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Spring Roll Salad with Peanut Sauce

Fresh Spring Roll Salad with Peanut Sauce You’ll Love

This Spring Roll Salad with Peanut Sauce combines vibrant colors and fresh flavors for a satisfying, gluten-free meal.
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Prep Time 15 minutes
Cook Time 7 minutes
Chilling Time 15 minutes
Total Time 37 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/3 cup Creamy Peanut Butter Use smooth for a velvety texture.
  • 2 tablespoons Hoisin Sauce Brown sugar can be a substitute.
  • 1 tablespoon Lime Juice Lemon juice can be used if lime is unavailable.
  • 2 tablespoons Soy Sauce Tamari is a gluten-free alternative.
  • 2-4 tablespoons Water Adjust for desired dressing consistency.
Salad
  • 8 ounces Rice Noodles Avoid over-soaking to prevent gumminess.
  • 1/2 medium Cucumber English cucumber works best.
  • 2 cups Purple Cabbage Green cabbage can be swapped if needed.
  • 1 medium Carrot Grate or julienne based on preference.
  • 1 medium Red Bell Pepper Yellow or orange bell peppers are great swaps.
  • 1/2 cup Cilantro Basil or parsley can be used if preferred.
  • 1/4 cup Mint Can be omitted if desired.
  • 1/4 cup Peanuts Optional for crunch; roast for flavor.

Equipment

  • pot
  • colander
  • Medium bowl
  • Large bowl
  • Whisk
  • Tongs

Method
 

Preparation
  1. Cook the rice noodles according to the package instructions, about 5-7 minutes, until tender yet firm. Drain and rinse under cold water to stop cooking.
  2. In a medium bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and water until smooth and creamy.
  3. Chop half a cucumber, shred purple cabbage, julienne the carrot, dice the red bell pepper, and chop cilantro and mint into uniform pieces.
  4. In a large bowl, combine cooled noodles with chopped vegetables and toss gently.
  5. Drizzle the peanut dressing over the salad and toss until evenly coated.
  6. Serve immediately or chill for 10-15 minutes before serving to let flavors meld.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 40gProtein: 12gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 8gSodium: 600mgPotassium: 350mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 1.5mg

Notes

For best texture, serve immediately and keep dressing separate until serving to maintain crunch of vegetables.

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