Spring Roll Salad
By Chloe MartinMy healthy Spring Roll Salad has all of the flavors and textures of fresh spring rolls, deconstructed in salad form! It's full of colorful, crunchy veggies and complete with a delicious peanut dressing that you'll want to drink with a spoon. This salad is vegan, gluten-free, and sure to be loved by everyone!
Ingredients
Spring Roll Salad
- 8 ounces rice noodles
- 3 cups red cabbage shredded (about half a small head)
- 3 cups romaine lettuce shredded (about 1 large head)
- 3 cups shelled edamame
- 1 English cucumber julienned or cut into thin matchsticks
- 2 medium carrots julienned or cut into thin matchsticks
- 1 cup fresh basil chopped
- ½ bunch green onions finely chopped
Peanut Dressing
- 1 cup natural creamy peanut butter
- ½ cup rice vinegar
- ¼ cup soy sauce (low-sodium soy sauce, tamari, or coconut aminos also work)
- ¼ cup pure maple syrup
- 2 tablespoons sesame oil
- 4 cloves garlic finely minced
- 2 tablespoons fresh ginger grated or finely minced (about 2 inches of ginger)
- 1 ½ tablespoons sriracha (optional, adjust to taste)
Instructions
- Cook rice noodles according to package instructions. Rinse with cold water and drain. Set aside.
- Chop all of the veggies and add them to a large bowl. Add in the prepared rice noodles. Toss to combine and set aside.
- In a medium bowl, combine all ingredients for the dressing and stir or whisk until smooth. Add a splash of water to thin as necessary. Adjust sriracha to taste, depending on how spicy you like it.
- Serve salad with dressing and a sprinkle of sesame seeds. Enjoy!
Notes
Storage: Store salad in an airtight container in the fridge for up to 5 days. Store the dressing separately in an airtight container or jar in the fridge for up to 1 week. The dressing may thicken in the fridge — simply stir in a splash of water or rice vinegar to bring it back to a pourable consistency.
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!