Description
A fresh and colorful Spring Roll Salad made with rice noodles, crisp vegetables, herbs, and a savory sesame-lime dressing for a light and satisfying meal.
Ingredients
- 6 oz rice noodles
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 3 green onions, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup roasted peanuts, roughly chopped
- 3 tbsp soy sauce
- 2 tbsp rice vinegar
- 1 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp lime juice
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking process and prevent sticking.
- Place the cooked noodles in a large bowl. Add the shredded cabbage, carrots, red bell pepper, cucumber, green onions, cilantro, and mint.
- In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, lime juice, grated ginger, and minced garlic until smooth and well combined.
- Pour the dressing over the salad and toss thoroughly until the noodles and vegetables are evenly coated.
- Sprinkle the chopped roasted peanuts over the top just before serving and enjoy cold.
Notes
- Use gluten-free tamari instead of soy sauce to make this recipe gluten free.
- Add grilled chicken, shrimp, or tofu for extra protein.
- For more crunch, include purple cabbage or bean sprouts.
- Add sliced avocado for a creamy texture.
- Mix in chili garlic sauce or red pepper flakes for heat.
- Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Keep the peanuts separate until serving so they stay crunchy.
- Refresh leftovers with a splash of lime juice or soy sauce before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 8g
- Sodium: 700mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 4g
- Protein: 7g
- Cholesterol: 0mg
