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–+ servings
Spring Roll Salad with Peanut Dressing

Refreshing Spring Roll Salad with Peanut Dressing Delight

This Spring Roll Salad with Peanut Dressing is vibrant, fresh, and quick to prepare, making it a delightful option for busy days.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 8 oz rice noodles vermicelli or soba are great substitutes
  • 4 cups shredded lettuce spinach can also work well
  • 2 cups shredded carrots red cabbage can be used for a similar texture
  • 1 cup cucumber julienned, zucchini makes a fine alternative
  • 1/2 cup fresh cilantro chopped, parsley is a solid substitute
  • 1/4 cup fresh mint leaves chopped, basil is another great option
  • 1/2 cup chopped peanuts almonds or sunflower seeds work too
  • 1 medium red bell pepper thinly sliced, yellow or orange bell peppers can be used
  • 4 stalks green onions sliced, chives can be used as an alternative
For the Peanut Dressing
  • 1/4 cup hoisin sauce mix soy sauce with a touch of honey if you're out
  • 3 tablespoons peanut butter almond butter is a good substitute
  • 2 tablespoons soy sauce opt for tamari for a gluten-free option
  • 2 tablespoons rice vinegar white vinegar can be used if needed
  • 1 tablespoon lime juice lemon juice will work as well
  • 1 tablespoon sesame oil olive oil can be used for a different flavor
  • 1 teaspoon sugar agave nectar or honey are great alternatives
  • 1 clove garlic minced, shallots can work as an alternative
  • 1 teaspoon grated ginger use ground ginger if that's all you have
  • 1/2 teaspoon chili flakes omit for a milder dressing if desired

Equipment

  • large pot
  • Mixing Bowl
  • whisk
  • cutting board
  • Knife

Method
 

Step-by-Step Instructions
  1. Cook the rice noodles in boiling water for 2-3 minutes until soft but chewy. Drain and rinse under cold water. Set aside to cool.
  2. Prepare the vegetables by washing and chopping them. In a large bowl, mix shredded lettuce, carrots, cucumber, cilantro, and mint. Add red bell pepper and green onions. Toss gently.
  3. Whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, and sugar in a separate bowl until smooth. Stir in garlic, ginger, and chili flakes.
  4. Drizzle the peanut dressing over the mixed vegetables and gently toss to coat without soaking the veggies.
  5. Add the cooled rice noodles to the salad and gently mix until combined.
  6. Transfer to serving bowls or a platter. Garnish with chopped peanuts and extra herbs like cilantro or mint before serving.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gSodium: 500mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For best texture, keep dressing separate until serving. Feel free to customize ingredients and add protein for a heartier meal.

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