Description
Fresh Spring Roll Salad with Creamy Peanut Sauce delivers the bright flavors of Vietnamese summer rolls without the wrapping effort. Crisp vegetables, cool rice noodles, and fragrant herbs mix with a creamy peanut dressing for a satisfying meal.
Ingredients
- 4 ounces thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced
- 1 cup carrots, shredded or julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/2 cup roasted peanuts, chopped
- 1/2 cup creamy peanut butter
- 1 tablespoon hoisin sauce or 1 teaspoon brown sugar
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1/4 to 1/2 cup warm water, to thin
- Optional: 1 teaspoon sriracha for spice
Instructions
- Bring a medium pot of water to a boil. Add rice noodles and cook for 3–4 minutes or until tender but not mushy. Drain immediately and rinse under cold water to stop the cooking. Snip into shorter lengths using kitchen scissors.
- In a bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and 1/4 cup warm water. Add more water as needed for a smooth, pourable consistency. If desired, whisk in sriracha for a spicy kick.
- In a large bowl, combine cooled rice noodles, cucumber, cabbage, carrots, red bell pepper, cilantro, and mint.
- Pour the peanut dressing over the salad. Toss gently until all ingredients are evenly coated.
- Top with chopped peanuts for crunch. Serve immediately or chill for 10 minutes for a refreshing cold salad.
Notes
- Store leftover salad and dressing separately in airtight containers for up to 3 days.
- Stir or shake dressing before reusing.
- Add grilled shrimp, chicken, or tofu for extra protein to make this a full meal.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Bake Assembly
- Cuisine: Vietnamese Inspired