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Fresh Spring Roll Salad with Easy Peanut Sauce Dressing

A vibrant and refreshing salad packed with crisp vegetables, rice noodles, fresh herbs, and creamy homemade peanut dressing.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Asian, Vietnamese-Inspired
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Salad
  • 8 oz rice noodles
  • 3 cups romaine lettuce shredded
  • 2 cups purple cabbage shredded
  • 1 cup carrots julienned
  • 1 cucumber thinly sliced
  • 1 avocado sliced
  • 1 red bell pepper thinly sliced
  • 1 cup bean sprouts
  • 0.5 cup fresh cilantro
  • 0.5 cup fresh mint leaves
  • 0.25 cup roasted peanuts chopped
  • 1 tbsp sesame seeds
Peanut Sauce Dressing
  • 0.5 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp lime juice fresh
  • 1 tbsp sesame oil
  • 1 tbsp maple syrup
  • 1 garlic clove minced
  • 1 tsp fresh ginger grated
  • 2-4 tbsp warm water to thin dressing
  • 1 tsp sriracha optional

Equipment

  • Large pot
  • Mixing bowls
  • Whisk
  • Chef knife

Method
 

  1. Cook rice noodles according to package directions. Drain and rinse under cold water.
  2. Prepare and slice all vegetables and herbs.
  3. Whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, maple syrup, garlic, ginger, and sriracha.
  4. Add warm water gradually until dressing reaches desired consistency.
  5. Combine lettuce, cabbage, carrots, cucumber, bell pepper, bean sprouts, and noodles in a large bowl.
  6. Add cilantro and mint, tossing gently.
  7. Drizzle salad with peanut dressing and toss lightly to coat.
  8. Top with avocado, chopped peanuts, and sesame seeds before serving.

Notes

Store dressing separately if making ahead for meal prep. Add avocado just before serving for best freshness.