Spring Roll Salad
Taking all of the yummy crunchiness from a spring roll and deconstructing it into a fresh, veggie packed salad that is so simple to make! This is great for meal prep or even to serve at your next BBQ or potluck!
Creator: Leslie Stokes
I mean who really wants to spend so much time rolling up a ton of spring rolls when you can just throw it all in a bowl and have a delicious salad?
Rice noodles are so so easy to make and I really love the texture of them, they definitely elevate this salad so much! But they key this salad is making sure all of the veggies are sliced thin, making this easier to eat + digest!
You can make this salad completely vegan or serve it with some grilled chicken. I think shrimp or salmon would be really great too!
Ingredients:
rice noodles– found in the the asian section at the store
shredded cabbage– or coleslaw mix to save on time
red bell pepper
cucumber
cilantro
shredded carrots
peanuts
green onions
fresh ginger– I like to use the frozen cubes for this or the ginger paste found in the produce department
minced garlic
coconut aminos– or soy sauce
rice vinegar– sub for white vinegar if you don’t have it
orange zest
orange juice
sesame oil
olive oil
red pepper flakes
***full recipe below
The dressing
This dressing is so simple to make and you probably already have all of the ingredients on hand. But if you do not feel like making your own or do not have the time, I would substitute for a asian ginger dressing.
Making this for meal prep??
I think this salad would be great for meal prep! I munched on this all week long and it still tasted so good on day 4!
Making this for your next potluck or bbq would be so easy as well! I highly suggest making it the day of or waiting to pour the dressing on until about an hour before you want to serve it!
Don't forget to follow along for more!
Spring Roll Salad
Taking all of the yummy crunchiness from a spring roll and deconstructing it into a fresh, veggie packed salad that is so simple to make! This is great for meal prep or even to serve at your next BBQ or potluck!
Ingredients
- 5 oz rice noodles
- 3 cups chopped cabbage or coleslaw mix
- 1 red bell pepper thinly sliced
- 1 cup shredded carrots
- 2 cup cucumber thinly sliced
- 1/4 cup chopped cilantro
- 1/2 cup chopped green onions
- 1/4 cup chopped peanuts
- 40 oz cooked chicken (5oz per serving) chopped or sliced
For the Dressing:
- 3 tsp minced ginger I love buying the frozen blocks for this or buying the paste from the produce section
- 1 tbsp minced garlic
- 3 tbsp coconut aminos
- 3 tbsp rice wine vinegar
- 3 tbsp orange juice
- 1 tbsp orange zest
- 2 tbsp sesame oil
- 1 tbsp honey
- 1 tbsp olive oil
- 1/2 tsp red pepper flakes
Let's Make It
- Start by chopping all of your veggies. You want to slice the cucumber + red bell pepper into very thin slices.
- Once you are done chopping your veggies, boil the rice noodles according to the instructions on the box, usually for about 2-3 minutes. Once the noodles are done, run them under cold water to stop the cooking process.
- Make your dressing by adding all of the ingredients into a small bowl, stir with a spoon to blend it all together.
- In a large bowl, add the noodles + all of the veggies + peanuts. Pour in the dressing and toss everything together to combine.
- Serve with grilled chicken and top with more cilantro.
- This will hold up in the fridge for up to 4 days. If you are making this for a party as a side dish, I suggest making it the same day!
Nutrition Facts
