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!