This Spring Roll Salad brings crunchy veggies, fresh herbs, and rice noodles together. Topped with a creamy peanut dressing, it’s both colorful and delicious!
Add your favorite protein to make it a meal! I love to toss in some chicken or shrimp and enjoy each bite knowing it’s healthy and tastes amazing. Yum!
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These delicate noodles create a light texture in the salad. If you can’t find rice vermicelli, try using thin rice noodles or even cooked spaghetti in a pinch.
Cabbage: Both green and purple cabbage work well here. Green cabbage is crisper, while purple cabbage adds a pop of color. If you’re looking for a lighter option, use shredded lettuce.
Peanut Butter: Natural peanut butter is the best choice for rich flavor. If you’re avoiding peanuts, almond butter or sun butter can be excellent alternatives.
Honey or Maple Syrup: Honey gives a nice sweetness, but maple syrup is a wonderful vegan option. You can also adjust sweetness by using less or omitting it if you prefer.
Red Chili Peppers: These are optional, but they do add a lovely kick! If you’d like less heat, try using sliced jalapeños or simply omit them altogether.
How Do I Ensure My Noodles Don’t Stick Together?
Cooking rice vermicelli can be tricky as they can stick together if not handled properly. Here’s how to keep them from clumping:
- Cook the noodles according to package instructions, usually about 3-5 minutes in boiling water.
- Once cooked, immediately drain and rinse them under cold water. This cools them down quickly and removes excess starch.
- Gently toss the noodles with a little sesame oil or a small amount of olive oil to prevent sticking.
By following these tips, you’ll have perfectly cooked noodles that blend beautifully with your salad!
How to Make Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 100g rice vermicelli noodles
- 1 cup shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1/2 cup red bell pepper, thinly sliced
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1-2 red chili peppers, thinly sliced (optional for heat)
- 1/4 cup roasted peanuts, chopped (for garnish)
For the Peanut Dressing:
- 3 tablespoons natural peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 teaspoon sesame oil
- 1-2 tablespoons water (to thin the dressing as needed)
How Much Time Will You Need?
This refreshing salad will take about 20 minutes to prepare. You can spend around 10 minutes cooking the noodles and mixing the salad, then another 5-10 minutes whisking the dressing and combining everything. If you’d like, let the salad chill for about 30 minutes to let the flavors blend perfectly!
Step-by-Step Instructions:
1. Prepare the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they are done, drain them and rinse under cold water to cool them down and stop the cooking process. Set the noodles aside for later.
2. Prepare the Vegetables:
In a large mixing bowl, combine the shredded cabbage, shredded carrots, bean sprouts, sliced red bell pepper, julienned cucumber, chopped cilantro, and sliced green onions. Mix everything well so that the vegetables are nicely blended together.
3. Make the Peanut Dressing:
In a small bowl, whisk together the natural peanut butter, soy sauce (or tamari), honey (or maple syrup), rice vinegar, and sesame oil. If the dressing is too thick, gradually add 1-2 tablespoons of water until you reach your desired consistency.
4. Combine Salad and Noodles:
Add the cooled noodles to the bowl with the vegetables. Pour the peanut dressing over the salad and gently toss everything together until all the ingredients are well coated with the dressing. Be careful to mix it gently so the noodles and veggies don’t break apart.
5. Serve:
Transfer the colorful salad to a serving dish. For an extra touch, garnish with thinly sliced red chili peppers and chopped roasted peanuts. Serve immediately, or if you prefer, let it chill in the fridge for about 30 minutes to enhance the flavors. Enjoy your vibrant and refreshing Spring Roll Salad with Peanut Dressing!
Can I Use Other Noodles Instead of Rice Vermicelli?
Absolutely! You can substitute rice vermicelli with other types of noodles like soba, udon, or even spiralized zucchini for a low-carb option. Just make sure to adjust the cooking time based on the noodle type you choose!
How to Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The noodles may absorb the dressing, so consider keeping the dressing separate and adding it just before serving to maintain the salad’s freshness.
Can I Make the Dressing Ahead of Time?
Yes, the peanut dressing can be made ahead of time! Store it in a sealed container in the refrigerator for up to a week. If it thickens, just whisk in a bit of water to restore the desired consistency before using it.
What Can I Use Instead of Honey?
If you’re looking for a vegan option or don’t have honey on hand, maple syrup is a perfect substitute. You can also try agave syrup or a sugar-free alternative, adjusting the quantity to taste as needed.
