Description
This Spring Roll Salad is a fresh and colorful bowl inspired by classic Vietnamese spring rolls. Filled with crisp vegetables, rice noodles, herbs, and a delicious peanut dressing, it’s a light, refreshing, and flavorful meal perfect for warm days.
Ingredients
Scale
Ingredients
For the Salad
- 6 oz rice noodles
- 2 cups shredded lettuce
- 1 cucumber, julienned
- 2 carrots, julienned
- 1 red bell pepper, thinly sliced
- 1 cup shredded cabbage
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro
- 1/4 cup green onions, sliced
- 1/2 cup chopped peanuts
- 1 cup cooked shrimp or chicken (optional)
For the Peanut Dressing
- 1/3 cup peanut butter
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 1 tbsp rice vinegar
- 1 tbsp honey
- 1 tsp sesame oil
- 1 clove garlic, minced
- 2–3 tbsp warm water, as needed
Instructions
Instructions
- Cook the noodles: Prepare rice noodles according to package instructions. Drain and rinse with cold water.
- Make the dressing: Whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, garlic, and warm water until smooth.
- Prepare the salad: Add lettuce, noodles, cucumber, carrots, bell pepper, cabbage, herbs, and green onions to a large bowl.
- Add cooked shrimp or chicken if using.
- Drizzle with peanut dressing and toss gently until combined.
- Serve: Top with chopped peanuts and extra herbs before serving.
Notes
Keep the dressing separate if preparing ahead. Add extra chili sauce or crushed red pepper for a spicy version. This salad is best served fresh but can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 390
- Sugar: 8g
- Sodium: 620mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 18g
- Cholesterol: 70mg
Keywords: spring roll salad, vietnamese salad, rice noodle salad, peanut dressing salad, fresh summer salad
