Spring Roll Salad with Peanut Dressing Recipe

Introduction

This Spring Roll Salad with Peanut Dressing is a fresh and vibrant dish perfect for a light lunch or dinner. Combining crisp vegetables, fragrant herbs, and tender rice noodles, it’s tossed in a creamy, flavorful peanut dressing that brings everything together beautifully. This dish is quick to prepare and sure to satisfy your craving for something healthy yet indulgent.

Ingredients

• 1 cup rice noodles
• 1 cup shredded lettuce
• 1 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup chopped peanuts
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced
• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes

Instructions

1. Step 1: Bring a pot of water to a boil and cook the rice noodles according to the package instructions.
2. Step 2: Once cooked, drain the noodles and rinse them with cold water to stop the cooking process. Set aside to cool and drain any excess water.
3. Step 3: In a large bowl, combine the shredded lettuce, shredded carrots, julienned cucumber, chopped cilantro, chopped mint leaves, chopped peanuts, thinly sliced red bell pepper, and sliced green onions. Toss gently to mix evenly.
4. Step 4: In a separate small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes until smooth and fully combined.
5. Step 5: Taste the dressing and adjust seasoning if needed, adding more lime juice, soy sauce, or chili flakes to your preference.
6. Step 6: Pour the dressing over the mixed salad ingredients and toss gently to coat everything evenly.
7. Step 7: Add the cooled rice noodles to the salad and toss again, ensuring the noodles are evenly incorporated with the vegetables and dressing.
8. Step 8: Serve immediately, garnishing with additional chopped peanuts, cilantro, and mint leaves if desired. Enjoy your Spring Roll Salad with Peanut Dressing!

Tips & Variations

• For added protein, toss in cooked shrimp, grilled chicken, or tofu.
• You can substitute the peanuts with cashews for a different texture and flavor.
• If you prefer a milder dressing, reduce or omit the chili flakes.
• Use fresh herbs like basil or Thai basil for an extra aromatic touch.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. To prevent the noodles and vegetables from becoming soggy, keep the dressing separate and toss just before serving. Reheat is not recommended, as this salad is best enjoyed fresh and cold.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad vegan?

Yes, this salad is naturally vegan as long as you use a hoisin sauce that doesn’t contain animal products. Double-check the label or look for vegan-certified versions.

What type of rice noodles should I use?

Use thin rice vermicelli noodles for a light and delicate texture. They cook quickly and blend well with the salad ingredients.

Spring Roll Salad with Peanut Dressing Recipe

---

★★★★★

4.4 from 263 reviews

• Author: Naomi
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

A fresh and vibrant Spring Roll Salad with Peanut Dressing, combining crisp vegetables, tender rice noodles, and a tangy, flavorful peanut sauce. Perfect for a light, healthy meal or appetizer, this dish is easy to prepare and bursting with Asian-inspired flavors.

---

Ingredients

Scale 1x2x3x

Salad

• 1 cup rice noodles
• 1 cup shredded lettuce
• 1 cup shredded carrots
• 1/2 cup cucumber, julienned
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup chopped peanuts
• 1/4 cup red bell pepper, thinly sliced
• 1/4 cup green onions, sliced

Peanut Dressing

• 1/4 cup hoisin sauce
• 2 tablespoons peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon lime juice
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 clove garlic, minced
• 1 teaspoon grated ginger
• 1/2 teaspoon chili flakes

---

Instructions

1. Cook rice noodles: Bring a pot of water to a boil and cook the rice noodles according to the package instructions. Usually, this takes about 3-5 minutes until tender.
2. Rinse and drain: Once cooked, drain the noodles and rinse them with cold water to stop the cooking process and remove excess starch. Set aside to cool and drain further.
3. Prepare salad base: In a large bowl, combine shredded lettuce, shredded carrots, julienned cucumber, chopped cilantro, chopped mint leaves, chopped peanuts, thinly sliced red bell pepper, and sliced green onions.
4. Mix vegetables and herbs: Toss the vegetables and herbs gently to mix everything evenly together.
5. Make peanut dressing: In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes until smooth and fully combined.
6. Adjust dressing seasoning: Taste the dressing and add more lime juice, soy sauce, or chili flakes if desired to balance the flavors.
7. Combine salad and dressing: Pour the dressing over the mixed salad ingredients and gently toss to coat everything evenly.
8. Add noodles and toss: Add the cooled rice noodles to the salad bowl and toss again, ensuring the noodles are well incorporated with the vegetables and dressing.
9. Serve: Serve the Spring Roll Salad immediately, garnishing with additional chopped peanuts, cilantro, and mint leaves if desired.
10. Enjoy: Relish this flavorful and refreshing Spring Roll Salad with Peanut Dressing fresh for best taste and texture.

Notes

• Use gluten-free soy sauce to make this recipe gluten-free.
• Adjust the chili flakes to your preferred spice level.
• For a vegan version, ensure the hoisin sauce contains no animal products.
• This salad is best served fresh but can be stored refrigerated for up to 1 day.
• To save time, purchase pre-shredded vegetables if available.

• Prep Time: 15 minutes
• Cook Time: 5 minutes
• Category: Salad
• Method: Stovetop
• Cuisine: Asian

Keywords: Spring Roll Salad, Peanut Dressing, Rice Noodles Salad, Asian Salad, Fresh Vegetable Salad, Peanut Sauce