Description
Spring Roll Salad with Peanut Sauce is a vibrant and refreshing dish that combines crunchy vegetables and chewy rice noodles, all drizzled with a creamy peanut sauce. Perfect for warm days or as a colorful side at gatherings, this salad offers a burst of flavor and can easily be customized to suit dietary preferences. Enjoy the symphony of textures and flavors in every bite!
Ingredients
Scale
- 4 oz rice noodles
- 2 cups shredded green cabbage
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1/3 cup natural peanut butter
- 2 tbsp low-sodium soy sauce
- 2 tbsp freshly squeezed lime juice
- 1 tbsp honey or maple syrup
Instructions
- Cook the rice noodles according to package instructions (about 4-6 minutes). Drain and set aside.
- While the noodles are cooking, shred the cabbage and julienne the carrots; slice the cucumber thinly.
- In a bowl, whisk together peanut butter, soy sauce, lime juice, and honey or maple syrup until smooth.
- In a large bowl, combine cooked noodles, cabbage, carrots, and cucumber. Pour the peanut sauce over the mixture and toss to coat evenly.
- Optional: Chill in the fridge for 30 minutes for enhanced flavor.
- Serve garnished with chopped peanuts or cilantro on top.
- Prep Time: 15 minutes
- Cook Time: 6 minutes
- Category: Salad
- Method: No cooking required (boiling noodles)
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 320
- Sugar: 6g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 3g
- Protein: 9g
- Cholesterol: 0mg