This colorful Spring Roll Salad is packed with fresh veggies, crunchy herbs, and a yummy peanut dressing. It’s like a garden party on your plate!
Making this salad is super fun! I love mixing the crunchy veggies and tossing them with that creamy peanut sauce. Perfect for lunch or a light dinner—guilt-free and oh-so-delicious!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are thin and light, ideal for this salad. If you can’t find them, try using glass noodles or any thin pasta like angel hair.
Cabbage (Green & Red): Both types add crunch and color. You can also use other greens like napa cabbage, kale, or even spinach if you prefer. They will change the texture but still taste great!
Peanut Butter: This is key for the dressing’s richness. If you have nut allergies, sunflower seed butter or tahini make good alternatives. Be sure to check if your substitute requires any adjustments in sweetness or flavor.
Fresh Herbs (Cilantro & Mint): These add a lively flavor. If you’re not a fan, consider parsley for cilantro or basil for mint. The salad will still be refreshing!
How Do I Make Sure My Noodles Don’t Stick Together?
Properly cooking and cooling noodles is essential to prevent stickiness. Here’s how to do it:
- Cook the rice vermicelli according to package directions, usually just a few minutes.
- Immediately drain and rinse under cold water to stop cooking. This removes excess starch that makes noodles stick.
- Once rinsed, try tossing them with a little oil, which also helps keep them separate while you prepare other ingredients.
What’s the Best Way to Chop Vegetables for This Salad?
Uniformly chopped vegetables make for a beautiful and easy-to-eat salad. Here are some tips:
- Use a sharp knife for cleaner cuts and less bruising on the veggies.
- For julienned cucumber and bell pepper, slice them thinly and then stack the pieces to make thin strips.
- Shredding carrots can be done with a grater or using a food processor for quick results.
By keeping the cuts consistent, you’ll ensure every bite is packed with flavor and texture! Enjoy your salad prep!
How to Make Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 1 cup rice vermicelli noodles
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, shredded
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, roughly chopped (for garnish)
For the Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- Water (to thin as needed)
How Much Time Will You Need?
This refreshing salad takes about 20 minutes to prepare. You’ll cook the noodles and mix everything together, with an optional chilling time of 30 minutes to let the flavors blend beautifully. It’s quick, healthy, and delicious!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package directions. Once done, drain them and rinse under cold water to stop the cooking. Set the noodles aside to cool.
2. Prepare the Salad:
In a large mixing bowl, combine the finely shredded green cabbage, red cabbage, shredded carrots, julienned cucumber, julienned red bell pepper, chopped cilantro, and chopped mint. Mix these ingredients together until well combined.
3. Combine Noodles and Salad:
Add the cooled vermicelli noodles to the colorful salad mixture. Gently toss everything together to ensure the noodles and vegetables are evenly mixed without breaking the noodles.
4. Make the Peanut Dressing:
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, and lime juice until smooth and creamy. If the dressing seems too thick, you can add water a tablespoon at a time until it’s the consistency you want.
5. Dress the Salad:
Drizzle the peanut dressing over the salad and toss gently to coat all of the ingredients evenly. Make sure every bite has a touch of that delicious dressing!
6. Serve or Chill:
You can serve the salad right away, garnished with the chopped roasted peanuts for extra crunch. Alternatively, for even better flavor, you can refrigerate it for about 30 minutes before serving. Enjoy your fresh and tasty Spring Roll Salad!
Can I Substitute the Noodles?
Absolutely! If rice vermicelli isn’t available, you can use other types of noodles like rice noodles or even shirataki noodles for a low-carb option. Just ensure to adjust the cooking time according to the type of noodles you choose.
How Do I Store Leftovers?
Store leftovers in an airtight container in the refrigerator for up to 2 days. Keep the peanut dressing separate until you’re ready to serve to prevent the salad from becoming soggy!
Can I Make This Salad Ahead of Time?
You can prep the vegetables and noodles a day in advance and store them in the fridge. Just wait to add the dressing and garnish until shortly before serving to maintain freshness and crunch!
What Can I Use Instead of Peanut Butter?
If you need a nut-free alternative, you can substitute the peanut butter with sunflower seed butter or tahini. Just keep in mind that the flavor will be slightly different, but it will still complement the salad beautifully!
