Spring Roll Salad

5 from 1 vote

If you're a fan of spring rolls, you'll love this spring roll salad. It's packed with colorful veggies and chewy vermicelli noodles, all tossed in a creamy peanut dressing. It's naturally vegan and gluten-free!

Prep Time10

Cook Time10

Total Time20

Course: Side

Cuisine: Asian-Inspired

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 486.5kcal

Author: Petra

Ingredients

Salad

150g dry vermicelli rice noodles
1 ½ cups frozen edamame, thawed
1 medium carrot, cut into strips
1 medium red bell pepper, cut into strips
1 medium cucumber, cut into stips
¼ cup fresh mint, chopped
¼ cup roasted peanuts, chopped
2 green onions, thinly sliced

Dressing

⅓ cup natural peanut butter unsalted
¼ cup soy sauce or tamari for gluten-free
¼ cup water
2 tbsp granulated sugar or maple syrup
1 tablespoon toasted sesame oil
Juice from 1 ½ limes
1 teaspoon grated ginger
1 teaspoon minced garlic 2-3 cloves
1 tablespoon sriracha omit if you don't like spicy

Instructions

Cook noodles in salted boiling water according to packaging instructions. When ready, drain and rinse with cold water. Add to a large bowl.
150g dry vermicelli rice noodles
Prepare the dressing by adding all of the ingredients in a medium bowl or jar and whisking until smooth.
⅓ cup natural peanut butter, ¼ cup soy sauce, ¼ cup water, 2 tablespoon granulated sugar, 1 tablespoon toasted sesame oil, Juice from 1 ½ limes, 1 teaspoon grated ginger, 1 teaspoon minced garlic, 1 tablespoon sriracha
To the bowl with the noodles, add the rest of the ingredients.
Pour the dressing on top and toss to combine. Serve right away or refrigerate for up to 4 days. Not freezer-friendly.
1 ½ cups frozen edamame, thawed, 1 medium carrot, cut into strips, 1 medium red bell pepper, cut into strips, 1 medium cucumber, cut into stips, ¼ cup fresh mint, chopped, ¼ cup roasted peanuts, chopped, 2 green onions, thinly sliced

Nutrition