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–+ servings
Spring Roll Salad with Peanut Sauce

Flavors of Spring: Fresh Spring Roll Salad with Peanut Sauce

A vibrant Spring Roll Salad with Peanut Sauce, bursting with fresh veggies and delicious flavors.
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Prep Time 10 minutes
Cook Time 5 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: Vietnamese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Dressing
  • 1/2 cup Creamy Peanut Butter Natural varieties are best.
  • 1/4 cup Hoisin Sauce Brown sugar works in a pinch.
  • 1 none Lime Juice Fresh squeezed.
  • 1 tablespoon Soy Sauce Opt for low-sodium if desired.
Salad
  • 4 oz Thin Rice Noodles Look for 'thin rice noodles'.
  • 1 medium Cucumber Thinly sliced.
  • 2 cups Purple Cabbage Chopped into thin strips.
  • 1 medium Carrot Grated or thinly sliced.
  • 1 medium Red Pepper Thinly sliced.
Garnish
  • 1/4 cup Cilantro & Mint Adjust to taste.
  • 1/4 cup Peanuts Chopped or whole.

Equipment

  • Pot
  • Mixing Bowl
  • whisk
  • knife
  • cutting board

Method
 

Cooking Noodles
  1. Boil water in a pot over high heat. Add the thin rice noodles and cook according to package instructions, about 3-5 minutes. Drain and rinse under cold water.
Making Dressing
  1. In a bowl, combine peanut butter, hoisin sauce, lime juice, soy sauce, and whisk in water until smooth.
Preparing Veggies
  1. Wash and chop vegetables: cucumber, red pepper, carrot, and purple cabbage into uniform sizes.
Assembling Salad
  1. In a bowl, combine the cooled noodles and vegetables. Drizzle with dressing and toss until coated.
Garnishing and Serving
  1. Sprinkle peanuts over the salad, serve in individual bowls, and enjoy.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 40gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 6gSodium: 700mgPotassium: 500mgFiber: 4gSugar: 6gVitamin A: 3000IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

For meal prep, store ingredients and dressing separately and combine just before serving.

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