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Spring Roll Salad with Peanut Sauce

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A fresh and vibrant spring roll salad featuring rice noodles, crisp vegetables, fresh herbs, and a creamy peanut sauce for a flavorful and satisfying meal.

Ingredients

  • 6 oz rice noodles
  • 1 cup carrots, julienned
  • 1 cup cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup purple cabbage, shredded
  • 1/4 cup green onions, sliced
  • 1/4 cup fresh cilantro, chopped
  • 1/4 cup fresh mint leaves
  • 1/4 cup crushed peanuts
  • Optional protein:
  • 1 cup cooked shrimp, grilled chicken, or tofu
  • For the peanut sauce:
  • 1/3 cup peanut butter
  • 2 tablespoons soy sauce (or tamari)
  • 2 tablespoons lime juice
  • 1 tablespoon honey or maple syrup
  • 1 clove garlic, minced
  • 1 teaspoon fresh ginger, grated
  • 2–4 tablespoons warm water (to thin)

Instructions

  1. Cook the rice noodles according to package instructions, then drain and rinse under cold water.
  2. Prepare all vegetables by slicing and shredding them into thin, even pieces.
  3. In a bowl, whisk together peanut butter, soy sauce, lime juice, honey or maple syrup, garlic, and ginger.
  4. Add warm water gradually to the sauce until it reaches a smooth, pourable consistency.
  5. Place noodles in a large bowl and add carrots, cucumber, bell pepper, cabbage, green onions, herbs, and optional protein.
  6. Pour the peanut sauce over the salad.
  7. Toss gently until everything is evenly coated.
  8. Top with crushed peanuts and serve immediately.

Notes

  • Rinse noodles with cold water to prevent sticking.
  • Keep sauce separate if storing to maintain freshness.
  • Use almond butter instead of peanut butter for variation.
  • Add mango slices for a sweet twist.
  • Include chili sauce or flakes for heat.
  • Use tamari to make it gluten-free.
  • Store in the refrigerator for up to 2 days.
  • Add a splash of lime juice or water before serving leftovers.

Nutrition

Find it online: https://cookedbymaya.com/spring-roll-salad-with-peanut-sauce/