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Spring Roll Salad

A fresh and vibrant salad that mimics the flavors of spring rolls, loaded with veggies, rice noodles, and a creamy peanut sauce.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Healthy
Calories: 400
Ingredients Method Notes

Ingredients
  

Fresh Vegetables and Noodles
  • 2 cups chopped romaine lettuce
  • 1 cup chopped cucumber
  • 1 chopped bell pepper
  • 1 cup chopped cabbage
  • 1/2 cup chopped carrots
  • 1/4 cup basil
  • 2 cups cooked rice noodles
Peanut Sauce Ingredients
  • 1/2 cup peanut butter Use natural, no added sugar for a heart-healthy option.
  • 1 tbsp maple syrup Can use sugar-free alternative for a diabetic-friendly option.
  • 1 tsp apple cider vinegar
  • 1 tbsp coconut aminos or soy sauce Use gluten-free tamari if necessary.
  • 1/4 cup water Add more as needed for thinning.

Method
 

Preparation
  1. Chop all your vegetables and herbs.
  2. Cook the rice noodles according to package instructions and allow them to cool completely.
  3. In a food processor or blender, mix together the peanut sauce ingredients until smooth.
Assembly
  1. In a large mixing bowl, combine all the chopped veggies and cooked rice noodles.
  2. Pour the peanut sauce over the salad or serve it on the side to be added as desired.

Notes

For extra crunch and protein, top the salad with toasted peanuts or roasted chickpeas. This salad stays fresh when stored properly, with the dressing added only before serving.