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Refreshing Spring Roll Salad with Peanut Dressing – A Flavor-Packed Meal

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  • Author: James Carter
  • Total Time: 30 minutes
  • Yield: 4 servings 1x

Description

Deconstruct your favorite spring rolls into a vibrant, nutrient-packed salad! This recipe features fresh vegetables, lean protein, rice noodles, and a delightful peanut dressing. It’s an easy, no-roll way to enjoy spring roll flavors for a satisfying meal.

Ingredients

Scale
  • 1 cup cooked and shredded chicken (rotisserie chicken is a great shortcut) OR 1 cup baked or pan-fried firm tofu, diced
  • 8 ounces rice vermicelli noodles, cooked according to package directions and cooled
  • 1 cup shredded red cabbage
  • 1 cup shredded green cabbage
  • 1 large carrot, julienned or shredded
  • 1 red bell pepper, thinly sliced
  • 1 yellow bell pepper, thinly sliced
  • 1 cup cucumber, julienned
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/2 cup fresh cilantro leaves, roughly chopped
  • 1/4 cup chopped roasted peanuts, for garnish
  • Optional: Sriracha or chili garlic sauce, for serving
  • For the Peanut Dressing:
  • 1/4 cup smooth peanut butter (natural, unsweetened is best)
  • 2 tablespoons soy sauce or tamari (for gluten-free)
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup (for vegan)
  • 1 teaspoon grated fresh ginger
  • 1 clove garlic, minced
  • 1–2 tablespoons hot water, to thin
  • Optional: 1/2 teaspoon sriracha or a pinch of red pepper flakes for a bit of heat

Instructions

  1. 1. Prepare the Peanut Dressing: In a medium bowl, whisk together the peanut butter, soy sauce (or tamari), rice vinegar, honey (or maple syrup), grated ginger, and minced garlic. If the dressing is too thick, gradually whisk in hot water, one tablespoon at a time, until it reaches your desired drizzling consistency. Taste and adjust seasonings as needed. Set aside.
  2. 2. Assemble the Salad Base: In a large salad bowl, combine the cooked and cooled rice vermicelli noodles, shredded red cabbage, shredded green cabbage, julienned carrot, thinly sliced red bell pepper, thinly sliced yellow bell pepper, and julienned cucumber.
  3. 3. Add Protein and Herbs: Add the shredded chicken (or diced tofu) to the salad bowl. Scatter the chopped fresh mint and cilantro leaves over the vegetables and protein.
  4. 4. Dress and Toss: Pour about half of the prepared peanut dressing over the salad. Gently toss everything together until the ingredients are well coated.
  5. 5. Serve: Divide the salad among serving bowls. Drizzle with additional peanut dressing to your liking. Garnish generously with chopped roasted peanuts. Offer sriracha or chili garlic sauce on the side if desired.

Notes

Store any leftover salad in an airtight container in the refrigerator for up to 2-3 days. It’s advisable to store the dressing separately in a small container to prevent the salad from becoming too soggy. This salad is best served cold or at room temperature.

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Category: Salad
  • Method: Mixed
  • Cuisine: Asian-inspired

Nutrition

  • Serving Size: 1 serving
  • Calories: Estimated 450-550 calories per serving, depending on protein choice and dressing quantity
  • Sugar: 8-12g
  • Sodium: 600-900mg (can vary based on soy sauce)
  • Fat: 20-30g
  • Carbohydrates: 40-50g
  • Fiber: 5-8g
  • Protein: 25-35g

From my kitchen to yours. Wishing you a delicious moment :-)

Find it online: https://www.flavorsbybetty.com/refreshing-spring-roll-salad-with-peanut-dressing-a-flavor-packed-meal/