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Spring Roll Salad with Peanut Sauce Recipe

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3.8 from 12 reviews

This Spring Roll Salad with Peanut Sauce captures all the fresh and vibrant flavors of traditional Vietnamese summer rolls without the hassle of rolling. Featuring thin rice noodles, crisp cucumber, purple cabbage, carrot, red bell pepper, fresh herbs, and a creamy, tangy peanut dressing, this salad is a quick, healthy, and delicious meal perfect for lunch or a light main course.

  • Total Time: 30 minutes
  • Yield: 4 servings

Ingredients

Peanut Dressing

  • 1/2 cup creamy peanut butter
  • 1 tbsp hoisin sauce (can substitute brown sugar)
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/4-1/2 cup water (start with 1/4 cup and add until reaching desired consistency)

Salad

  • 4 oz thin rice noodles
  • 2 cups cucumber, thinly sliced
  • 2 cups purple cabbage, thinly sliced (can also use cole slaw mix)
  • 1 cup carrot, grated or thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped (optional)

Instructions

  1. Cook the noodles: Cook the thin rice noodles according to the package directions, but start checking for doneness at the halfway mark to avoid overcooking. Drain the noodles and rinse them under cold water to stop the cooking and cool completely. Once dry, use kitchen scissors to snip the noodles into shorter strands for easier eating.
  2. Make the dressing: While the noodles cook, whisk together the peanut butter, hoisin sauce (or brown sugar), lime juice, soy sauce, and start with 1/4 cup of water in a small bowl. Gradually add more water as needed to create a smooth, thin, and pourable peanut sauce.
  3. Assemble the salad: In a large serving bowl, combine the cooled noodles, sliced cucumber, purple cabbage, carrots, red bell pepper, chopped cilantro, and fresh mint. Toss everything together with the prepared peanut dressing until well coated.
  4. Garnish and serve: Sprinkle chopped peanuts over the top of the salad for added crunch and nutty flavor. Serve immediately for the freshest taste.

Notes

  • Check rice noodles early to prevent overcooking; they should be tender but not mushy.
  • Use kitchen scissors to cut the noodles, making the salad easier to eat.
  • Hoisin sauce can be swapped out with brown sugar for a sweeter dressing.
  • Chopped peanuts are optional but add a nice crunch and texture contrast.
  • This salad can be made ahead but is best served fresh to preserve crispness of vegetables.
  • Author: Chef
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Vietnamese
  • Diet: Gluten Free

Find it online: https://avascooking.com/spring-roll-salad-with-peanut-sauce-recipe/