Description
Crisp Vietnamese-inspired spring roll salad delivers a refreshing medley of herbs, vegetables, and tender rice noodles drizzled with nutty peanut dressing. Delightful layers of flavor and texture promise a light, satisfying meal you’ll crave again and again.
Ingredients
Scale
Proteins and Vegetables:
- 1 cup rice noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup cucumber
- 1 head lettuce
- 1/2 cup fresh cilantro
- 1 lime
Dressing Ingredients:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup
- 1–2 teaspoons sesame oil
- 1 teaspoon fresh ginger
- 1–2 tablespoons water
Garnish:
- 1/2 cup roasted peanuts
- Salt to taste
Instructions
- Boil rice noodles in rapidly bubbling water for 3-4 minutes until they become tender and translucent. Immediately drain and rinse under cold water to halt cooking process, preventing clumping. Allow noodles to cool completely.
- Slice purple cabbage into delicate ribbons, julienne carrots into thin matchsticks, and cut cucumbers into half-moon shapes. Tear lettuce into bite-sized pieces using hands for rustic texture.
- Combine creamy peanut butter with umami-rich soy sauce, tangy rice vinegar, sweet maple syrup, nutty sesame oil, and zesty grated ginger in a ceramic mixing bowl. Whisk vigorously until mixture transforms into smooth, glossy consistency. Adjust thickness by adding water incrementally, ensuring pourable texture.
- Transfer cooled noodles and prepared vegetables into expansive serving vessel. Cascade peanut dressing over ingredients, using gentle folding motion to distribute sauce evenly, guaranteeing each component receives flavorful coating.
- Portion salad into individual ceramic plates. Sprinkle crushed roasted peanuts across surface for delightful crunch. Accompany with fresh lime wedge, allowing diners to squeeze citrusy brightness directly onto dish moments before consuming.
- Serve immediately at room temperature, celebrating vibrant colors, diverse textures, and harmonious flavor profile of this refreshing spring roll inspired salad.
Notes
- Swap rice noodles with zucchini noodles or cauliflower rice for a low-carb, gluten-free alternative that keeps the dish light and nutritious.
- Blend extra protein into the dressing by adding silken tofu or Greek yogurt, creating a creamy texture with added nutritional benefits.
- Customize the salad with seasonal vegetables like roasted bell peppers or radishes to keep the dish exciting and adaptable to what’s fresh.
- Use tamari instead of soy sauce for a gluten-free option that maintains the rich umami flavor profile of the original recipe.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Boiling
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 350
- Sugar: 6 g
- Sodium: 400 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 5 g
- Protein: 10 g
- Cholesterol: 0 mg