Spring Roll Salad
A fresh twist on traditional Vietnamese spring rolls, this spring roll salad combines crisp veggies, rice noodles, and fragrant herbs in a zesty dressing, making it a perfect light meal or meal prep option.
Equipment
- Large bowl
- Pot for boiling noodles
- Whisk for dressing
Ingredients
- 8 oz rice noodles or vermicelli
- 2 cups shredded cabbage
- 1 cup shredded romaine lettuce
- 1 cup julienned carrots
- 1 cup diced cucumber
- ½ cup fresh cilantro chopped
- ½ cup fresh mint chopped
- ½ cup cooked shrimp chicken, or tofu
- ¼ cup chopped peanuts
For the Peanut Sauce Dressing:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sesame oil
- 1 clove garlic minced
- 1 teaspoon ginger grated
- ⅓ cup peanut butter smooth
- 1 tablespoon honey
- 2 tablespoons lime juice
- 2-4 tablespoons water to adjust consistency
- 1-2 teaspoons sriracha optional
Instructions
Cook the Rice Noodles:
- Prepare the rice noodles according to package instructions. Drain and rinse under cool water.
Chop the Vegetables:
- Finely chop the cabbage, cucumber, bell pepper, and any other desired vegetables.
Combine Ingredients:
- In a large bowl, mix the noodles, chopped vegetables, and herbs.
Make the Peanut Sauce:
- In a small bowl, whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, peanut butter, honey, and lime juice. Gradually add water until you reach the desired consistency. Add sriracha if you want extra heat.
Dress the Salad:
- Pour the peanut sauce over the salad and toss until well coated. Top with chopped peanuts and additional herbs for garnish.
Serve:
- Enjoy immediately or chill for 30 minutes for the flavors to meld.
Nutrition
Serving: 1saladCalories: 200kcalCarbohydrates: 18gProtein: 10gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 400mgPotassium: 350mgFiber: 5gSugar: 3gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg
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