Spring Roll Salad

If you love the bright, refreshing flavors of Vietnamese spring rolls but want something easier and faster to prepare, this Spring Roll Salad is your answer. It brings together all the vibrant vegetables, fresh herbs, and zesty dressing you’d expect in a traditional spring roll—but without the fuss of rolling. It’s perfect for warm weather meals, light lunches, or a colorful side dish to pair with grilled proteins. The tangy, umami-packed dressing ties everything together beautifully, and the result is a salad that’s satisfying, nourishing, and full of crunch in every bite.

Ingredients

For the Salad:

• 1 cup cooked rice noodles

• 1 large carrot, julienned or shredded

• 1/2 English cucumber, julienned or sliced into thin matchsticks

• 1 red bell pepper, thinly sliced

• 1/4 head of red cabbage, finely shredded

• 1/2 cup edamame, shelled and cooked

• 1/4 cup chopped fresh cilantro

• 1/4 cup chopped fresh mint

• 1/4 cup chopped green onions

• 1/4 cup chopped roasted peanuts (optional for topping)
  
  

For the Dressing:

• 3 tablespoons soy sauce (or tamari for gluten-free)

• 2 tablespoons rice vinegar

• 1 tablespoon sesame oil

• 1 tablespoon lime juice (freshly squeezed)

• 1 tablespoon maple syrup or honey

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1/2–1 teaspoon sriracha or chili garlic sauce (adjust to spice preference

Instructions

1. Cook the Rice Noodles: Prepare rice noodles according to package instructions. Drain, rinse under cold water, and set aside.

2. Prepare the Vegetables: Wash and cut all vegetables. Julienne the carrot, cucumber, and red bell pepper. Finely shred the red cabbage and chop the herbs.

3. Make the Dressing: In a small bowl or jar, whisk together soy sauce, rice vinegar, sesame oil, lime juice, maple syrup, minced garlic, grated ginger, and sriracha.

4. Assemble the Salad: In a large bowl, combine the rice noodles, carrots, cucumber, bell pepper, cabbage, edamame, herbs, and green onions.

5. Dress the Salad: Pour the dressing over the salad and toss well until everything is evenly coated.

6. Serve: Top with chopped peanuts for added crunch, if desired. Serve immediately or chill for 10–15 minutes before serving for enhanced flavor.
   
   

Serving Size

• Serves: 4 as a main dish or 6 as a side

• Serving size: About 1.5 cups per serving
  
  

Nutritional Information (Approximate per serving, based on 4 servings)

• Calories: 280

• Protein: 8g

• Carbohydrates: 35g

• Fat: 11g

• Fiber: 6g

• Sugar: 7g

• Sodium: 520mg