Name: Spring Roll Salad
Prep time: 20 min
Cook time: 8 min
Total time: 28 min
Cuisine: Asian-Inspired
Ingredients: 6 ounces rice noodles; 1 teaspoon toasted sesame oil; 1 1/2 cups red cabbage, thinly sliced; 1 1/2 cups carrots, julienned; 1 1/2 cups mini cucumbers, julienned; 1 cup butter lettuce, thinly sliced; 1 green onion, chopped; 1/4 cup fresh cilantro, roughly chopped; 1/4 cup fresh mint leaves, roughly chopped; 1 to 2 avocados, sliced; crispy quinoa, to taste; peanut dressing, to taste

I love putting together this fresh and colorful Spring Roll Salad when I want something light yet satisfying. It brings all the flavors of classic spring rolls into a simple, deconstructed bowl with crisp vegetables, soft rice noodles, creamy avocado, and a rich peanut dressing, finished with a crunchy quinoa topping.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

6 ounces rice noodles

1 teaspoon toasted sesame oil

1 1/2 cups red cabbage, thinly sliced

1 1/2 cups carrots, julienned

1 1/2 cups mini cucumbers, julienned

1 cup butter lettuce, thinly sliced

1 green onion, chopped

1/4 cup fresh cilantro, roughly chopped

1/4 cup fresh mint leaves, roughly chopped

1 to 2 avocados, sliced

crispy quinoa, to taste

peanut dressing, to taste

Directions

I start by cooking the rice noodles according to the package directions. Once they are ready, I rinse them with cold water, drain them well, and toss them with toasted sesame oil to keep them from sticking.

While the noodles cool, I prepare all the vegetables by slicing and chopping everything into thin, bite-sized pieces.

Next, I combine the cooked noodles with the cabbage, carrots, cucumbers, lettuce, green onion, cilantro, and mint in a large bowl.

I pour in the peanut dressing and toss everything together until the salad is evenly coated.

Finally, I divide the salad into serving bowls and top each portion with sliced avocado, crispy quinoa, and any extra herbs or dressing I feel like adding.

Servings and timing

I find this recipe makes about 6 servings.

Prep time takes around 20 minutes, cooking time is about 8 minutes, so the total time comes to 28 minutes.

Each serving is approximately 190 kcal.

Variations

I sometimes add baked tofu or grilled chicken when I want extra protein. If I feel like changing the flavor, I swap the peanut dressing for a sesame-ginger or lime-based dressing. I also like adding bell peppers or shredded purple kale for extra color and nutrients.

Storage/Reheating

I usually store leftovers in an airtight container in the refrigerator for up to 2 days. I keep the dressing separate when possible to maintain freshness. I don’t reheat this salad since I prefer it cold, but I toss it again before serving to refresh the texture.

FAQs

Can I make this salad ahead of time?

I often prepare the ingredients ahead, but I keep the dressing separate until just before serving to keep everything crisp.

What can I use instead of peanut dressing?

I like using almond butter dressing or a simple soy-lime vinaigrette when I want a different flavor or need a peanut-free option.

Is this recipe gluten-free?

I make sure to use gluten-free rice noodles and a gluten-free dressing, and then the recipe fits perfectly into a gluten-free diet.

How do I make crispy quinoa?

I cook quinoa first, then pan-fry it with a little oil until it turns golden and crunchy.

Can I add protein to this salad?

I often add tofu, shrimp, or grilled chicken to make the salad more filling and suitable as a main meal.

Conclusion

I keep coming back to this Spring Roll Salad because it’s fresh, flexible, and full of flavor. It’s one of those meals I can rely on when I want something quick, healthy, and satisfying without sacrificing taste or texture.

📖 Recipe:

Spring Roll Salad

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Author: Sophia
Total Time: 28 minutes
Yield: 6 servings
Diet: Vegan

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Description

A fresh and vibrant spring roll salad packed with crisp vegetables, rice noodles, creamy avocado, and a rich peanut dressing, finished with crunchy quinoa for texture.