Description
If you love the flavors of Vietnamese summer rolls, this spring roll salad is spot on! All the fresh flavors of summer rolls — noodles, crisp veggies, fresh herbs, and a delicious peanut sauce — all come together in a simple, easy to make salad. No rolling needed! 🙂
Ingredients
For the peanut dressing
- 1/2 cup creamy peanut butter
- 1 tbsp hoisin sauce (or brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4–1/2 cup water (start with 1/4 cup and add to desired consistency)
For the salad
- 4 oz. thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced (or cole slaw mix)
- 1 cup carrot, grated or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup peanuts, chopped (optional)
Instructions
1. Cook the noodles: Cook the noodles according to package directions. Check for doneness halfway through cooking time and adjust as needed. Drain and rinse to stop the cooking. Let cool and dry completely. Snip into shorter strands with kitchen scissors if desired.
2. Make the dressing: While the noodles cook, whisk all dressing ingredients in a small bowl until very smooth. Start with 1/4 cup water and add more to reach a thin, pourable consistency.
3. Finish: Add cooled noodles to a large serving bowl with all the veggies and herbs. Toss with the dressing until well combined. Garnish with chopped peanuts if using.
Notes
This salad is best served fresh, but leftovers can be stored in the fridge for up to 1 day.
Use kitchen scissors to cut noodles into shorter strands for easier eating.
You can prep the veggies and dressing ahead of time and assemble right before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: lunch, Main Course, Salad
- Method: No-Cook
- Cuisine: asian, vietnamese
Nutrition
- Serving Size: 1 serving