Description
A refreshing and vibrant Spring Roll Salad with Peanut Sauce that combines crisp vegetables, thin rice noodles, and fresh herbs, all tossed in a creamy, tangy peanut dressing. Perfect as a light lunch or appetizer, this salad is easy to prepare and bursting with flavor.
Ingredients
Scale
For the Peanut Dressing
- ½ cup creamy peanut butter
- 1 tbsp hoisin sauce (or substitute with brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- ¼–½ cup water (adjust for desired consistency)
For the Salad
- 4 oz thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced (or use coleslaw mix)
- 1 cup carrot, grated or sliced thin
- 1 red bell pepper, thinly sliced
- ½ cup fresh cilantro, chopped
- ¼ cup fresh mint, chopped
- ½ cup chopped peanuts (optional)
Instructions
- Cook the rice noodles: Prepare the rice noodles according to the package instructions, usually by soaking or boiling until tender. Once cooked, drain the noodles well and set them aside to cool slightly.
- Make the peanut dressing: In a medium bowl, whisk together the creamy peanut butter, hoisin sauce (or brown sugar), lime juice, soy sauce, and start with ¼ cup water. Gradually add more water until you reach your desired dressing consistency, making sure the sauce is smooth and well blended.
- Combine salad ingredients: In a large mixing bowl, add the cooked rice noodles, thinly sliced cucumber, purple cabbage, grated carrots, red bell pepper, chopped cilantro, chopped mint, and optional chopped peanuts.
- Dress the salad: Pour the prepared peanut dressing over the mixed salad ingredients. Toss everything thoroughly to ensure the vegetables and noodles are evenly coated with the flavorful dressing.
- Serve: Serve the salad immediately to enjoy the fresh flavors or chill it briefly in the refrigerator to allow the ingredients to meld together before serving.
Notes
- Adjust the water in the dressing to achieve your preferred thickness.
- For a spicier kick, add a teaspoon of chili garlic sauce or crushed red pepper to the dressing.
- Use gluten-free soy sauce to make this recipe gluten-free.
- To make this dish vegan, ensure the hoisin sauce contains no animal products or substitute with brown sugar and additional soy sauce.
- Chilling the salad for 15-20 minutes enhances the flavors.
- Add cooked shrimp or grilled chicken for a non-vegetarian option.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; toss before serving again as dressing may settle.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Salad
- Method: No-cook (except boiling noodles)
- Cuisine: Asian Fusion
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring roll salad, peanut sauce salad, asian salad, healthy salad, vegetarian salad, rice noodle salad
