Spring Roll Salad
Spring roll salad is a colorful, refreshing dish that combines crunchy vegetables and tender rice noodles, all tossed in a zesty dressing. Perfect for warm weather gatherings, this vibrant salad delivers a delicious crunch that leaves everyone wanting more. Whether served at summer barbecues or cozy dinners at home, this recipe is sure to impress with its fresh flavors and eye-catching presentation.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Serves 4
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Ingredients
Scale
- 4 oz rice noodles
- 1 cup bell peppers (sliced, mixed colors)
- 1 cup cucumber (diced)
- 1 cup carrots (grated)
- ½ cup fresh mint (chopped)
- ½ cup fresh cilantro (chopped)
- ¼ cup peanuts or cashews (toasted and chopped)
- 2 tbsp low-sodium soy sauce
- 2 tbsp lime juice (freshly squeezed)
- 1 tbsp honey or maple syrup
- 1 tbsp sesame oil
Instructions
- Boil water in a large pot and cook rice noodles according to package instructions until tender but slightly chewy. Drain and set aside.
- While the noodles cook, chop bell peppers, cucumber, and grate carrots into bite-sized pieces.
- Finely chop mint and cilantro.
- In a large bowl, combine cooked noodles, chopped veggies, herbs, and toasted nuts.
- In a separate bowl, whisk together soy sauce, lime juice, honey or maple syrup, and sesame oil.
- Pour the dressing over the noodle mixture and toss gently until everything is well-coated.
Nutrition
- Serving Size: 1 bowl (about 250g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 0mg