Spring Roll Salad with Peanut (Print-Friendly Version)
Fresh vegetables, rice noodles, and herbs tossed with homemade peanut sauce – all the summer roll flavors without the rolling!
# What You Need:
→ For the peanut dressing
01 -
1/2 cup creamy peanut butter
02 -
1 tbsp hoisin sauce (or brown sugar substitute)
03 -
2 tbsp lime juice
04 -
1 tbsp soy sauce
05 -
1/4-1/2 cup water
→ For the salad
06 -
4 oz thin rice noodles
07 -
2 cups cucumber, thinly sliced
08 -
2 cups purple cabbage, thinly sliced
09 -
1 cup carrot, grated or thinly sliced
10 -
1 red bell pepper, thinly sliced
11 -
1/2 cup cilantro, chopped
12 -
1/4 cup fresh mint, chopped
13 -
1/2 cup peanuts, chopped (optional)
# How to Make It:
01 -
Cook the noodles according to package directions, checking for doneness about halfway through recommended time. Drain and rinse under cold water to stop cooking and cool completely. When dry, cut noodles into shorter strands with kitchen scissors for easier eating.
02 -
While noodles are cooking, whisk peanut butter, hoisin sauce, lime juice, and soy sauce in a small bowl. Starting with 1/4 cup water, gradually add more until achieving a thin, pourable consistency.
03 -
Add the cooled noodles to a large serving bowl with cucumber, purple cabbage, carrot, red bell pepper, cilantro, and mint. Toss with the peanut dressing and garnish with chopped peanuts.
# Additional Tips:
01 -
This salad captures all the fresh flavors of Vietnamese summer rolls without the rolling process.