Description
This Spring Roll Salad recipe is a refreshing and vibrant twist on traditional spring rolls. Packed with rice noodles, crunchy vegetables, fresh herbs, and a flavorful dressing, it’s a delicious meal or side dish.
Ingredients
Scale
Rice Noodle Salad:
- 1 cup cooked rice noodles (cooled)
- 2 cups shredded romaine or napa cabbage
- 1 cup shredded carrots
- 1 red bell pepper (thinly sliced)
- 1 cucumber (julienned or thinly sliced)
- 1/2 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts
- 1/2 pound cooked shrimp or grilled chicken (optional)
For the Dressing:
- 1/4 cup rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 clove garlic (minced)
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili flakes (optional)
Instructions
- Prepare the Dressing: In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, lime juice, honey, garlic, ginger, and chili flakes. Set aside.
- Assemble the Salad: In a large bowl, combine rice noodles, cabbage, carrots, bell pepper, cucumber, cilantro, mint, green onions, and protein if using.
- Add the Dressing: Drizzle the dressing over the salad and toss gently to coat everything evenly.
- Finish and Serve: Top with chopped peanuts and serve immediately.
Notes
- You can add avocado slices, bean sprouts, or edamame for extra texture.
- To make it vegan, use tofu instead of shrimp or chicken and substitute maple syrup for honey.
- Best served fresh, but you can prep ingredients ahead and assemble just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 320
- Sugar: 7g
- Sodium: 620mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 45mg (if using shrimp)
