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Spring Roll Salad with Peanut Sauce
Benchi

Spring Roll Salad with Peanut Sauce

If you love the flavors of Vietnamese summer rolls, this spring roll salad is spot on! All the fresh flavors of summer rolls -- noodles, crisp veggies, fresh herbs, and a delicious peanut sauce -- all come together in a simple, easy to make salad. No rolling needed! :)
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4
Course: Lunch, Main Course, Salad
Cuisine: Asian, Vietnamese
Ingredients Method

Ingredients
  

Ingredients
  • 1/2 cup creamy peanut butter
  • 1 tbsp hoisin sauce (can substitute brown sugar)
  • 2 tbsp lime juice
  • 1 tbsp soy sauce
  • 1/4-1/2 cup water (start with 1/4 cup and add until you reach your desired consistency)
  • 4 oz. thin rice noodles (such as these from Amazon)
  • 2 cups cucumber, thinly sliced
  • 2 cups purple cabbage, thinly sliced (you can also use cole slaw mix)
  • 1 cup carrot, grated or thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1/2 cup cilantro, chopped
  • 1/4 cup fresh mint, chopped
  • 1/2 cup peanuts, chopped (optional)

Method
 

Instructions
  1. Cook the noodles: Cook the noodles according to package directions. Note: I have found many of the package directions on rice noodles call for too much cooking time. At about the halfway mark, check your noodles for doneness and adjust accordingly. Drain noodles. Rinse to stop the cooking and cool/dry completely. When the noodles are dry, I like to take kitchen scissors and snip them into shorter strands, making the salad easier to eat.
  2. Make the dressing: While the noodles are cooking, make the dressing. Whisk all dressing ingredients in a small bowl until very smooth. Start with ΒΌ cup of water and slowly add until you get a thin, pourable consistency.
  3. Finish: Add the cooled noodles to a large serving bowl, along with the veggies and herbs. Toss with the dressing and garnish with chopped peanuts.