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Spring Roll Salad with Peanut Dressing Recipe

Spring Roll Salad with Peanut Dressing Recipe

Recipes Walay
Spring Roll Salad with Peanut Dressing Recipe is fresh, colorful, and full of flavor. It tastes just like fresh spring rolls, but in an easy salad bowl.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Main Course, Salad
Cuisine Asian
Servings 4
Calories 320 kcal

Ingredients
  

For the Salad

  • 6 ounces rice noodles
  • 2 cups shredded lettuce
  • 1 cup purple cabbage thinly sliced
  • 1 cup carrots julienned
  • 1 red bell pepper thinly sliced
  • 1 cucumber sliced into strips
  • 1 cup cooked chicken shredded
  • 1 avocado sliced
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh mint chopped
  • 2 green onions sliced
  • 2 tablespoons chopped peanuts

For the Peanut Dressing

  • 1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 2 tablespoons lime juice
  • 1 garlic clove minced
  • 1 teaspoon grated ginger
  • 2 to 3 tablespoons warm water

Instructions
 

Cook the Rice Noodles

  • Bring water to a boil in a medium pot. Add rice noodles and cook until soft. Drain the noodles and rinse them with cold water. This keeps them from sticking together and helps the salad stay fresh and cool.

Prepare the Fresh Vegetables

  • Wash all vegetables very well before slicing. Cut the cabbage, carrots, cucumber, and bell pepper into thin strips. Thin slices make the salad easier to eat and help every bite taste balanced and crunchy.

Make the Peanut Dressing

  • Add peanut butter, soy sauce, honey, sesame oil, lime juice, garlic, and ginger to a bowl. Whisk everything together slowly. Add warm water little by little until the dressing becomes smooth and creamy.

Assemble the Salad Base

  • Place lettuce into a large serving bowl. Add cabbage, carrots, cucumber, and bell pepper. Toss the vegetables gently with clean hands or salad tongs. This helps mix the colors and flavors evenly.

Add the Noodles and Chicken

  • Place the cooled noodles over the vegetables. Add shredded chicken on top. Toss gently again so the noodles spread throughout the salad without breaking apart too much during mixing.

Add Herbs and Avocado

  • Sprinkle chopped mint, cilantro, and green onions over the salad. Add sliced avocado carefully on top. These ingredients add freshness, creamy texture, and a bright flavor that tastes amazing together.

Drizzle the Peanut Dressing

  • Pour the peanut dressing slowly over the salad. Start with a small amount first. Toss everything gently until lightly coated. Add more dressing if needed for extra flavor and creaminess.

Finish and Serve

  • Top the salad with chopped peanuts before serving. The peanuts add a crunchy bite that tastes wonderful with the creamy dressing. Serve immediately while the vegetables are still crisp and fresh.

Notes

  • Use shrimp instead of chicken for a seafood version. Cooked tofu also works well for a vegetarian meal.
  • If you like spicy food, add a little sriracha to the peanut dressing. It gives the salad a nice kick.
  • You can prepare the vegetables one day earlier. Store them in airtight containers in the fridge.
  • Sometimes I add mango slices for sweetness. The sweet fruit tastes wonderful with the salty peanut sauce.
  • Try using red leaf lettuce or romaine lettuce. Both work beautifully in this recipe.
  • If your dressing feels thick, add more warm water slowly. The dressing should pour easily over the salad.
Keyword Spring Roll Salad with Peanut Dressing Recipe