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Spring Roll Salad with Peanut Dressing

Delicious Spring Roll Salad with Peanut Dressing for Freshness

Enjoy a vibrant Spring Roll Salad with Peanut Dressing, bringing a satisfying crunch and packed with wholesome ingredients.
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Course: Salads
Cuisine: Asian
Keyword: Fresh Salad, healthy, Peanut Dressing, quick recipe, Spring Roll Salad, Vegetarian
Prep Time: 15 minutes
Cook Time: 5 minutes
Cooling Time: 10 minutes
Total Time: 30 minutes
Servings: 4 servings
Calories: 250kcal

Equipment

  • Large pot
  • colander
  • large mixing bowl
  • small bowl
  • Whisk
  • Tongs or wooden spoons

Ingredients

For the Salad

  • 1 cup Rice noodles Cook according to package instructions.
  • 1 cup Shredded lettuce Use romaine or butter lettuce.
  • 1 cup Shredded carrots
  • ½ cup Julienned cucumber
  • ¼ cup Chopped cilantro Substitute with parsley if desired.
  • ¼ cup Chopped mint leaves Essential for authentic flavor.
  • ¼ cup Chopped peanuts Add more if desired.
  • ¼ cup Thinly sliced red bell pepper
  • ¼ cup Sliced green onions

For the Dressing

  • ¼ cup Hoisin sauce
  • 2 tablespoons Peanut butter Use creamy or crunchy.
  • 2 tablespoons Soy sauce Use low-sodium if preferred.
  • 1 tablespoon Rice vinegar Can swap with apple cider vinegar.
  • 1 tablespoon Lime juice Freshly squeezed.
  • 1 tablespoon Sesame oil
  • 1 teaspoon Sugar Adjust to taste.
  • 1 clove Minced garlic Fresh is best.
  • 1 teaspoon Grated ginger Fresh or ground ginger can be used.
  • ½ teaspoon Chili flakes Adjust according to spice tolerance.

Instructions

Steps

  • Cook the rice noodles in a large pot of boiling water according to package instructions until tender, about 3 to 5 minutes. Drain and rinse under cold water.
  • In a large mixing bowl, combine the shredded lettuce, carrots, cucumber, cilantro, mint, peanuts, red bell pepper, and green onions. Toss gently to combine.
  • In a separate bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, garlic, ginger, and chili flakes until smooth.
  • Taste the dressing and adjust seasonings if necessary by adding more lime juice, soy sauce, or chili flakes.
  • Pour the peanut dressing over the salad and toss well with tongs or wooden spoons until evenly coated.
  • Add the cooled rice noodles to the salad and mix gently to combine everything evenly.
  • Serve immediately, garnished with additional chopped peanuts, cilantro, and mint if desired.

Notes

Store leftovers in an airtight container for up to 3 days, keeping salad and dressing separate until serving.

Nutrition

Serving: 1serving | Calories: 250kcal | Carbohydrates: 30g | Protein: 8g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Sodium: 600mg | Potassium: 400mg | Fiber: 4g | Sugar: 5g | Vitamin A: 500IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 2mg