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To make a fresh and tasty spring roll salad, gather these key ingredients: - 1 cup rice vermicelli noodles - 1 cup shredded cabbage (green or purple) - 1 cup shredded carrots - 1 cup cucumber, julienned - 1 red bell pepper, thinly sliced - 1/2 cup fresh mint leaves, chopped - 1/2 cup fresh cilantro, chopped - 1/2 cup green onions, sliced These ingredients offer a crisp texture and bright colors. They blend well, creating a salad that is fun to eat. For the creamy peanut sauce, you will need: - 1/3 cup creamy peanut butter - 2 tablespoons soy sauce - 1 tablespoon rice vinegar - 1 tablespoon lime juice - 1 tablespoon honey or maple syrup - 1 teaspoon sriracha or chili paste (adjust for heat) - 2-3 tablespoons warm water (to thin) This sauce packs a punch of flavor. Its smoothness pairs perfectly with the salad. You can enhance your dish with these garnishes: - 1/4 cup roasted peanuts, chopped (for garnish) - Lime wedges (for serving) These extras add crunch and a zesty finish to your meal. You can mix and match based on your taste. For the full recipe, check out the Spring Roll Salad Delight 🥗🥢. To start, bring a large pot of water to a boil. Add 1 cup of rice vermicelli noodles. Cook them for about 3 to 5 minutes. Stir gently to prevent sticking. When they are tender, drain the noodles. Rinse them under cold water to stop the cooking. This keeps them firm and perfect for your salad. While the noodles cook, wash and prepare your fresh vegetables. You need 1 cup of shredded cabbage, which can be green or purple. Shred 1 cup of carrots and julienne 1 cup of cucumber and 1 red bell pepper. Chop 1/2 cup of fresh mint and 1/2 cup of cilantro. Finally, slice 1/2 cup of green onions. This colorful mix adds great flavor and crunch. In a small bowl, whisk together your peanut sauce. Combine 1/3 cup of creamy peanut butter, 2 tablespoons of soy sauce, 1 tablespoon of rice vinegar, and 1 tablespoon of lime juice. Add 1 tablespoon of honey or maple syrup for sweetness. If you like heat, mix in 1 teaspoon of sriracha or chili paste. Gradually add 2 to 3 tablespoons of warm water to thin the sauce. Adjust the water until it reaches your desired thickness. In a large bowl, combine the cooled rice vermicelli noodles with the shredded cabbage, carrots, cucumber, red bell pepper, mint, cilantro, and green onions. Toss everything gently to mix the flavors together. You want a nice blend of colors and tastes in every bite. To serve, divide the salad mixture among plates or bowls. Drizzle the peanut sauce generously over the top. For a lovely finish, garnish with chopped roasted peanuts and serve lime wedges on the side. The lime adds a zesty kick that brightens the whole dish. Enjoy this fresh and tasty spring roll salad! When cooking rice vermicelli noodles, follow the package instructions closely. Boil water in a large pot and add the noodles. They usually need just 3-5 minutes. Watch them closely; you want them soft but not mushy. Drain the noodles and rinse them under cold water. This step stops the cooking and helps keep them from sticking. Prep your vegetables while the noodles cook. Shred the cabbage and carrots, julienne the cucumber, and slice the bell pepper. Chop the fresh herbs and green onions. By preparing these in advance, you save time and keep everything fresh. You can even store prepped veggies in the fridge for a day, keeping them crisp and ready to use. Fresh herbs are key to this salad. Mint and cilantro add bright flavors. They make the dish pop! Chop them finely to spread their taste evenly. If you want, try adding basil or parsley for a new twist. You can also mix different herbs to find your favorite combo. {{image_2}} You can boost the protein in your spring roll salad in tasty ways. If you want a plant-based option, try tofu. Use firm tofu, and press it to remove extra water. Cube it and pan-fry until golden. Shrimp adds a sweet, briny flavor. Cook shrimp until they turn pink and curl. Chicken is another great choice. Grill or poach chicken, then slice it thin. Each of these proteins works well with the fresh veggies and peanut sauce. For a vegetarian meal, use eggs as a protein source. Soft-boiled or poached eggs add richness. For vegan options, stick with tofu or add chickpeas for extra protein. Ensure your peanut sauce uses maple syrup instead of honey. This keeps the sauce sweet and vegan-friendly. You can also add more nuts or seeds for crunch and nutrition. If someone has a peanut allergy, swap peanut butter for sunflower seed butter. It gives a nice nutty taste. Use gluten-free soy sauce if you need a gluten-free option. For those allergic to soy, coconut aminos work well. If you're avoiding rice vermicelli, try quinoa or zucchini noodles. Both are great alternatives and add a new twist to the dish. Feel free to mix and match ingredients to fit your dietary needs. You can store leftover spring roll salad in an airtight container. Keep it in the fridge. It stays fresh for about two days. The noodles and veggies will lose some crunch, but the flavor remains great. If you plan to eat it later, store the peanut sauce separately. This keeps everything fresh and tasty. Freezing spring roll salad is tricky. The fresh veggies don’t freeze well. They become mushy when thawed. However, you can freeze cooked rice vermicelli noodles. Place them in a freezer bag, squeeze out the air, and seal it tight. They can last up to three months in the freezer. When you're ready to use them, thaw in the fridge overnight. Store peanut sauce in a jar or container with a tight lid. It can last in the fridge for about a week. If you want to keep it longer, freeze the sauce in ice cube trays. Once frozen, transfer the cubes to a freezer bag. This way, you can take out just what you need. When you want to use it, thaw the cubes in the fridge or microwave. For the full recipe, check out the delightful Spring Roll Salad Delight. Serve spring roll salad in bowls. This way, everyone can enjoy their own serving. Drizzle the peanut sauce on top and add lime wedges for extra flavor. You can also sprinkle chopped peanuts for a nice crunch. Yes, you can make the peanut sauce ahead of time. Store it in a sealed container in the fridge. It will stay fresh for about a week. Just give it a good stir before using, as it may thicken. Spring roll salad lasts about 2-3 days in the fridge. Keep it in an airtight container to maintain its freshness. The veggies may lose some crunch, but the flavors will still be tasty. Yes, this recipe is gluten-free. Just ensure that the soy sauce is gluten-free. Many brands offer gluten-free options, so read the label when shopping. You can use thin rice noodles or even zucchini noodles as a substitute. If you want a low-carb option, try spiralized veggies. They add a fresh twist while keeping the dish light and delightful. This blog post covered how to make a fresh spring roll salad. You learned about key ingredients, made a tasty peanut sauce, and mixed it all together. We shared helpful tips for cooking noodles and preparing ingredients. You also saw variations that suit many diets and storage tips for leftovers. Try this salad at home. It’s fresh, healthy, and easy to make. Enjoy tasty flavors and a fun cooking experience!

Spring Roll Salad with Peanut Sauce

Discover the vibrant flavors of Spring Roll Salad Delight, a refreshing and healthy dish perfect for any season! This easy recipe features rice vermicelli noodles, fresh veggies, and a creamy peanut sauce that packs a punch. Follow our simple steps to prepare a colorful salad that’s both nutritious and delicious. Click through to explore this delightful recipe and impress your family and friends with a delightful twist on classic spring rolls!
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Ingredients
  

1 cup rice vermicelli noodles

1 cup shredded cabbage (green or purple)

1 cup shredded carrots

1 cup cucumber, julienned

1 red bell pepper, thinly sliced

1/2 cup fresh mint leaves, chopped

1/2 cup fresh cilantro, chopped

1/2 cup green onions, sliced

1/4 cup roasted peanuts, chopped (for garnish)

Lime wedges (for serving)

Peanut Sauce:

1/3 cup creamy peanut butter

2 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon lime juice

1 tablespoon honey or maple syrup

1 teaspoon sriracha or chili paste (adjust for heat)

2-3 tablespoons warm water (to thin)

Instructions
 

Cook the Noodles: Bring a large pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually around 3-5 minutes). Drain and rinse under cold water, then set aside.

    Prepare the Vegetables: While the noodles are cooking, wash and prep all vegetables. Shred the cabbage and carrots, julienne the cucumber and red bell pepper, chop the mint and cilantro, and slice the green onions.

      Make the Peanut Sauce: In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, and sriracha. Gradually add warm water, one tablespoon at a time, until the sauce reaches your desired consistency.

        Combine Ingredients: In a large bowl, combine the cooled vermicelli noodles, shredded cabbage, carrots, cucumber, red bell pepper, mint, cilantro, and green onions. Toss gently to mix.

          Serve: Divide the salad mixture among serving plates or bowls. Drizzle peanut sauce generously over the top and garnish with chopped roasted peanuts. Serve with lime wedges on the side for an extra burst of freshness.

            Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 4-6

              - Presentation Tips: To enhance the visual appeal, use different-colored bowls to contrast the vibrant ingredients, and sprinkle extra fresh herbs and peanuts on top before serving.