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.
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
Instructions
- Cook the rice noodles according to package directions. Rinse with cold water, drain well, and toss with toasted sesame oil to prevent sticking.
- Prepare all vegetables by slicing and chopping into thin, bite-sized pieces.
- In a large bowl, combine the cooked noodles, cabbage, carrots, cucumbers, lettuce, green onion, cilantro, and mint.
- Add peanut dressing and toss until evenly coated.
- Divide into serving bowls and top with sliced avocado, crispy quinoa, and additional herbs or dressing if desired.
Notes
Add tofu or grilled chicken for extra protein.
Swap peanut dressing with sesame-ginger or lime dressing for variation.
Store leftovers in an airtight container in the refrigerator for up to 2 days.
Keep dressing separate until serving to maintain freshness.
Best served cold; toss before serving to refresh texture.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Mixing
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 190 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 9 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 4 g
- Protein: 5 g
- Cholesterol: 0 mg
