This Spring Roll Salad is a burst of fresh flavors! Loaded with colorful veggies and crispy rice noodles, it’s as fun to eat as it is to make.
And let’s not forget that creamy peanut dressing; it’s like a party for your taste buds! I could drizzle that on everything. Perfect for warm days when you need something light and tasty!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles are great for spring rolls and salads. If you’re looking for a gluten-free option, make sure to check the package. You can substitute with rice noodles or even spiralized zucchini for a low-carb version.
Green Cabbage: This is the main crunchy base of the salad. If you don’t have green cabbage, feel free to use napa cabbage or even kale. Each will give a unique texture and flavor.
Peppers & Carrots: Freshness is key! Any bell pepper works, so pick your favorite color. You can swap carrots for radishes or jicama for an extra crunch, plus they add a nice flavor contrast.
Peanut Butter: For those who may have allergies, almond or sunflower seed butter are excellent alternatives in the dressing. They’re creamy and will still provide that rich texture!
Honey or Maple Syrup: If you’re vegan, opt for maple syrup or agave syrup. Both blend perfectly into the dressing without altering the taste much.
How Do You Prevent Rice Noodles From Getting Sticky?
Cooking rice vermicelli noodles can be tricky; they tend to stick together. Here’s how to avoid that! Start by following these steps closely:
- Boil water and add the noodles, cooking them just until tender, usually about 3-4 minutes.
- Drain and rinse the noodles under cold water immediately. Running cold water helps stop the cooking and prevents stickiness.
- After draining, toss them with a little sesame oil or olive oil to keep them separated while cooling.
These simple tricks will help your rice noodles stay nice and loose for a perfect salad every time! Enjoy putting this fresh dish together!
How to Make Spring Roll Salad With Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 8 ounces rice vermicelli noodles
- 2 cups green cabbage, finely shredded
- 1 cup carrots, julienned
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1 cup red cabbage, finely shredded
- 1/2 cup green onions, sliced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1 red chili, sliced (optional, for heat)
For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1-2 tablespoons water (to thin, as needed)
- 1 teaspoon grated fresh ginger (optional)
How Much Time Will You Need?
This delightful Spring Roll Salad takes about 15 minutes to prepare, plus an optional chilling time of 20-30 minutes to let the flavors blend together. Enjoy a fresh, crunchy salad in no time!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the instructions on the package. Once cooked, drain the noodles and rinse them under cold water to stop the cooking process. This will help keep them from sticking together. Set the noodles aside for later.
2. Prepare the Veggies:
In a large mixing bowl, combine all the fresh veggies: the shredded green cabbage, julienned carrots, thinly sliced red bell pepper, julienned cucumber, and shredded red cabbage. Add the sliced green onions, chopped cilantro, and chopped mint. This colorful mix is the heart of your salad!
3. Combine the Noodles and Veggies:
Add the cooled vermicelli noodles to the bowl with the vegetables. Gently toss everything together until the noodles and veggies are well mixed and all the colors are combined.
4. Make the Peanut Dressing:
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and the optional grated ginger. If the dressing is too thick, add water little by little until it reaches your desired consistency. You want it to be smooth and creamy!
5. Dress the Salad:
Now it’s time to bring it all together! Pour the peanut dressing over the salad mixture and toss gently to coat everything. Make sure all the veggies and noodles are well covered in that delicious dressing.
6. Serve and Enjoy:
If you like a bit of spice, garnish the salad with sliced red chili. You can serve the salad right away or let it chill in the refrigerator for 20-30 minutes to let the flavors meld together. Enjoy your fresh, crunchy Spring Roll Salad!
Can I Use Different Noodles Instead of Rice Vermicelli?
Absolutely! You can substitute rice vermicelli with rice noodles or even soba noodles for a different texture. Just adjust the cooking time according to the package instructions for the noodles you choose, and remember to rinse them under cold water after cooking.
How Can I Make This Salad Vegan?
To make this salad vegan, simply swap out honey for maple syrup or agave nectar. All other ingredients are already plant-based, so you can enjoy this dish without any dairy or animal products!
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. It’s best to keep the dressing separate from the salad to maintain the crunchiness of the vegetables. Just mix them together when you’re ready to enjoy!
Can I Add Protein to This Salad?
Yes! This salad pairs well with grilled chicken, shrimp, or tofu for added protein. Simply cook your protein of choice separately, slice it, and add it to the salad right before serving for a complete meal!
