Description
This refreshing Spring Roll Salad Recipe captures all the flavors of traditional spring rolls in a light and vibrant salad. Crisp vegetables, fragrant herbs, and a zesty dressing make this dish a perfect addition to any meal.
Ingredients
Scale
Salad:
- 2 cups shredded Napa cabbage
- 1 cup shredded carrots
- 1 cup cooked rice noodles
- 1 red bell pepper, thinly sliced
- 1 cup cucumber, julienned
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup chopped green onions
- 1/4 cup chopped roasted peanuts (optional)
- 1 tablespoon sesame seeds (optional)
For the dressing:
- 3 tablespoons soy sauce
- 2 tablespoons lime juice
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon sesame oil
- 1 clove garlic, minced
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon chili flakes (optional)
Instructions
- In a large bowl, combine the shredded cabbage, carrots, rice noodles, bell pepper, cucumber, mint, cilantro, and green onions.
- Pour the dressing over the salad and toss to coat evenly.
- Top with chopped peanuts and sesame seeds if using.
- Serve immediately or refrigerate for up to 2 hours before serving.
In a small bowl or jar, whisk together all dressing ingredients until smooth and well combined.
Notes
- For added protein, top with grilled shrimp, tofu, or sliced chicken.
- Use spiralized vegetables instead of noodles for a low-carb option.
- This salad is best served chilled.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 6g
- Sodium: 520mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 0mg
