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5 from 1 vote

Spring Roll Salad

Fresh and delicious spring roll salad with peanut sauce dressing.
Prep Time15 minutes
Cook Time5 minutes
Course: Dinner, Main Course, Salad
Cuisine: Dinner, main course, Salad, vietnamese
Keyword: carrots, cucumber, Dinner, peanut butter, Rice, Salad, summer, vietnamese, Weekend Dinner, Weeknight Dinner
Servings: 2 people

Ingredients

  • 1/2 cup carrots - shredded or thinly sliced
  • 1/2 cup cucumbers - thinly sliced and about 1 inch long
  • 2 cups bok choy napa cabbage or shredded cabbage
  • 3 green onions -thinly sliced
  • 1 chili pepper - Anaheim serrano or jalapeno - seeds removed, thinly sliced
  • 1/2 cup cilantro - minced
  • 1/4 cup fresh basil - sliced loosely packed
  • 8 ounces dry rice noodles - cook according to package directions drain and rinse in cold water
  • 1/4 cup chopped peanuts
  • Optional - 1/2 pound cooked shrimp - peeled cooked and chilled
  • Peanut sauce dressing:
  • 1 tablespoon peanut butter
  • 1 tablespoon soy sauce
  • 2 teaspoons honey
  • 5 tablespoons rice vinegar

Instructions

  • Cook rice noodles according to package directions, drain, rinse in cold water then set aside.
  • Sliced and prepare all vegetables.
  • Add carrots, cucumbers, cabbage, green onions, chili pepper, cilantro, basil and rice noodles to a bowl.
  • Mix together the sauce ingredients in a small bowl and mix well. Add sauce to the vegetable and noodle mixture and mix well.
  • Top salad with chopped peanuts and shrimp if adding and enjoy!