This vibrant Spring Roll Salad is fresh and crunchy, loaded with colorful veggies and topped off with a creamy peanut dressing. It’s like a party for your taste buds!
I love how quick and easy it is to whip up this salad. Plus, the peanut dressing is so good, you might want to eat it with a spoon! Who knew salad could be this fun? 😄
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These noodles are light and absorb flavors well. If you can’t find them, you can use thin rice noodles or even quinoa for a gluten-free option.
Cabbages: Using a mix of green and red cabbage offers great color and crunch. If you’re in a pinch, just use one type; green cabbage is more common, while red adds a pop of color.
Peppers: Any bell pepper works! I love using a mix for color. If you don’t have bell peppers, try shredded snap peas or even jicama for crunch.
Peanut Butter: For a nut-free option, sunflower seed butter works wonderfully. Alternatively, almond butter can be used but it may change the flavor a bit.
Honey or Maple Syrup: Both add sweetness to the dressing. Use agave syrup as a vegan alternative if you like.
How Do I Make Perfect Peanut Dressing?
Getting the peanut dressing just right can elevate your salad! Here’s how to make it smooth and tasty:
- Start with peanut butter in a bowl and whisk in soy sauce and rice vinegar.
- Mix in honey or maple syrup to balance the flavors.
- Add minced garlic for extra zing; adjusting the amount can really change the flavor.
- Slowly whisk in water, one tablespoon at a time, to reach your preferred thickness.
- If you like heat, now’s the time to add red pepper flakes or chili paste. Adjust to your spice level!
This dressing can be made ahead and stored in the fridge for a couple of days. Just give it a quick stir before serving!
Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 8 oz rice vermicelli noodles
- 2 cups green cabbage, shredded
- 1 cup red cabbage, shredded
- 1 cup carrots, julienned
- 1 cup bell pepper, thinly sliced (any color)
- 1 cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/2 cup fresh mint, chopped
- 1/2 cup green onions, sliced
- 1 red chili, thinly sliced (optional for heat)
- 1/4 cup roasted peanuts, chopped (for garnish)
For the Peanut Dressing:
- 1/4 cup peanut butter (smooth or crunchy)
- 2 tbsp soy sauce (or tamari for gluten-free)
- 1 tbsp honey or maple syrup
- 1 tbsp rice vinegar
- 1 tbsp sesame oil
- 2-3 tbsp water (to thin, as needed)
- 1 clove garlic, minced
- Optional: a pinch of red pepper flakes or chili paste for additional spice
How Much Time Will You Need?
This refreshing salad takes about 20 minutes to prepare. You’ll spend around 10 minutes cooking the noodles and chopping the vegetables, and another 10 minutes to make the dressing and combine everything. It’s a quick and delicious meal option!
Step-by-Step Instructions:
1. Cook the Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Once they are cooked, drain them and rinse under cold water to stop them from cooking further. Set the noodles aside while you prep the salad ingredients.
2. Mix the Salad Ingredients:
In a large mixing bowl, add the shredded green cabbage, red cabbage, julienned carrots, bell pepper, cucumber, cilantro, mint, green onions, and if you like it spicy, the sliced red chili. This combination will give your salad vibrant colors and fresh flavors!
3. Combine Noodles and Vegetables:
Next, add the cooked vermicelli noodles into the bowl with all the vegetables and herbs. Toss everything together gently to help mix the ingredients without breaking the noodles.
4. Whisk Together the Peanut Dressing:
In a separate bowl, whisk together the peanut butter, soy sauce, honey (or maple syrup), rice vinegar, sesame oil, and minced garlic. If the dressing is too thick, slowly add water a little at a time until you reach your desired consistency. If you enjoy a little heat, feel free to add a pinch of red pepper flakes or a bit of chili paste!
5. Dress the Salad:
Pour the peanut dressing over the salad and toss everything well to make sure all the ingredients are coated evenly with that delicious sauce.
6. Serve and Garnish:
Once everything is mixed, transfer the salad to a serving bowl and sprinkle the chopped roasted peanuts on top for a delightful crunch.
7. Enjoy!
You can serve your salad immediately, or let it chill in the refrigerator for up to an hour for a more refreshing taste. Enjoy your Spring Roll Salad with Peanut Dressing!
Can I Substitute the Rice Vermicelli Noodles?
Yes! If you can’t find rice vermicelli, you can use other types of noodles like soba or even spaghetti, but keep in mind that it will alter the flavor and authenticity a bit. Just make sure to cook them according to package directions and rinse with cold water afterward.
How Can I Make the Dressing Thinner or Creamier?
If the dressing is too thick for your liking, simply add a little more water—in increments of 1 tablespoon—until you reach your desired consistency. For a creamier dressing, add an extra tablespoon of peanut butter or a splash of coconut milk for richness.
How Do I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 2 days. However, the noodles may absorb some dressing and get a bit mushy, so consider keeping the dressing separate until you’re ready to eat for the best texture!
What Can I Use Instead of Peanuts for Garnish?
If you’re allergic to peanuts or just prefer not to use them, you can substitute with sunflower seeds, chopped cashews, or even sesame seeds. These will still add a nice crunch to your salad!
