Description
Vietnamese-inspired spring roll salad with peanut dressing delivers a refreshing explosion of flavors and textures. Crisp vegetables, herbs, and tender protein dance together, creating a light yet satisfying meal you’ll crave again and again.
Ingredients
Scale
Protein and Noodles:
- 1 cup rice vermicelli noodles
- 1/4 cup roasted peanuts, roughly chopped
Fresh Vegetables:
- 2 cups green cabbage, finely shredded
- 1 cup red cabbage, finely shredded
- 1 cup carrots, shredded
- 1 cucumber, julienned
- 1 red bell pepper, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
Peanut Dressing:
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon sesame oil
- 1 teaspoon lime juice
- Water (to thin as needed)
Instructions
- Prepare rice vermicelli noodles according to package instructions. Drain and rinse with cold water to halt cooking, then allow to cool completely.
- Create a vibrant base by combining shredded green and red cabbage, grated carrots, thinly sliced cucumber, julienned red bell pepper, chopped cilantro, and mint in a spacious mixing bowl.
- Incorporate cooled vermicelli noodles into the vegetable mixture, gently folding to distribute ingredients without fragmenting the delicate noodles.
- Craft the peanut dressing by whisking peanut butter, soy sauce, rice vinegar, honey, sesame oil, and lime juice until achieving a silky, uniform consistency. Adjust thickness with water if needed.
- Generously drizzle the creamy peanut dressing over the salad, carefully tossing to ensure each ingredient is evenly coated with the rich, nutty sauce.
- Enhance texture by sprinkling roasted peanuts on top for a satisfying crunch. For optimal flavor development, refrigerate for 30 minutes before serving. Recommend chilling the salad to meld the complex flavors together.
Notes
- Swap rice vermicelli for gluten-free rice noodles or zucchini noodles to accommodate gluten-sensitive diets without losing texture.
- Reduce peanut butter dressing calories by using powdered peanut butter or Greek yogurt as a lighter protein-rich alternative.
- Include protein options like grilled tofu, shredded chicken, or shrimp to transform this salad into a complete meal with balanced nutrition.
- Store leftover salad separately from dressing to maintain vegetable crispness and prevent soggy ingredients, keeping everything fresh for 2-3 days in sealed containers.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Lunch, Appetizer, Snacks
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 4
- Calories: 280
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 14 g
- Saturated Fat: 3 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 4 g
- Protein: 8 g
- Cholesterol: 0 mg