Description
Spring Roll Salad with Peanut Dressing is a refreshing and vibrant dish that bursts with flavor and texture. This salad combines crunchy vegetables, aromatic herbs, and soft rice noodles wrapped in delicate rice paper, all drizzled with a creamy peanut dressing that ties it all together. Perfect for lunch, picnics, or a light dinner, this recipe takes just 30 minutes to prepare, making it an ideal choice for busy weeknights. Enjoy its versatility by adding your favorite proteins like shrimp or chicken, or serve it as a delightful side dish at gatherings.
Ingredients
Scale
- 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
- Cook the rice noodles according to package instructions. Drain and rinse under cold water.
- In a large bowl, combine shredded lettuce, carrots, cucumber, cilantro, mint, peanuts, bell pepper, and green onions. Toss gently.
- In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, garlic, ginger, and chili flakes until smooth.
- Pour the dressing over the salad mixture and toss to coat evenly. Add in cooled noodles and mix until well incorporated.
- Serve immediately with extra peanuts or fresh herbs on top if desired.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 360
- Sugar: 8g
- Sodium: 490mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 0mg