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A vibrant spring roll salad featuring crunchy vegetables and creamy peanut dressing.

Vibrant Spring Roll Salad with Creamy Peanut Dressing

This vibrant spring roll salad is a refreshing and healthy meal packed with fresh vegetables and flavorful rice vermicelli noodles, all tossed in a creamy, tangy, and slightly spicy peanut dressing.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 people
Calories 450 kcal

Equipment

  • large mixing bowl
  • medium bowl
  • whisk

Ingredients
  

For the Salad

  • 4-6 oz Rice Vermicelli Noodles thin
  • 1 Cucumber large, thinly sliced into matchsticks
  • 2 Carrots medium, julienned or thinly sliced
  • 1 Red Bell Pepper thinly sliced
  • 2 cups Green Cabbage shredded
  • 1/4 cup Fresh Mint chopped
  • 1/4 cup Fresh Cilantro chopped
  • 2-3 Green Onions thinly sliced
  • Crushed Peanuts For garnish (optional)
  • Lime Wedges For serving (optional)

For the Creamy Peanut Dressing

  • 1/2 cup Creamy Peanut Butter natural, unsweetened is best
  • 2 tablespoons Lime Juice freshly squeezed
  • 2 tablespoons Soy Sauce or tamari for gluten-free
  • 1 tablespoon Rice Vinegar
  • 1 tablespoon Maple Syrup or Honey adjust to taste for sweetness
  • 1 teaspoon Sesame Oil
  • 1 teaspoon Fresh Ginger grated
  • 1 Garlic clove, minced
  • 2-4 tablespoons Water to thin to desired consistency
  • 1/2-1 teaspoon Sriracha or Chili Garlic Sauce or to taste (optional for heat)

Instructions
 

Main Instructions

  • Cook rice vermicelli according to package directions, then drain and rinse with cold water.
  • Prepare all salad vegetables by thinly slicing the cucumber, julienning carrots, slicing bell pepper, shredding cabbage, and chopping mint, cilantro, and green onions; place them in a large mixing bowl.
  • Whisk together peanut butter, lime juice, soy sauce, rice vinegar, maple syrup/honey, sesame oil, grated ginger, and minced garlic in a separate medium bowl. Gradually add water to reach a smooth, pourable consistency, and optionally stir in Sriracha or chili garlic sauce for heat.
  • Add the cooked and drained rice vermicelli to the bowl with the prepared vegetables and pour the peanut dressing over the ingredients.
  • Gently toss until everything is evenly coated with the dressing, then serve immediately, optionally garnished with crushed peanuts and a squeeze of fresh lime juice.

Notes

For a richer flavor profile, you can lightly toast the peanuts before crushing them. Adjust the amount of Sriracha or chili garlic sauce to your preferred level of spice. This salad is best served fresh.