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Spring Roll Salad with Peanut Sauce

Spring Roll Salad with Peanut Sauce – A Fresh Flavor Explosion

A vibrant Spring Roll Salad with Peanut Sauce that combines fresh vegetables, herbs, and rice noodles for a delicious meal.
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Prep Time 20 minutes
Cook Time 15 minutes
Cooling Time 10 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/4 cup Creamy Peanut Butter Using natural peanut butter can reduce added sugars.
  • 2 tablespoons Hoisin Sauce Brown sugar can be used as a substitute.
  • 1 tablespoon Lime Juice Essential for balancing flavors in the dressing.
  • 2 tablespoons Soy Sauce
  • 1/4 cup Water Start with ¼ cup and add more as needed.
Salad
  • 4 oz Thin Rice Noodles Be careful not to over-soak or they'll become gummy — hot tap water works best for soaking.
  • 1 cup Cucumber, Thinly Sliced A key component for texture in this salad.
  • 1 cup Purple Cabbage, Thinly Sliced Consider a coleslaw mix as a substitute.
  • 1 medium Carrot, Grated or Thinly Sliced
  • 1 medium Red Bell Pepper, Thinly Sliced
  • 1/2 cup Fresh Cilantro, Chopped Basil or parsley are great substitutes.
  • 1/4 cup Fresh Mint, Chopped Though optional, it’s highly recommended for flavor.
  • 1/4 cup Chopped Peanuts (Optional) Perfect for garnishing your salad.

Equipment

  • medium bowl
  • Colander
  • large bowl
  • Tongs

Method
 

Preparation Steps
  1. Prepare Rice Noodles: Cook the thin rice noodles according to the package instructions, usually soaking them in hot tap water for about 10-15 minutes until tender but still firm. Drain and rinse under cold water. Set aside in a large bowl to cool.
  2. Make Peanut Dressing: In a medium bowl, whisk together ¼ cup of creamy peanut butter, 2 tablespoons of hoisin sauce, the juice of one lime, and 2 tablespoons of soy sauce. Gradually add warm water until you achieve a smooth, pourable consistency.
  3. Combine Ingredients: In the bowl with the cooled noodles, add sliced cucumber, purple cabbage, grated carrot, and red bell pepper. Toss in chopped cilantro and mint until well-distributed.
  4. Dress Salad: Drizzle the peanut dressing over the noodle and vegetable mixture. Toss gently until all ingredients are coated. Allow to sit for a few minutes to meld flavors.
  5. Serve: Serve immediately in bowls or lettuce cups. If desired, sprinkle chopped peanuts on top for extra crunch.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 30gProtein: 12gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 500mgPotassium: 200mgFiber: 3gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Store the dressing separately if making ahead to maintain the salad's freshness. This salad is versatile, feel free to add additional veggies or proteins as desired.

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