Spring Roll Salad

This spring roll salad is a deconstructed salad inspired by Vietnamese fresh spring rolls dipped in peanut sauce. It’s topped with crispy quinoa for extra protein and crunch!

Course Salad

Cuisine Vietnamese

Keyword peanut dressing, spring roll salad

Prep Time 20

Cook Time 8

Total Time 28

Servings

Calories 190kcal

Author Lindsay Moe

Ingredients

6 ounces rice noodles
1 teaspoon toasted sesame oil
1 ½ cups red cabbage thinly sliced
1 ½ cups carrots julienned
1 ½ cups mini cucumbers julienned
1 cup thinly sliced butter lettuce
1 green onion chopped
¼ cup fresh cilantro roughly chopped
¼ cup fresh mint leaves roughly chopped
1-2 avocados sliced
Crispy quinoa to taste, see notes
Peanut dressing full recipe, see notes

Instructions

Cook the rice noodles according to package directions. When done, rinse with cold water, strain, and toss with the toasted sesame oil to keep them from sticking together.
Meanwhile, prepare the vegetables.
Toss the cooked noodles with the cabbage, carrots, cucumbers, lettuce, green onion, cilantro, and mint in a large bowl.
Add the peanut dressing and toss until fully coated.
Divide the salad between plates and top with sliced avocado, crispy quinoa, and additional herbs and dressing if desired.

Notes

Read my blog posts about how to make crispy quinoa and peanut dressing.
Nutrition facts do not include dressing or crispy quinoa topping.

How to customize spring roll salad

Cut back on the noodles and veggies or double the peanut dressing if you prefer more sauce
Use my best tofu marinade to top this with tofu for extra protein
Swap the crispy quinoa for chopped peanuts
Add a minced jalapeno (ribs and seeds removed) or drizzle with chili crisp, sambal oelek, or sriracha to make it spicy
Add mango or pineapple

Nutrition