Description
A vibrant and refreshing Spring Roll Salad featuring tender rice noodles, crisp vegetables, and fresh herbs, all tossed in a creamy, tangy peanut sauce. Perfect as a light lunch or side dish, this recipe combines Asian-inspired flavors with a healthy, no-fry preparation.
Ingredients
Peanut Sauce
- 1/2 cup creamy peanut butter
- 1 tbsp hoisin sauce (can substitute brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4-1/2 cup water (start with 1/4 cup and add until desired consistency)
Salad
- 4 oz thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced (or cole slaw mix)
- 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)
Instructions
- Cook the noodles: Cook the rice noodles according to package directions, but start checking at about the halfway mark to avoid overcooking. Once tender, drain and rinse under cool water to stop the cooking process. Allow noodles to dry completely, then use kitchen scissors to cut them into shorter strands for easier eating.
- Make the dressing: While the noodles cook, whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, and water in a small bowl. Begin with 1/4 cup water and gradually add more to achieve a thin, pourable consistency that's smooth and creamy.
- Assemble and finish: Place the cooled noodles in a large serving bowl. Add the sliced cucumber, cabbage, carrot, red bell pepper, cilantro, and mint. Pour the peanut sauce over the salad and toss everything together until well coated. Garnish with chopped peanuts if desired and serve immediately.
Notes
- Be careful not to overcook the rice noodles as they can become mushy. Rinsing after cooking helps to stop the cooking process and cools them down.
- The dressing can be adjusted in thickness by varying the amount of water added.
- For a vegan option, ensure the hoisin and soy sauces used are vegan-friendly.
- This salad can be made ahead; keep the dressing separate and toss just before serving to prevent sogginess.
- Adding fresh herbs like mint and cilantro adds freshness and brightness to the dish.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Asian
