Spring Roll Salad with Peanut Sauce Recipe
Introduction
This Spring Roll Salad with Peanut Sauce is a fresh and vibrant dish that’s perfect for warm days or whenever you crave something light and flavorful. With crisp vegetables, tender rice noodles, and a creamy peanut dressing, it’s an easy delight to prepare and enjoy.
Ingredients
- 1 cup rice noodles
- 1 cup shredded carrots
- 1 cup cucumbers, julienned
- 1 cup red bell pepper, sliced
- 1 cup green onions, chopped
- 1 cup cilantro, chopped
- 1/2 cup peanuts, crushed
- For the peanut sauce: (see note below)*
Instructions
- Step 1: Cook the rice noodles according to package instructions. Drain them well and let them cool to room temperature.
- Step 2: In a large bowl, combine the cooled rice noodles, shredded carrots, julienned cucumbers, sliced red bell pepper, chopped green onions, and chopped cilantro.
- Step 3: In a separate bowl, whisk together your prepared peanut sauce until smooth. (See Tips & Variations for a simple peanut sauce recipe.)
- Step 4: Pour the peanut sauce over the salad mixture and toss gently to coat everything evenly.
- Step 5: Sprinkle the crushed peanuts on top before serving for a satisfying crunch.
Tips & Variations
- Make a quick peanut sauce by combining 3 tablespoons peanut butter, 1 tablespoon soy sauce, 1 tablespoon lime juice, 1 teaspoon honey, and a little water to thin as needed.
- For extra protein, add cooked shrimp or grilled chicken.
- Swap cilantro for fresh mint or basil to change the flavor profile.
- Use salted peanuts for more flavor, or toast them lightly to enhance crunch and aroma.
Storage
Store the salad and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Combine just before serving to keep the noodles and veggies crisp. Reheating is not recommended as this salad is best enjoyed fresh and cool.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use other noodles instead of rice noodles?
Yes, thin rice vermicelli or even glass noodles work well. Avoid thick noodles as they can overwhelm the lightness of the salad.
Is this salad suitable for vegans?
Absolutely! Just ensure your peanut sauce ingredients do not include honey or other animal products, and it will be a delicious vegan option.
Print
Spring Roll Salad with Peanut Sauce Recipe
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
This Spring Roll Salad with Peanut Sauce is a refreshing and vibrant dish featuring tender rice noodles and crisp vegetables tossed in a flavorful homemade peanut sauce. Perfect for a light lunch or as a side dish, it combines fresh textures and savory notes for an easy, no-cook meal.
Ingredients
Salad Ingredients
- 1 cup rice noodles
- 1 cup shredded carrots
- 1 cup cucumbers, julienned
- 1 cup red bell pepper, sliced
- 1 cup green onions, chopped
- 1 cup cilantro, chopped
- 1/2 cup peanuts, crushed
Peanut Sauce Ingredients
- 1/4 cup peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon lime juice
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1 clove garlic, minced
- Water to thin sauce as needed
Instructions
- Cook Rice Noodles: Prepare the rice noodles according to the package instructions, typically by soaking or boiling briefly, then drain and rinse under cold water to cool and prevent sticking.
- Mix Vegetables and Noodles: In a large bowl, combine the cooked rice noodles with shredded carrots, julienned cucumbers, sliced red bell pepper, chopped green onions, and chopped cilantro. Toss gently to mix evenly.
- Prepare Peanut Sauce: In a separate bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic until smooth. Add water gradually to achieve a pourable consistency.
- Toss Salad with Sauce: Pour the peanut sauce over the noodle and vegetable mixture, then toss thoroughly to coat all ingredients evenly with the sauce.
- Garnish and Serve: Sprinkle the crushed peanuts on top of the salad as a crunchy garnish and serve immediately for the freshest taste.
Notes
- Use thin rice noodles for best texture.
- Adjust the peanut sauce consistency with water to your liking.
- Add protein such as cooked shrimp or tofu for a more filling meal.
- This salad is best served fresh to maintain crunchiness of vegetables.
- Store leftover salad and peanut sauce separately in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Keywords: spring roll salad, peanut sauce, rice noodles, fresh salad, vegetarian, Asian salad
