Description
Spring Roll Salad with Peanut Sauce is a fresh, colorful salad inspired by Vietnamese spring rolls, featuring crisp vegetables, tender rice noodles, and a creamy, nutty peanut dressing.
Ingredients
Scale
Ingredients
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1 cup cooked rice noodles or vermicelli
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- Optional protein: cooked shrimp, chicken, or tofu
- Peanut Sauce:
- 1/3 cup creamy peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp honey or maple syrup
- 1 tsp sesame oil
- 2–3 tbsp warm water (to thin)
- Optional: 1 tsp sriracha for heat
Instructions
Instructions
- Prepare noodles: Cook rice noodles according to package instructions. Drain and rinse with cold water.
- Mix salad: In a large bowl, combine cabbage, carrots, cucumber, bell pepper, noodles, cilantro, and mint. Add protein if using.
- Make peanut sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey, sesame oil, and sriracha if using. Add warm water 1 tbsp at a time until smooth and pourable.
- Toss salad: Pour peanut sauce over salad and toss gently to combine.
- Serve: Garnish with extra herbs or crushed peanuts if desired. Serve immediately.
Notes
For extra crunch, add shredded cabbage, snap peas, or toasted sesame seeds. Sauce can be made ahead and stored in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook / One Bowl
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 7g
- Sodium: 550mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 10g
- Cholesterol: 0mg
Keywords: spring roll salad, peanut sauce salad, fresh vegetable salad, Vietnamese-inspired
