Description
A vibrant, fresh, and crunchy spring roll salad tossed with creamy peanut dressing. Packed with noodles, colorful veggies, herbs, and peanuts, it’s your favorite spring roll flavors in a fuss-free bowl.
Ingredients
Scale
- 6 ounces rice noodles
- 2 medium carrots, julienned
- 1 large cucumber, cut into matchsticks
- 1 cup purple cabbage, thinly sliced
- 2 cups romaine lettuce, shredded
- ½ cup fresh mint leaves
- ½ cup fresh cilantro, roughly chopped
- 2 green onions, thinly sliced
- ½ cup roasted peanuts, chopped
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 3 tablespoons creamy peanut butter
- 1 tablespoon honey or maple syrup
- 1 tablespoon rice vinegar
- 1 garlic clove, minced
- 2–3 tablespoons water
Instructions
- Boil water and cook rice noodles according to package instructions. Drain, rinse with cold water, and chill.
- Prep vegetables: julienne carrots and cucumber, slice cabbage and lettuce, and chop herbs and green onions.
- Layer lettuce, noodles, vegetables, herbs, and green onions in a large bowl.
- In a separate bowl, whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, garlic, and water until smooth.
- Pour dressing over salad just before serving and toss to coat.
- Top with chopped roasted peanuts and serve chilled or at room temperature.
Notes
- Rinse noodles in cold water to prevent sticking.
- Keep veggies and noodles separate if prepping ahead.
- Use maple syrup for a vegan version.