Spring Roll Salad with Peanut Dressing

Are you ready to indulge in a vibrant explosion of flavors and textures? The Crunchy Spring Roll Salad with Creamy Peanut Dressing is not just a dish; it's a celebration of fresh ingredients that come together to create a delightful meal. This salad embodies the essence of spring with its colorful array of vegetables, paired with a rich and creamy dressing that elevates the entire experience. It’s a dish that’s as visually appealing as it is delicious, making it perfect for a light lunch, a refreshing side at dinner, or even a potluck favorite.

Dive into the vibrant world of flavors with a Crunchy Spring Roll Salad drizzled in a creamy peanut dressing. This refreshing dish brings together an array of colorful vegetables, such as green cabbage, carrots, and cucumbers, all complemented by a luscious peanut sauce that is both nutty and tangy. Perfect for a light lunch or a potluck favorite, this salad is not just delicious but also packed with nutritional benefits, catering to various dietary preferences. Enjoy a bowl of freshness and feel great about what you're eating!

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Ingredients

For the Salad:

1 cup rice vermicelli noodles

1 cup shredded green cabbage

1 cup shredded carrots

1 cup diced cucumber

1 cup bean sprouts

1 cup red bell pepper, thinly sliced

1/2 cup fresh cilantro, chopped

1/2 cup fresh mint, chopped

1/2 cup green onions, sliced

1/4 cup roasted peanuts, roughly chopped (for garnish)

For the Peanut Dressing:

1/4 cup natural peanut butter

2 tablespoons soy sauce

1 tablespoon lime juice (freshly squeezed)

1 tablespoon honey or maple syrup (for a vegan option)

1 teaspoon sesame oil

1-2 teaspoons sriracha or chili sauce (adjust to taste)

Warm water (to thin the dressing, as needed)

Instructions

Cook the Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions, typically around 3-5 minutes. Once cooked, drain and rinse under cold water to stop the cooking process. Set aside.

Prepare the Salad Base: In a large mixing bowl, combine the shredded cabbage, shredded carrots, diced cucumber, bean sprouts, red bell pepper, cilantro, mint, and green onions. Toss to mix all the ingredients thoroughly.

Make the Peanut Dressing: In a small bowl, whisk together the peanut butter, soy sauce, lime juice, honey (or maple syrup), sesame oil, and sriracha. Gradually add warm water, one tablespoon at a time, until the dressing reaches your desired consistency. It should be creamy yet pourable.

Combine the Ingredients: Add the cooked vermicelli noodles to the salad base. Pour the peanut dressing over the salad and toss gently to combine, ensuring everything is evenly coated with the dressing.

Serve: Divide the salad among serving bowls or plates. Garnish generously with chopped roasted peanuts for an extra crunch.

Enjoy: Serve immediately with a lime wedge on the side for an additional zest!

Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings