Table of Contents
why make this recipe
Spring Roll Salad is fresh, crunchy, and full of flavor. It combines the bright tastes of fresh vegetables, the creaminess of peanut butter, and the warmth of spices. This recipe is great for a light lunch or as a side dish. It’s quick to make and packed with nutrients. You can easily customize it by adding your favorite veggies or protein, making it a versatile choice for any meal.
how to make Spring Roll Salad
Ingredients:
- thin rice noodles
- Cucumber
- Purple cabbage
- Carrots
- Red bell pepper
- Peanuts
- Cilantro
- Green onion
- sesame seeds
- 1/2 cup runny natural peanut butter
- 3 tbsp coconut aminos
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp hot water
- 1 tbsp sriracha
- 1 tsp garlic powder
- 1/2 tsp ginger
- 1 tbsp toasted sesame oil
Directions:
- Cook the rice noodles according to package instructions. Once cooked, rinse them with cold water to cool.
- Prepare the vegetables by slicing the cucumber, shredding the purple cabbage, and julienning the carrots and red bell pepper. Chop the peanuts as well.
- In a large bowl, combine the noodles and all the chopped vegetables and peanuts.
- In a separate bowl, whisk together the peanut butter, coconut aminos, soy sauce, rice vinegar, hot water, sriracha, garlic powder, ginger, and sesame oil until smooth.
- Pour the dressing over the salad and mix well.
- Enjoy your Spring Roll Salad!
how to serve Spring Roll Salad
To serve Spring Roll Salad, you can plate it in a large bowl or on individual plates. Top it off with additional sesame seeds, chopped cilantro, or green onion for added taste and garnish. This salad is best enjoyed fresh, but it can also be served as a side dish at gatherings or picnics.
how to store Spring Roll Salad
If you have leftovers, store the Spring Roll Salad in an airtight container in the refrigerator. It will stay fresh for about 2-3 days. Keep the dressing separate until you’re ready to eat to prevent the salad from becoming soggy.
tips to make Spring Roll Salad
- Make sure to rinse the noodles with cold water well to stop the cooking process and keep their texture nice and firm.
- For extra crunch, you can add bean sprouts or shredded lettuce.
- Adjust the level of spiciness by adding more or less sriracha according to your taste.
- This salad is a great way to use up any leftover vegetables you have in your fridge.
variation
You can customize this salad by adding grilled chicken, shrimp, or tofu for protein. You can also swap different veggies based on your preferences, such as adding avocado, snap peas, or radishes.
FAQs
Q1: Can I make the Spring Roll Salad ahead of time?
A1: Yes, you can prepare the salad ahead of time, but it’s best to keep the dressing separate until just before serving.
Q2: What can I use instead of peanut butter?
A2: If you have a nut allergy, you can use tahini or sunflower seed butter as a substitute for peanut butter.
Q3: Is the Spring Roll Salad vegan?
A3: Yes, this salad is vegan-friendly as long as you use a vegan-friendly soy sauce or coconut aminos.
Spring Roll Salad
A fresh and crunchy salad featuring rice noodles, vibrant vegetables, and a creamy peanut dressing.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegan
Ingredients
- 8 oz thin rice noodles
- 1 Cucumber, sliced
- 2 cups Purple cabbage, shredded
- 2 Carrots, julienned
- 1 Red bell pepper, julienned
- 1/2 cup Peanuts, chopped
- 1/2 cup Cilantro, chopped
- 4 Green onions, chopped
- 2 tbsp sesame seeds
- 1/2 cup runny natural peanut butter
- 3 tbsp coconut aminos
- 1 tbsp soy sauce
- 1 tbsp rice vinegar
- 2 tbsp hot water
- 1 tbsp sriracha
- 1 tsp garlic powder
- 1/2 tsp ginger
- 1 tbsp toasted sesame oil
Instructions
- Cook the rice noodles according to package instructions. Once cooked, rinse them with cold water to cool.
- Prepare the vegetables by slicing the cucumber, shredding the purple cabbage, and julienning the carrots and red bell pepper. Chop the peanuts as well.
- Combine the noodles and all the chopped vegetables and peanuts in a large bowl.
- Whisk together the peanut butter, coconut aminos, soy sauce, rice vinegar, hot water, sriracha, garlic powder, ginger, and sesame oil in a separate bowl until smooth.
- Pour the dressing over the salad and mix well.
- Enjoy your Spring Roll Salad!
Notes
For added taste, top with extra sesame seeds, chopped cilantro, or green onion. For extra crunch, consider adding bean sprouts or shredded lettuce.