Spring Roll Salad
A fresh and vibrant Spring Roll Salad packed with crunchy vegetables, rice noodles, and a tangy peanut dressing — all the flavors of spring rolls in a bowl!
Equipment
- Mixing bowls
- Whisk
- Cutting board and knife
- Saucepan
- strainer
- Tongs or salad spoons
Ingredients
- 100 g rice noodles
- 1 cup shredded lettuce
- 1 cup shredded cabbage
- 1 medium carrot julienned
- 1 cucumber julienned
- ½ red bell pepper thinly sliced
- ½ cup bean sprouts
- ¼ cup chopped fresh mint
- ¼ cup chopped cilantro
- ¼ cup crushed peanuts
- For the Peanut Dressing:
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- 1 –2 tbsp warm water to thin
Instructions
- Cook rice noodles according to package directions. Drain and rinse with cold water.
- In a large bowl, combine lettuce, cabbage, carrot, cucumber, bell pepper, and bean sprouts.
- Add cooked rice noodles and toss gently.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, honey, and water until smooth.
- Pour the dressing over the salad and toss to coat evenly.
- Garnish with mint, cilantro, and crushed peanuts.
- Serve immediately or chill for 15 minutes before serving.
Notes
Nutrition Facts (per serving, approx.):
- Calories: 310
- Protein: 10g
- Carbohydrates: 38g
- Fat: 14g
- Fiber: 5g
- Sugar: 7g
- Sodium: 480mg