There is something about Southeast Asian food that just makes my mouth explode with joy. The combination of sweet, sour, salty flavors and the contrast of soft and crunchy textures get me every time. The herbal flavors in the salad and the punchy notes in the dressing are the perfect complement to the Garden Herb Sunshine Burger patty. For a little extra bonus, I used my own garden herbs and veggies (mint, carrots, basil, and lettuce) in this salad but, of course, store bought herbs and veggies work fine too!
For the salad:
3 Garden Herb Sunshine Burger patties
3 cups cooked Annie Chun’s rice noodles
1 head of romaine lettuce
¼ bunch of cilantro (roughly chopped)
1 sprig mint (about 12 leaves chopped)
4-5 fresh basil leaves, chopped
½ cup dry roasted salted peanuts
For the dressing:
Begin with salad dressing first so the garlic and ginger flavors have an opportunity to infuse into the salad dressing. In a mason jar or mixing bowl combine all dressing ingredients. If using a mason jar, secure lid and ring until tight and shake the jar until ingredients are combined. If combining in mixing bowl, whisk ingredients together until combined and set aside
Chop the romaine lettuce and divide evenly into 3 bowls along with the cucumber and carrots. Cook the rice noodles according to package instructions and rinse under cold water until cool to the touch. Drain and place 1 cup of noodles in each salad bowl.
Prepare 3 garden herb sunshine burger patties according to package instructions. Let cool, and then crumble 1 patty into each salad bowl.
Roughly chop cilantro, mint, basil, and peanuts separately. Divide each evenly three ways and sprinkle over salad bowls as garnish. Re-shake or whisk dressing and portion 2 tablespoons of dressing for each salad bowl. Eat and enjoy!
This recipe serves 3