This colorful salad brings together all the fresh flavors of spring rolls but in a bowl! Crispy veggies, tasty herbs, and crunchy peanuts come together with a creamy peanut dressing.
I love how quick and easy it is to whip up! Just toss everything together and drizzle that yummy dressing on top. Perfect for a light lunch or a fun dinner! 🥗
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles add a great texture. If you can’t find them, you can substitute with rice or glass noodles, or even soba noodles for a different texture.
Cabbage: I love using both green and purple cabbage for color and crunch! If you want to switch things up, use shredded romaine lettuce or kale for a different flavor and texture.
Peanut Butter: Creamy peanut butter gives the dressing its smoothness. If you’re allergic to nuts, try using sunflower seed butter or tahini as alternatives. They provide a similar creamy texture!
Fresh Herbs: Fresh cilantro and basil make this salad pop! If you’re not a fan of these herbs, feel free to swap in parsley or mint for a different taste.
How Do I Make Sure My Peanut Dressing is Perfectly Creamy?
Getting the right consistency for your peanut dressing is crucial. Here’s how to do it:
- Start by whisking the peanut butter with the soy sauce, lime juice, and other ingredients in a bowl.
- To achieve that creamy texture, slowly add warm water a tablespoon at a time. This helps thin it out without losing flavor.
- Don’t forget to taste and adjust! Add more lime for tang, honey for sweetness, or extra soy sauce for saltiness until it’s just right!
With these tips and substitutes, you can customize this salad to your taste and enjoy a refreshing meal anytime!
Easy Spring Roll Salad with Peanut Dressing
Ingredients You’ll Need:
For the Salad:
- 6 oz rice vermicelli noodles
- 1 cup shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup julienned carrots
- 1/2 cup chopped cilantro
- 1/4 cup chopped green onions
- 1/2 cup chopped basil leaves
- 1-2 red chili peppers, thinly sliced (optional for heat)
- 1/2 cup chopped peanuts (for garnish)
For the Peanut Dressing:
- 1/3 cup creamy peanut butter
- 3 tablespoons soy sauce (use gluten-free tamari for gluten-free)
- 2 tablespoons lime juice (freshly squeezed)
- 1-2 tablespoons honey or maple syrup
- 1 tablespoon rice vinegar
- 1-2 teaspoons grated fresh ginger
- 1 garlic clove, minced
- 2-4 tablespoons warm water (to thin dressing to desired consistency)
- Optional: a dash of sriracha or chili sauce for heat
How Much Time Will You Need?
This delicious salad takes about 15 minutes to prepare, plus a little time for soaking the noodles. It’s a quick and easy dish perfect for weeknight dinners or meal prep!
Step-by-Step Instructions:
1. Prepare the Rice Noodles:
Start by cooking the rice vermicelli noodles according to the package instructions. Usually, this means soaking them in hot water for about 5 minutes. Once they’re soft, drain them well and rinse them under cold water to stop the cooking process. Set the noodles aside.
2. Prep the Vegetables and Herbs:
While the noodles soak, grab a cutting board and finely shred the green and purple cabbage. Julienne the carrots and chop the cilantro, green onions, and basil leaves. If you like some heat, thinly slice the red chili peppers.
3. Make the Peanut Dressing:
In a mixing bowl, combine the creamy peanut butter, soy sauce, freshly squeezed lime juice, honey (or maple syrup), rice vinegar, grated ginger, and minced garlic. Whisk everything together until it’s smooth. Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency. If you prefer it a bit spicier, feel free to add a dash of sriracha or your favorite chili sauce!
4. Combine the Salad:
In a large mixing bowl, bring together the cooked rice noodles, shredded cabbages, carrots, herbs, and chili slices. Toss everything gently to combine them well.
5. Add the Dressing:
Pour the peanut dressing over the salad and toss everything together so that the noodles and veggies are well-coated with that tasty dressing.
6. Plate and Garnish:
Transfer your colorful salad to a serving bowl or plate. For a delicious crunch, sprinkle the chopped peanuts on top.
7. Serve Immediately:
This salad is best enjoyed fresh! Serve it right away, or chill it briefly in the refrigerator before serving if you prefer it cold. Enjoy your vibrant and refreshing Easy Spring Roll Salad!
This dish is quick, delicious, and full of flavor—perfect for a light meal or as a delightful side dish!
FAQ for Easy Spring Roll Salad with Peanut Dressing
Can I Use Different Types of Noodles?
Absolutely! While rice vermicelli noodles are traditional for spring rolls, you can use rice noodles, glass noodles, or even soba noodles as a substitute. Just be mindful of the cooking instructions for each type.
How Can I Store Leftovers?
To store leftovers, place the salad in an airtight container and refrigerate it for up to 2 days. The noodles may absorb some dressing, so feel free to have extra dressing on hand to drizzle before serving!
Can I Make the Dressing Ahead of Time?
Yes, you can make the peanut dressing in advance! Store it in an airtight container in the fridge for up to a week. Just give it a good stir or whisk to re-emulsify before using, and you can add a splash of water if it thickens up.
How Can I Make This Salad Vegan?
This salad is easily made vegan by using maple syrup in place of honey. Additionally, ensure your soy sauce is marked as vegan, as some brands may contain fish sauce.
