1. Can I make this Spring Roll Salad ahead of time?

Yes, you can prepare the Spring Roll Salad ahead of time. It’s best to store the salad and the peanut dressing separately to maintain the freshness of the veggies. You can keep the undressed salad in the fridge for up to 3-4 days. When ready to serve, simply toss with the dressing and garnish with chopped peanuts for added crunch.

2. Can I use different noodles for the salad?

While the recipe calls for thin rice noodles, you can substitute them with other types of noodles, such as pad Thai noodles. If you prefer a gluten-free option, rice noodles are the best choice, but any noodle you enjoy can be used as a replacement.

3. How can I make the peanut dressing spicier?

If you enjoy spicy food, adding sriracha sauce to the peanut dressing is an excellent way to give it an extra kick. Start with a small amount and gradually adjust the spice level to your preference.

Spring Roll Salad with Peanut Sauce: A Fresh and Flavorful Dish

Description

This Spring Roll Salad with Peanut Sauce is a refreshing and vibrant dish that combines the lightness of crisp veggies, rice noodles, and a creamy peanut dressing. It brings all the delicious flavors of Vietnamese summer rolls, without the need for rolling, making it an easy-to-make and healthy salad that’s perfect for any occasion.

Ingredients

Scale

1/2 cup creamy peanut butter
1 tbsp hoisin sauce
2 tbsp lime juice
1 tbsp soy sauce
1/4 to 1/2 cup water
4 oz thin rice noodles
2 cups cucumber, thinly sliced
2 cups purple cabbage, thinly sliced
1 cup carrot, grated or thinly sliced
1 red bell pepper, thinly sliced
1/2 cup cilantro, chopped
1/4 cup fresh mint, chopped
1/2 cup peanuts, chopped (optional)

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Instructions

Cook the rice noodles according to package directions, checking for doneness halfway through the cooking time to avoid mushiness. Drain and rinse with cold water to stop the cooking process.
While the noodles are cooling, whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, and water in a small bowl. Add water gradually to achieve a smooth and pourable consistency.
Slice the cucumber, red pepper, and purple cabbage. Grate or slice the carrot. Chop the cilantro and mint.
Once the noodles have cooled and dried, place them in a large serving bowl. Add the sliced veggies, herbs, and peanuts (if using).
Pour the peanut dressing over the salad and toss gently to combine everything.
Garnish with extra cilantro and mint if desired and serve immediately.

Notes

If you can’t find thin rice noodles, pad Thai noodles are a good substitute.
If hoisin sauce is unavailable, substitute with brown sugar or maple syrup for a similar sweetness.
This salad can be made ahead of time; just store the dressing separately to keep the veggies fresh.
If you like spicy food, add sriracha sauce to the peanut dressing for extra heat.

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 8g
Sodium: 400mg
Fat: 20g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 4g
Protein: 8g
Cholesterol: 0mg