How do I make peanut sauce for the Spring Roll Salad?

To make the peanut sauce, whisk together natural peanut butter, low-sodium soy sauce, honey or maple syrup, rice vinegar, lime juice, and minced garlic. Gradually add warm water, a tablespoon at a time, until you reach your desired consistency. The sauce should be smooth and pourable but not too thin. Pro tip: If you like it spicier, add a pinch of red pepper flakes or a dash of sriracha.

How can you serve Spring Roll Salad with Peanut Sauce?

Serve this vibrant salad immediately after tossing with the peanut sauce for the freshest taste. Pair it with grilled chicken, tofu, or shrimp for added protein. You can also serve it as a side dish at barbecues or picnics, as it’s a refreshing complement to heavier dishes. Remember: If you're making it ahead, store the components separately and combine them just before serving to maintain the crunch.

How can I thin out the peanut sauce if it’s too thick?

If your peanut sauce is thicker than you’d like, simply stir in extra warm water, one tablespoon at a time. This will help reach a smoother, more fluid consistency. Be cautious not to overdo it—add slowly until the sauce is just right for drizzling over the salad. If you accidentally add too much water, you can thicken it with a little more peanut butter.

What is the purpose of using spring rolls in a salad?

Incorporating spring rolls into a salad brings a delightful combination of textures and flavors. The rice noodles and fresh vegetables mimic the classic fillings of a spring roll, creating a light yet satisfying dish. This salad also allows for customization, enabling you to incorporate your favorite proteins or veggies. Bonus: It's essentially deconstructed spring rolls in a bowl, offering all the taste without the wrapper.

Spring Roll Salad with Peanut Sauce Recipe Delight

Description

This refreshing salad combines rice noodles, crisp veggies, and a creamy peanut sauce for a delightful meal.

Ingredients

Scale

4 oz rice noodles

2 cups shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned

1 cup purple cabbage, shredded

2 cups chopped romaine lettuce

1/4 cup fresh mint leaves

1/4 cup fresh cilantro

1/4 cup Thai basil (optional)

1 tsp sesame oil

1/3 cup natural peanut butter

2 tbsp soy sauce (low sodium)

1 tbsp honey or maple syrup

1 tbsp rice vinegar

1 tbsp lime juice

1 garlic clove, minced

3–4 tbsp warm water

Cook Mode Prevent your screen from going dark

Instructions

1. Cook rice noodles according to package instructions. Drain and rinse under cold water.

2. Toss noodles with sesame oil to prevent sticking. Set aside.

3. Prepare all vegetables and herbs. Set aside.

4. In a small bowl, whisk together peanut butter, soy sauce, honey, rice vinegar, lime juice, garlic, and water for desired consistency.

5. In a large bowl, combine noodles, veggies, and herbs.

6. Drizzle peanut sauce over salad and toss to combine.

7. Serve immediately or store components separately for meal prep.

Notes

Add grilled chicken, tofu, or shrimp for extra protein.

For a low-carb version, replace noodles with spiralized zucchini or extra shredded cabbage.

Store extra peanut sauce in the fridge for up to 7 days; thin with water before reuse.

Prep Time: 15
Cook Time: 5
Category: Salad
Method: No-cook / Boil
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 10 g
Sodium: 450 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 5 g
Protein: 8 g
Cholesterol: 0 mg