Spring Roll Salad (Edit recipe)

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My healthy Spring Roll Salad has all of the flavors and textures of fresh spring rolls, deconstructed in salad form! It's full of colorful, crunchy veggies and complete with a delicious peanut dressing that you'll want to drink with a spoon. This salad is vegan, gluten-free, and sure to be loved by everyone!

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PREP TIME

20 minutes

COOK TIME

10 minutes

INGREDIENTS

19

Serves: 8

Ingredients

Spring Roll Salad

8 oz Rice Noodles
3 cups Red Cabbage, shredded
3 cups Lettuce, Romaine, about 1 head, shredded
3 cups Edamame (Soybeans), shelled
1 whole English Cucumber, julienned
2 whole Carrots, julienned
1 cup Basil, Fresh, chopped
0.5 bunch Green Onion (Scallion), finely chopped
2 Tbsp Sesame Seeds, for garnish

Peanut Dressing

1 cup Creamy Peanut Butter, natural
0.5 cup Rice Vinegar
0.25 cup Soy Sauce, can use low sodium or substitute with coconut aminos
0.25 cup Pure Maple Syrup
2 Tbsp Sesame Oil
4 cloves Garlic, minced
2 Tbsp Ginger Root, about a 2-inch piece, grated
1.5 Tbsp Sriracha, more or less to taste

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Cook rice noodles according to package instructions. Rinse with cold water and drain. Set aside.
Chop all of the veggies and add them to a large bowl. Add in prepared rice noodles. Toss to combine and set aside.
In a medium bowl, whisk together all ingredients for the dressing until smooth. Add a splash of water to thin as necessary. Adjust sriracha to taste, depending on how spicy you want it.
Serve salad with dressing and a sprinkle of sesame seeds. You can toss the dressing into the entire salad if desired, but if there's going to be leftovers, keep the dressing separate so the salad stays fresher in the fridge. Enjoy!

Notes

Storage: Store salad and dressing separately in airtight containers in the fridge for up to 5 days. This recipe makes a big batch of salad, so feel free to half the recipe or scale as needed. Nut-free: Substitute peanut butter with SunButter or tahini for a nut-free option.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	376
Fat:	22 g
Carbohydrates:	31 g
Protein:	16 g
Cholesterol:	0 g
Sodium:	616 mg
Fiber:	8 g
Sugars:	12 g
Sugar Alcohol:	0 g
Calculated per serving.