Description
Easy Spring Roll Salad with Peanut Sauce is a fresh, colorful, and satisfying dish that brings all the flavors of Vietnamese spring rolls into a simple, no-roll salad that’s perfect for quick meals or warm days.
Ingredients
- 4 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1½ cups shredded purple cabbage or romaine lettuce
- 2 green onions, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 8 oz cooked shrimp, peeled and deveined or 1½ cups cooked chicken breast, sliced or 8 oz baked or pan-seared tofu, cubed
- ½ cup creamy peanut butter
- 3 Tbsp low-sodium soy sauce or tamari
- 2 Tbsp fresh lime juice
- 1½ Tbsp honey or brown sugar
- 1 clove garlic, finely minced
- 1 tsp fresh grated ginger or ½ tsp ground ginger
- ¼ to ⅓ cup warm water, as needed
Instructions
- Bring a medium pot of water to a boil and cook the rice vermicelli noodles according to package directions.
- Drain noodles and rinse under cold water, then set aside to drain well.
- While noodles cook, shred and slice all vegetables and chop fresh herbs.
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger until smooth.
- Slowly whisk in warm water until the sauce reaches a creamy, pourable consistency.
- In a large bowl, combine noodles, vegetables, herbs, and protein of choice.
- Drizzle peanut sauce over the salad and toss gently until evenly coated.
- Serve immediately or chill briefly before serving.
Notes
Add peanut sauce gradually to avoid overdressing. Keep sauce separate if making ahead and toss just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese-Inspired