The aroma of fresh vegetables and the creamy texture of peanut sauce brings a vibrant imagery to mind. This Spring Roll Salad is a refreshing and satisfying dish that takes only about 30 minutes to prepare. Its colorful ingredients not only please the eye but also create a delightful crunch, making this salad an irresistible choice for warm days.
Perfect for gatherings, potlucks, or a wholesome family meal, this recipe is great for anyone looking to enjoy a healthy and delicious option. It can be easily made ahead of time and stored in the fridge for a day or two, ensuring you always have a tasty meal on hand.
Why You’ll Love This Recipe
- The combination of fresh vegetables provides a satisfying crunch in every bite.
- It’s a quick dish that comes together in just 30 minutes.
- A creamy peanut sauce adds richness and depth of flavor to the salad.
- This recipe is completely customizable based on your favorite vegetables or toppings.
What You’ll Need
Gather the following ingredients to create this delicious Spring Roll Salad:
For the Salad
- 4 oz thin rice noodles
- 1 medium cucumber, julienned
- 1 cup purple cabbage, shredded
- 1 cup carrots, shredded
- 1 medium red bell pepper, sliced
- 1/2 cup peanuts, chopped
- 1/2 cup cilantro, chopped
- 1/4 cup green onion, sliced
- 2 tbsp sesame seeds
For the Dressing
- 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
For Serving
- Additional sesame seeds (optional)
- Lime wedges (optional)
Use almond butter for a nut-free option.
Substitutions & Swaps
- Rice noodles can be swapped for quinoa.
- Coconut aminos may be replaced with tamari.
- Use any crunchy vegetables you prefer.
- Peanuts can be substituted with sunflower seeds.
How to Make It
Prepare this colorful salad in just a few simple steps.
Cook the noodles
Bring a pot of water to boil and cook the thin rice noodles according to package instructions. After cooking, rinse them under cold water to stop the cooking process.
Combine the salad ingredients
In a large bowl, combine the noodles, cucumber, purple cabbage, carrots, red bell pepper, peanuts, cilantro, green onion, and sesame seeds.
Mix the dressing
In a separate bowl, combine the peanut sauce ingredients: peanut butter, coconut aminos, soy sauce, rice vinegar, hot water, sriracha, garlic powder, ginger, and toasted sesame oil. Mix until smooth.
Toss the salad
Pour the peanut sauce over the salad mixture and toss everything together until all the ingredients are well coated. Serve chilled for the best flavor.
How to Store It
Fridge: 3 to 4 days in an airtight container.
Freezer: No, because of the fresh vegetables.
Reheat: Not needed; serve chilled.
Tips for Best Results
- Rinse the rice noodles thoroughly to keep them from becoming sticky.
- Adjust the sriracha to your preferred spice level.
- Use a variety of colorful vegetables to make the dish visually appealing.
- Prepare the dressing in advance for faster assembly at mealtime.
Serving Suggestions
- Serve alongside grilled shrimp or chicken for a complete meal.
- Pair with a refreshing drink like iced tea or lemonade.
- Offer as a side dish at barbecues or potluck dinners.
