Description
Born out of a sticky rice paper mishap, this salad takes everything you love about spring rolls—crisp veggies, rice noodles, zesty herbs, and that dreamy peanut sauce—and tosses them together into a no-fuss, color-packed bowl of joy. Perfect for warm days, quick lunches, or your “what’s-for-dinner” panic moment, it’s a crave-worthy meal that comes together in under 20 minutes.
Ingredients
For the Salad:
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4 oz thin rice noodles (vermicelli or maifun)
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½ cucumber, julienned
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1 cup shredded purple cabbage
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1 cup matchstick carrots
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1 red bell pepper, thinly sliced
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¼ cup chopped peanuts
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¼ cup chopped fresh cilantro
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2 green onions, sliced
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Sesame seeds, for garnish
For the Peanut Sauce:
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½ cup natural peanut butter (runny)
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3 tbsp coconut aminos
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1 tbsp soy sauce
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1 tbsp rice vinegar
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2 tbsp hot water
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1 tbsp sriracha (optional)
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1 tsp garlic powder
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½ tsp ground ginger
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1 tbsp toasted sesame oil
Instructions
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Cook Noodles: Boil noodles for 3–5 minutes until tender. Rinse under cold water and drain well. Toss with a bit of sesame oil to prevent clumping.
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Prep Veggies: Slice, shred, and chop all salad ingredients. Combine with noodles in a large bowl.
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Make Sauce: Whisk all sauce ingredients, adding hot water last to smooth and thin it out.
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Toss Together: Pour sauce over the salad and gently mix to coat. Garnish with peanuts, sesame seeds, and more cilantro.
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Serve: Enjoy immediately or store components separately for meal prep!
Notes
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For meal prep, store salad undressed and mix just before serving.
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Add protein like tofu, shrimp, or grilled chicken for a full meal.
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Make the peanut sauce in bulk—it keeps for a week and works on everything!
Nutrition
- Calories: 310 per serving
- Sugar: 6g
- Fat: 18g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 9g