Easy Spring Roll Salad with Peanut Sauce
This Easy Spring Roll Salad with Peanut Sauce is a refreshing and vibrant dish that combines fresh vegetables and rice noodles, all drizzled with a creamy peanut dressing.
Equipment
- small bowl
- large serving bowl
- Whisk
- Colander
Ingredients
Peanut Dressing
- 1/2 cup creamy peanut butter
- 1 tbsp hoisin sauce (or substitute with brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4-1/2 cup water (start with 1/4 cup and adjust for desired consistency)
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
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup peanuts, chopped (optional)
Instructions
Preparation
- Cook the rice noodles according to package instructions, then drain and rinse with cold water to cool. Cut the noodles into shorter pieces.
- In a small bowl, whisk together all dressing ingredients until smooth, adjusting water for desired consistency.
- In a large bowl, combine the cooled noodles with vegetables and herbs, then drizzle with dressing and top with peanuts.
Notes
For best results, check the noodles for doneness early to avoid mushiness. The undressed salad can be stored in the fridge for 3-4 days. Prepare the salad components in advance for convenience, keeping them separate from the dressing.