Inside Out Spring Roll Salad
Bright, fresh, and bursting with vibrant flavors, this Inside Out Spring Roll Salad reimagines the classic Vietnamese spring roll in a deconstructed, bowl-friendly form. Delicate rice noodles are tossed with a colorful medley of julienned carrots, crisp cucumber, red bell pepper, and shredded purple cabbage, creating a rainbow of crunchy textures. A generous mix of fragrant herbs like mint, cilantro, and Thai basil adds an aromatic touch, while optional cooked shrimp or shredded chicken provides protein for a heartier meal. The star of the dish is the creamy peanut dressing, a harmonious blend of soy sauce, peanut butter, rice vinegar, and a hint of sweetness, tying everything together with bold, nutty notes. Topped with chopped roasted peanuts and served with zesty lime wedges, this quick-to-prepare salad brings the essence of spring rolls to your table in just 30 minutes. Perfect for a refreshing lunch or light dinner, it’s a gluten-free, customizable main dish that’s as satisfying as it is beautiful.
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Recipe Information
Ingredients
- 200 g Rice noodles
- 250 g Cooked shrimp or shredded chicken (optional)
- 2 medium Carrots, julienned
- 1 medium Cucumber, julienned
- 1 medium Red bell pepper, thinly sliced
- 1 cup Purple cabbage, thinly shredded
- 1 cup Mixed herbs (mint, cilantro, Thai basil)
- 1 quarter cup Chopped roasted peanuts
- 1 medium Lime, cut into wedges
- 3 tablespoons Soy sauce
- 2 tablespoons Peanut butter
- 2 tablespoons Rice vinegar
- 1 tablespoon Honey or maple syrup
- 2 teaspoons Sesame oil
- 2 tablespoons Water
- 0.25 teaspoon Salt
Instructions
Bring a medium pot of water to a boil. Add the rice noodles and cook according to package instructions, typically 3-5 minutes, until tender. Drain and rinse with cold water to stop the cooking process. Set aside.
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, water, and salt until smooth and well combined. Adjust the consistency with more water if needed.
Prep the vegetables: julienne the carrots and cucumber, thinly slice the red bell pepper, and shred the purple cabbage.
In a large mixing bowl, combine the cooked rice noodles, carrots, cucumber, red bell pepper, purple cabbage, and mixed herbs.
If using cooked shrimp or shredded chicken, add it to the salad at this stage.
Drizzle the peanut dressing over the salad and gently toss to ensure everything is evenly coated.
Divide the salad into serving bowls. Sprinkle with chopped roasted peanuts and serve with lime wedges on the side for an extra tangy kick.
Enjoy your refreshing Inside Out Spring Roll Salad!
Nutrition Facts
Calories |
2138 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 124.7 g | 160% | |
| Saturated Fat | 18.4 g | 92% | |
| Polyunsaturated Fat | 15.8 g | ||
| Cholesterol | 488 mg | 163% | |
| Sodium | 3677 mg | 160% | |
| Total Carbohydrate | 165.6 g | 60% | |
| Dietary Fiber | 37.1 g | 132% | |
| Total Sugars | 48.0 g | ||
| Protein | 123.0 g | 246% | |
| Vitamin D | 11.2 mcg | 56% | |
| Calcium | 852 mg | 66% | |
| Iron | 20.4 mg | 113% | |
| Potassium | 4477 mg | 95% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
