Spring Roll Salad
This Spring Roll Salad is a fresh, crunchy, and colorful noodle bowl inspired by Vietnamese spring rolls. Tossed with a spicy ginger dressing and topped with herbs and peanuts, it’s a vibrant, no-cook meal that’s perfect for warm days.
Ingredients
- 8 oz rice noodles
- 1½ cups shredded cabbage
- 1 small cucumber julienned
- 2 small carrots julienned
- 1 medium sweet pepper julienned
- ¼ cup chopped cilantro
- ¼ cup chopped mint
- ¼ cup roasted peanuts
- Extra cilantro & sesame seedsfor garnish
Instructions
- Make the dressing: Blend all dressing ingredients until smooth.
- Chill until ready to use.
- Cook noodles: Prepare rice noodles per package directions.
- Rinse with cold water and drain.
- Toss the salad: In a large bowl, combine noodles, cabbage, cucumber, carrot, pepper, cilantro, and mint.
- Dress & serve: Add dressing and toss to coat.
- Garnish with peanuts, more herbs, and sesame seeds. Serve immediately.
- See full steps with tips & photos → https://p4pd.org/spring-roll-salad/
Notes
- Adjust red pepper flakes to your heat preference.
- Add grilled tofu, shrimp, or chicken for extra protein.
- Store components separately if making ahead; toss just before serving.
- Great as a light lunch, side dish, or picnic salad.