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Spring Roll Salad with Peanut Sauce

A vibrant and fresh salad featuring crunchy vegetables paired with a creamy peanut sauce, perfect for a light lunch or dinner.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Lunch, Salad
Cuisine: Asian, Vegan
Calories: 325
Ingredients Method Notes

Ingredients
  

For the Peanut Sauce
  • 1/2 cup creamy peanut butter Smooth and nutty, forms the base of the sauce.
  • 1 tbsp hoisin sauce Adds a sweet and savory depth; substitute with brown sugar if unavailable.
  • 2 tbsp lime juice Bright, tangy flavor that complements the sauce.
  • 1 tbsp soy sauce Adds umami kick to enhance overall taste.
  • 1/4-1/2 cup water Adjust for desired dressing consistency.
For the Salad
  • 4 oz thin rice noodles Soft and delicate; provide a filling base for the salad.
  • 2 cups cucumber, thinly sliced Add juiciness and freshness.
  • 2 cups purple cabbage, thinly sliced Adds vibrant color and crispy texture.
  • 1 cup carrot, grated or thinly sliced Brings sweetness and nutrition.
  • 1 each red bell pepper, thinly sliced Enhances visual appeal with sweetness and color.
  • 1/2 cup cilantro, chopped Adds freshness.
  • 1/4 cup fresh mint, chopped Offers a refreshing contrast.
  • 1/2 cup peanuts, chopped (optional) For extra crunch and nuttiness.

Method
 

Cooking the Noodles
  1. Cook the thin rice noodles according to the package instructions, testing them for doneness halfway through. Drain and rinse under cold water, then cool completely.
  2. Snip the noodles into shorter strands for easier serving and eating.
Making the Dressing
  1. In a small bowl, combine peanut butter, hoisin sauce, lime juice, and soy sauce and whisk until smooth.
  2. Gradually add water, starting with 1/4 cup, mixing until the desired pourable thickness is reached.
Assembling the Salad
  1. In a large serving bowl, combine the cooled rice noodles with the prepared vegetables and fresh herbs.
  2. Gently toss using tongs to coat the noodles with the mixture.
  3. Drizzle the creamy peanut dressing over the salad and top with chopped peanuts if desired.

Notes

Feel free to customize the salad with seasonal vegetables. Allow the salad to sit before serving for flavors to meld. For added spice, include chili paste or minced garlic in the dressing. Store leftovers in the fridge for 2-3 days, but enjoy fresh for the best texture.