Spring Roll Salad Recipe
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If you love spring rolls, this spring roll salad is a fantastic way to enjoy all the flavors you love without the labor of making actual spring rolls. This is a wonderful summer salad that you can enjoy any time of year, and it’s super easy to make and take along with you wherever you need to go.
Need More Salad Ideas?
If you love salads the way I do, don’t miss out on these salad recipes. My Mediterranean Shrimp Salad is super tasty, as is this High-Protein Dense Bean Salad and this Italian Chopped Salad. If you need more choices, you can find all my salad recipes here.
Recipe Variations
Feel free to add meat to this salad. Great choices are:
- Shrimp
- Chicken
- Steak
- Salmon
- Cod
Pro Recipe Tips
- Take your time and chop the veggies well. Texture is a big part of this salad, so take the time to do it well. You’ll be glad you did.
- Adjust the dressing to your tastes. If the dressing is good, the salad will be good.
What You’ll Need To Make A Spring Roll Salad
Salad
Brown rice noodles – You can find these at health food stores such as Whole Foods or order them online.
Carrots
Red cabbage
Cucumber
Red bell pepper
Fresh cilantro
Roasted peanuts
Green onions
Dressing
Soy sauce – Or coconut aminos for a soy-free version.
Rice vinegar – Use white vinegar in a pinch.
Lemon juice – Fresh tastes best, but in a pinch, bottled, 100% juice will work fine as well.
Toasted sesame oil
Extra virgin olive oil – Or any light-flavored oil you prefer.
Honey
Fresh ginger
Garlic
How To Make A Spring Roll Salad
Cook the rice noodles according to the package instructions. Drain and rinse under cold water and set aside.
In a small bowl, whisk together the soy sauce, vinegar, oils, hot honey, grated ginger, minced garlic, sriracha sauce, and lime juice until well combined.
Place all the prepared vegetables in a large bowl with the noodles and peanuts. Pour in the ginger dressing and toss everything to combine.
Sprinkle the chopped cilantro and peanuts over the top of the salad. Serve immediately.
Storing Leftover Spring Roll Salad
Store leftovers in an airtight container in the fridge for up to 4-5 days. If you add any meat-based products, only keep leftovers for 3 days.
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Spring Roll Salad Recipe
Ingredients
Salad
- 4 oz. dry brown rice noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup cucumber julienne
- 1 cup red bell pepper julienne
- ¼ cup fresh, chopped cilantro
- ¼ cup chopped roasted peanuts
- 2 medium green onions (thinly sliced)
Dressing
- 2 tbsp. soy sauce (or coconut aminos for soy-free)
- 1 tbsp. vinegar
- 1 tbsp. lemon juice
- 1 tbsp. toasted sesame oil
- 1 tbsp. extra virgin olive oil
- 1 tbsp. honey
- 1 tbsp. grated, fresh ginger
- 1 tsp. minced garlic
Instructions
- Cook the rice noodles according to the package instructions. Drain and rinse under cold water and set aside.
- In a small bowl, whisk together the soy sauce, vinegar, oils, hot honey, grated ginger, minced garlic, sriracha sauce, and lime juice until well combined.
- Place all the prepared vegetables in a large bowl with the noodles and peanuts. Pour in the ginger dressing and toss everything to combine.
- Sprinkle the chopped cilantro and peanuts over the top of the salad. Serve immediately.
Notes
Nutrition
