Spring Roll Salad Recipe
A delicious, fresh salad that gives you all the flavor of fresh spring rolls without any of the labor of making spring rolls.
Servings: 4 servings
Calories: 280kcal
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
Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 0.25the recipe | Calories: 280kcal | Carbohydrates: 39g | Protein: 6g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Sodium: 627mg | Potassium: 422mg | Fiber: 4g | Sugar: 9g | Vitamin A: 6927IU | Vitamin C: 67mg | Calcium: 52mg | Iron: 1mg