinkly sliced into match sticks
• 1 cup thinly sliced red cabbage
• 1 large seedless cucumber thing sliced into rounds or match sticks
• 1 granny smith apple thinly sliced
• 1 cup mint leaves
• 1 cup cilantro leaves with soft stems
• optional: romain lettuce, carrots, radish, jalapeno, avocado, poached shrimp, chopped peanuts or cashews
• Peanut Sauce
• 2 tablespoons creamy peanut butter
• 1 tablespoon hoisin sauce (I use joyce chen)
• 1+ teaspoons siracha
• Juice of 1 lime

1. Soak kelp noodles in hot water while preparing ingredients, this will give them time to soften. The packaging will say they are ready to eat, but I find this to be a necessary step.
2. Prepare all ingredients. Starting with the kelp noodles place all ingredients into 4 separate bowls. Top with peanut sauce.
3. Optional: place all prepared ingredients on a platter, and serve peanut sauce in bowl. Tear off a few butter lettuce and serve as DIY wraps.

salad, red bell pepper, red cabbage, cucumber thing, granny smith apple, mint leaves, cilantro, romain lettuce, peanut sauce, peanut butter, hoisin sauce, lime

Taken from food52.com/recipes/68975-spring-roll-salad (may not work)