Go Back

Spring Roll Salad with Peanut Sauce

A refreshing and colorful salad with a medley of fresh vegetables tossed in a creamy peanut sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Peanut Dressing
  • 1/2 cup creamy peanut butter Adds a nutty richness.
  • 1 tbsp hoisin sauce Sweet and savory addition.
  • 2 tbsp lime juice Introduces zesty brightness.
  • 1 tbsp soy sauce Provides umami depth.
  • 1/4-1/2 cup water To achieve desired sauce consistency.
For the Salad
  • 4 oz thin rice noodles The base of the salad.
  • 2 cups cucumber, thinly sliced Adds crunch.
  • 2 cups purple cabbage, thinly sliced Adds color and crunch.
  • 1 cup carrot, grated or thinly sliced Brings sweetness and color.
  • 1 pc red bell pepper, thinly sliced Contributes to freshness.
  • 1/2 cup cilantro, chopped Enhances flavor.
  • 1/4 cup fresh mint, chopped Adds cooling flavor.
  • 1/2 cup peanuts, chopped (optional) Provides additional crunch.

Method
 

Cooking the Noodles
  1. Cook the rice noodles according to package instructions. Taste halfway through for doneness and drain. Rinse under cold water.
Making the Dressing
  1. In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, soy sauce, and a quarter cup of water until smooth. Adjust with more water as needed.
Finishing the Salad
  1. In a large bowl, combine the cooled rice noodles with cucumber, purple cabbage, carrot, red bell pepper, cilantro, and mint. Toss to mix.
  2. Drizzle dressing over salad and toss again to coat. Garnish with chopped peanuts if desired.

Notes

For best texture, ensure noodles are al dente. Dress salad just before serving. Substitute ingredients as desired for variety.