Print

Easy Spring Roll Salad with Creamy Peanut Sauce

Close-up of a vibrant spring roll salad featuring rice noodles, shredded carrots, cucumber, red pepper, and a generous drizzle of peanut sauce topped with crushed peanuts.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this deconstructed spring roll recipe when you want the fresh flavors of summer rolls without the rolling work. This healthy lunch bowl is packed with crisp vegetables and tender noodles, all topped with a rich, creamy peanut dressing.

Ingredients

Scale
  • 1/2 cup creamy peanut butter
  • 1/4 cup warm water
  • 3 tablespoons soy sauce or tamari for gluten free
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 tablespoon sesame oil
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 8 ounces vermicelli rice noodles, cooked and cooled
  • 3 cups mixed lettuce leaves, torn
  • 1 large carrot, julienned
  • 1 medium cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1/2 cup shredded red cabbage
  • 1/2 cup chopped peanuts, for garnish
  • Optional: 1 cup cooked shrimp or cubed firm tofu

Instructions

  1. Prepare the creamy peanut dressing: In a medium bowl, whisk together the peanut butter, warm water, soy sauce, rice vinegar, honey, sesame oil, ginger, and garlic until smooth. Add more water, one teaspoon at a time, if the dressing is too thick. Stir in the cilantro and mint. Set aside.
  2. Cook the rice noodles according to package directions. Drain well and rinse with cold water to stop the cooking process. Set aside.
  3. Assemble the salad bowls: In a large bowl, combine the cooked vermicelli noodles, mixed lettuce, carrot, cucumber, red bell pepper, and red cabbage. If using, add the cooked shrimp or tofu now.
  4. Toss the salad gently to distribute the vegetables evenly.
  5. Divide the salad mixture among serving bowls.
  6. Drizzle a generous amount of the creamy peanut dressing over each bowl.
  7. Sprinkle with chopped peanuts before serving.

Notes

  • For a gluten free asian salad, make sure you use tamari instead of soy sauce.
  • You can prepare the vegetables and the dressing up to one day ahead for quick dinner assembly.
  • To make this a vibrant veggie bowl, add sliced avocado or bean sprouts.

Nutrition

Find it online: https://daisyrecipe.com/spring-roll-salad-creamy-peanut-dressing-recipe/