Description
This refreshing Spring Roll Salad with Peanut Sauce combines crisp vegetables, flavorful herbs, and rice noodles, all tossed in a creamy peanut dressing. It’s a light and satisfying dish perfect for any occasion.
Ingredients
Units
Scale
For the 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 you reach your desired consistency)
For the salad
- 4 oz. thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced (you 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
- Prepare the peanut dressing: In a bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and water until smooth.
- Cook the rice noodles: Boil water and cook noodles according to package instructions. Drain and rinse with cold water.
- Assemble the salad: In a large bowl, combine noodles, cucumber, cabbage, carrot, bell pepper, cilantro, mint, and peanuts.
- Add the dressing: Pour the peanut dressing over the salad and toss to coat evenly.
- Serve: Garnish with extra peanuts and herbs, if desired, and enjoy!
Notes
- You can add protein such as grilled chicken or tofu to make this salad a complete meal.
- Feel free to customize the vegetables based on your preferences or what’s in season.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 450 mg
- Fat: 20 g
- Saturated Fat: 3 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 6 g
- Protein: 10 g
- Cholesterol: 0 mg