Spring Roll Salad
A vibrant and healthy salad that combines all the delightful elements of traditional spring rolls, featuring crisp vegetables, a tangy dressing, and satisfying crunch.
Ingredients
Base Ingredients
- 200 grams Rice Noodles Can substitute with zucchini noodles for a low-carb version.
Vegetables
- 2 cups Red Cabbage, shredded Adds a beautiful pop of color and crunch.
- 1 cup Carrots, shredded Look for young, tender carrots for the best flavor.
- 1 large Cucumber, thinly sliced For a refreshing crunch.
Herbs and Nuts
- 1 cup Fresh Mint, chopped Infuses the salad with fragrant aroma.
- 1 cup Fresh Cilantro, chopped Infuses the salad with fragrant aroma.
- 1/2 cup Peanuts, chopped Can substitute with sunflower seeds if nut-free.
Dressing Ingredients
- 2 tablespoons Sesame Oil Adds a rich depth, but olive oil can work as an alternative.
- 2 tablespoons Lime Juice For a zesty flavor.
- 2 tablespoons Soy Sauce For a savory element.
Instructions
Preparation
- Prepare the Rice Noodles: Follow package instructions to soak the rice noodles in hot water until tender. Drain and set aside.
- Chop the Vegetables: In a large mixing bowl, combine the shredded cabbage, shredded carrots, and sliced cucumber.
- Add the Noodles: Toss the prepared rice noodles into the vegetables, mixing gently to ensure everything is well combined.
- Herb It Up: Add an abundance of fresh mint and cilantro, stirring them through for burst of flavor.
Dressing and Serving
- Make the Dressing: In a small bowl, whisk together sesame oil, lime juice, soy sauce, and chopped peanuts until well blended.
- Dress the Salad: Pour the dressing over the salad mixture and toss until everything is evenly coated.
- Serve it Up: Transfer to a beautiful serving dish and sprinkle extra peanuts on top for garnish.
Notes
For added protein, consider adding grilled chicken, shrimp, or tofu. Ensure to store in an airtight container in the fridge for up to 2 days.