Spring Roll Salad Recipe

This vibrant vegetarian spring roll salad captures the fresh flavors of traditional Vietnamese spring rolls without the hassle of rolling them up. It’s a delightful mix of vegetables, herbs, and a creamy peanut dressing. Here’s how to make it:

Ingredients

For the Salad

• 2 cups cooked vermicelli noodles (or rice noodles)
• 1 cup purple cabbage (shredded)
• 1 cup romaine lettuce (shredded)
• 1 cup cucumber (diced)
• 1 cup carrots (shredded)
• ½ cup fresh cilantro (chopped)
• ½ cup fresh mint leaves (chopped)
• 3 green onions (thinly sliced)
• 1 cup bean sprouts (optional)
• ⅓ cup peanuts (chopped, for topping)

For the Peanut Dressing

• ⅓ cup peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey (or maple syrup for a vegan option)
• 1 tablespoon sesame oil
• 1 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• Water (to thin the dressing, as needed)

Instructions

Prepare the Noodles:

• Cook the vermicelli noodles according to package instructions. Drain and rinse under cold water to cool.

Combine Salad Ingredients:

• In a large salad bowl, add the cooked noodles, purple cabbage, romaine lettuce, cucumber, carrots, cilantro, mint, green onions, and bean sprouts (if using). Toss gently to combine.

Make the Dressing:

• In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and ginger. Add water gradually until you reach your desired dressing consistency.

Assemble the Salad:

• Drizzle the peanut dressing over the salad and toss until everything is well coated. Top with chopped peanuts for added crunch.

Serve:

• Enjoy immediately or let it chill in the refrigerator for about 15 minutes to allow the flavors to meld.

Tips

• Feel free to customize this salad by adding other vegetables like bell peppers or avocado.
• For added protein, consider including tofu or edamame.
• This salad can be made ahead of time; just keep the dressing separate until serving to maintain freshness.

Substituting Peanut Butter in the Dressing

You can definitely substitute peanut butter in the dressing with other nut or seed butters. Here are some great alternatives:

• Almond Butter: Offers a slightly sweeter flavor and creamy texture.
• Sunflower Seed Butter: A popular nut-free option that closely resembles peanut butter in taste and texture, making it a great choice for those with allergies[1][2].
• Tahini: Made from sesame seeds, it provides a unique flavor and is also a good source of nutrients[2].
• Soy Nut Butter: Made from roasted soybeans, this alternative closely mimics the flavor and texture of peanut butter[4].

Additional Vegetables for the Spring Roll Salad

You can enhance your spring roll salad by adding a variety of vegetables, such as:

• Bell Peppers: Sliced or diced for added sweetness and crunch.
• Avocado: Adds creaminess and healthy fats.
• Radishes: For a peppery bite and color.
• Mushrooms: Sliced raw or sautéed for an earthy flavor.
• Zucchini: Thinly sliced or spiralized for extra texture.

Making the Salad More Substantial

To make the salad more substantial and suitable as a main course, consider adding:

• Protein Sources: Tofu, tempeh, edamame, or chickpeas to increase protein content.
• Nuts or Seeds: Such as peanuts, cashews, or pumpkin seeds for added crunch and nutrition.
• More Noodles: Increase the amount of vermicelli noodles or add other grains like quinoa for heartiness.

Gluten-Free Alternatives for Soy Sauce

If you need gluten-free options for soy sauce, consider these alternatives:

• Tamari: A gluten-free soy sauce alternative that has a similar flavor profile.
• Coconut Aminos: A soy-free alternative that is naturally sweeter and lower in sodium.

Different Types of Noodles

You can use various types of noodles instead of rice noodles in your spring roll salad:

• Soba Noodles: Made from buckwheat, offering a unique flavor and texture (check that they are gluten-free if needed).
• Udon Noodles: Thick wheat noodles that can add heartiness (not gluten-free).
• Zucchini Noodles (Zoodles): A low-carb alternative that adds freshness.
• Shirataki Noodles: Made from konjac yam, these are low-calorie and low-carb.

These substitutions and additions can help customize your vegetarian spring roll salad to suit your taste and dietary needs!

This vegetarian spring roll salad is not only colorful and nutritious but also perfect for meal prep or as a refreshing dish for gatherings! Enjoy!