Spring Roll Salad

My healthy Spring Roll Salad has all of the flavors and textures of fresh spring rolls, deconstructed in salad form! It's full of colorful, crunchy veggies and complete with a delicious peanut dressing that you'll want to drink with a spoon. This salad is vegan, gluten-free, and sure to be loved by everyone!

Author: Chloe's Creative Kitchen

Meal Type: Milk Free

Cuisine: Asian

Difficulty: EASY

Prep. Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Servings: 8 servings

Calories: 305 kcal per serving

Ingredients

8 ounces - Rice Noodles
3 cups - Red Cabbage
3 cups - Lettuce, Romaine
3 cups - Edamame (Soybeans)
1 - whole English Cucumber
2 - whole Carrots
1 cup - Basil
½ bunches - Green Onion (Scallion)
2 tablespoons - Sesame Seeds
1 cup - Creamy Peanut Butter
½ cup - Rice Vinegar
¼ cup - Soy Sauce
¼ cup - pure maple syrup
2 tablespoons - Sesame Oil
4 cloves - Garlic
2 tablespoons - Ginger Root
1 ½ tablespoons - Sriracha

Instructions

Cook rice noodles according to package instructions. Rinse with cold water and drain. Set aside.
Chop all of the veggies and add them to a large bowl. Add in prepared rice noodles. Toss to combine and set aside.
In a medium bowl, whisk together all ingredients for the dressing until smooth. Add a splash of water to thin as necessary. Adjust sriracha to taste, depending on how spicy you want it.
Serve salad with dressing and a sprinkle of sesame seeds. You can toss the dressing into the entire salad if desired, but if there's going to be leftovers, keep the dressing separate so the salad stays fresher in the fridge. Enjoy!

Nutrition