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–+ servings
Spring Roll Salad with Peanut Sauce

Spring Roll Salad with Peanut Sauce that's Fresh and Fun

This Spring Roll Salad with Peanut Sauce is a vibrant, quick-prep meal inspired by Vietnamese summer rolls, perfect for summer.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup creamy peanut butter adds creaminess and richness
  • 2 tablespoons hoisin sauce provides sweet and savory flavor
  • 2 tablespoons fresh lime juice offers acidity for balance
  • 2 tablespoons soy sauce adds umami and saltiness
  • 1/4 cup water to adjust consistency
Salad
  • 8 oz thin rice noodles the base of the salad
  • 1 medium cucumber refreshing and crunchy
  • 2 cups purple cabbage offers color and crunch
  • 1 medium carrot use grated or sliced
  • 1 medium red bell pepper or any color for variety
  • 1/4 cup cilantro aromatic herb
  • 1/4 cup mint elevates flavor
  • 1/4 cup peanuts optional garnish for crunch

Equipment

  • pot
  • medium bowl
  • Large mixing bowl
  • tongs

Method
 

Preparation Steps
  1. Cook the rice noodles according to package instructions until tender yet firm, about 3-5 minutes, then drain and rinse under cold water.
  2. In a medium bowl, combine creamy peanut butter, hoisin sauce, fresh lime juice, and soy sauce. Gradually whisk in water, adjusting for desired consistency.
  3. Chop cucumber, purple cabbage, red bell pepper, and carrot; mix with cilantro and mint in a large bowl.
  4. Add cooled rice noodles to the vegetables. Pour the peanut dressing over and toss to combine, ensuring everything is coated.
  5. Transfer to a serving dish and garnish with peanuts. Serve immediately with lime wedges if desired.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gSodium: 600mgPotassium: 500mgFiber: 5gSugar: 5gVitamin A: 12000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

This salad is best enjoyed fresh, but you can prepare veggies in advance and store dressing separately to avoid sogginess.

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