This Spring Roll Salad is bright and fresh, full of colorful veggies and crunchy goodness. With a tasty peanut dressing, it’s a fun twist on traditional spring rolls!
Key Ingredients & Substitutions
Rice Noodles: These are key for the salad’s texture. You can find different shapes; vermicelli works too. If you’re looking for a gluten-free option, make sure to check the packaging or use rice paper instead.
Purple Cabbage: This adds color and crunch. If you can’t find purple cabbage, green cabbage works well too. You can also use kale for extra nutrition!
Carrots: Fresh julienned carrots give a nice crunch. If you have baby carrots, just grate or thinly slice them to achieve a similar effect. You can even use bell peppers for a different taste!
Peanut Butter: Smooth peanut butter creates a creamier dressing. For different flavors, try almond or cashew butter. If you’re allergic, sunflower seed butter is a great alternative!
Maple Syrup: This adds sweetness. Honey is a direct swap, but for a vegan option, agave syrup is a good choice. You might also reduce the amount for less sweetness if preferred.
How Do I Prepare the Perfect Peanut Dressing?
Making a great peanut dressing is simple but requires attention to texture. Start with your peanut butter at room temperature for easy mixing. Here’s a step-by-step guide:
- In a bowl, mix peanut butter with soy sauce and rice vinegar.
- Add grated ginger for a fresh flavor kick.
- Slowly whisk in one tablespoon of water at a time until you reach your desired thickness; it should coat the back of a spoon.
- Season with salt to taste; adjust sweetness with maple syrup if needed. Remember, you can always add more, but you can’t take it out!
For an extra touch, try sprinkling a bit of crushed peanuts into the dressing for added texture!
How to Make Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup rice noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots, julienned
- 1 cup cucumber, sliced
- 1 head of lettuce (such as butter or romaine), washed and torn
- 1/2 cup fresh cilantro, chopped
- 1/2 cup roasted peanuts, crushed (for garnish)
- 1 lime, quartered (for serving)
For the Peanut Dressing:
- 1/4 cup peanut butter (smooth or chunky)
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup (or honey)
- 1-2 teaspoons sesame oil
- 1 teaspoon fresh ginger, grated
- 1-2 tablespoons water (to thin the dressing)
- Salt to taste
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare. You’ll need around 10 minutes to cook the rice noodles and chop the vegetables, then spend another 10 minutes making the peanut dressing and tossing everything together. It’s quick, fresh, and full of flavor!
Step-by-Step Instructions:
1. Cook the Rice Noodles:
Start by cooking the rice noodles according to the package instructions. Once they’re cooked, drain them and rinse under cold water. This stops the cooking process and keeps them from getting too sticky. Set the noodles aside and let them cool.
2. Prepare the Veggies:
In a large serving bowl, neatly arrange your salad ingredients. Add the shredded purple cabbage, julienned carrots, sliced cucumbers, and torn lettuce. Then, add the cooled rice noodles on top.
3. Make the Peanut Dressing:
In a mixing bowl, combine the peanut butter, soy sauce, rice vinegar, maple syrup, sesame oil, and grated ginger. Whisk everything together until it’s nice and smooth. If the dressing is too thick, add water a tablespoon at a time until you reach your desired consistency. Taste it and add salt as needed to balance the flavors.
4. Combine the Salad and Dressing:
Now, drizzle the peanut dressing over your salad. Gently toss everything together to make sure all the ingredients are well coated with that delicious dressing.
5. Serve and Garnish:
Divide the salad into individual bowls. Top with crushed peanuts for some crunch and add a lime wedge on the side for a zesty squeeze over the salad. This adds a lovely flavor kick!
6. Enjoy!
Your refreshing Spring Roll Salad with Peanut Dressing is ready! Dig in and enjoy this colorful, tasty dish!
Can I Use Alternative Noodles for This Salad?
Absolutely! If you can’t find rice noodles, you can substitute them with glass noodles, soba noodles, or even whole wheat spaghetti. Just make sure to cook them according to package instructions and rinse them under cold water to cool.
How Can I Make This Salad Ahead of Time?
To prepare this salad in advance, chop and store the vegetables separately in airtight containers in the fridge. You can also mix the dressing ahead of time and keep it chilled. Just combine everything right before serving for the freshest taste!
What Should I Do with Leftover Peanut Dressing?
Leftover peanut dressing can be stored in an airtight container in the refrigerator for up to a week. If it thickens, simply add a bit of water or extra lime juice and whisk until smooth before using again. It also works great as a dip for fresh veggies or drizzled over grilled chicken or tofu!
Can I Make This Salad Vegan?
The recipe is already pretty close to vegan-friendly! Just be sure to use maple syrup instead of honey in the dressing, and check that your soy sauce or tamari is also gluten-free if needed. Enjoy your delicious and cruelty-free Spring Roll Salad!
