Spring Roll Salad is a fresh and vibrant dish that combines crisp vegetables, rice noodles, fragrant herbs, and a creamy peanut dressing. Inspired by classic fresh spring rolls, this colorful salad is light, satisfying, and perfect for lunch, dinner, or meal prep.
Total Time:25 minutes
Yield:4 servings
Ingredients
4 ounces rice noodles
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
1 cup bean sprouts
1/2 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
3 green onions, sliced
1/4 cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
2 to 4 tablespoons warm water
Chopped peanuts (optional)
Sesame seeds (optional)
Sliced avocado (optional)
Crispy wonton strips (optional)
Lime wedges (optional)
Instructions
Cook the rice noodles according to package directions.
Drain and rinse with cold water, then set aside to cool completely.
In a large bowl, combine the green cabbage, purple cabbage, carrots, bell pepper, cucumber, bean sprouts, cilantro, mint, and green onions.
Add the cooled rice noodles to the bowl.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, and enough warm water to create a smooth dressing.
Pour the dressing over the salad.
Toss until all ingredients are evenly coated.
Garnish with chopped peanuts, sesame seeds, avocado, crispy wonton strips, or lime wedges if desired.
Serve immediately.
Notes
For a vegan version, use maple syrup instead of honey.
Add shredded chicken, shrimp, tofu, or edamame for extra protein.
Store the dressing separately to keep the salad crisp.
Add sriracha or chili crisp for a spicy variation.
