Description
A vibrant and refreshing Spring Roll Salad featuring delicate rice noodles, crisp vegetables, fresh herbs, and a creamy, tangy peanut dressing. This no-cook salad combines Asian-inspired flavors in a light, healthy dish perfect for a quick lunch or dinner.
Ingredients
Scale
Salad Ingredients
- 1 cup rice noodles
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup chopped peanuts
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
Peanut Dressing
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes
Instructions
- Cook the Rice Noodles: Bring a pot of water to a boil and cook the rice noodles according to the package instructions, usually about 3-5 minutes until tender.
- Rinse and Cool Noodles: Drain the noodles and rinse under cold water to stop the cooking process and to prevent sticking. Set aside to fully cool and drain.
- Prepare the Vegetables: In a large bowl, combine shredded lettuce, shredded carrots, julienned cucumber, chopped cilantro, chopped mint leaves, chopped peanuts, thinly sliced red bell pepper, and sliced green onions.
- Toss Vegetables: Gently toss the mixed vegetables and herbs together ensuring even distribution.
- Make the Peanut Dressing: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes until smooth and fully combined.
- Adjust Seasoning: Taste the dressing and adjust by adding more lime juice, soy sauce, or chili flakes to achieve your preferred balance of tang, saltiness, and heat.
- Combine Dressing and Salad: Pour the peanut dressing over the mixed salad ingredients and toss gently to coat all components evenly.
- Add Noodles to Salad: Incorporate the cooled rice noodles into the salad and toss gently again to combine thoroughly.
- Serve: Serve immediately, garnished with extra chopped peanuts, cilantro, and mint leaves if desired.
- Enjoy: Enjoy your fresh, flavorful Spring Roll Salad with Peanut Dressing!
Notes
- Use gluten-free soy sauce to keep this recipe gluten-free if necessary.
- For extra protein, add cooked shrimp, chicken, or tofu.
- If you prefer a spicier dressing, increase the chili flakes or add a dash of sriracha.
- The salad is best served fresh to maintain the noodles’ texture and the crunch of the vegetables.
- Leftovers can be refrigerated for up to 1 day but noodles may become soggy over time.
