Description
Spring Roll Salad brings all the fresh, vibrant flavors of traditional spring rolls into an easy, deconstructed bowl. Packed with crisp veggies, rice noodles, and a tangy peanut dressing, it’s a refreshing, wholesome meal perfect for lunch or a light dinner! Keyword: Spring Roll Salad
Ingredients
Units
Scale
- For the Salad:
- 4 oz rice noodles
- 1 cup shredded romaine or napa cabbage
- 1 carrot, julienned
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup shredded purple cabbage
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup green onions, sliced
- Optional: cooked shrimp, tofu, or grilled chicken for protein
- For the Peanut Dressing:
- 3 tablespoons peanut butter
- 2 tablespoons soy sauce or tamari
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon maple syrup or honey
- 1–2 tablespoons warm water (to thin dressing as needed)
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger (optional)
Instructions
- Cook rice noodles according to package instructions. Drain and rinse under cold water; set aside.
- In a small bowl, whisk together all the dressing ingredients until smooth. Adjust thickness with warm water if needed.
- In a large bowl, combine cooked noodles, romaine, carrots, cucumber, red bell pepper, purple cabbage, mint, cilantro, and green onions.
- Drizzle with peanut dressing and toss gently to combine.
- Top with optional protein if desired and serve immediately.
Notes
- To keep it low-carb, swap rice noodles for spiralized zucchini or cabbage.
- This salad is best dressed just before serving to maintain crunch.
- Store undressed salad and dressing separately for meal prep.
Nutrition
- Calories: 320
- Sugar: 8g
- Sodium: 520mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg (without added
