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
Scale
- 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.
Find it online: https://comfortkitchenrecipes.com/spring-roll-salad/