Spring Roll Salad with Peanut Dressing (Gluten-Free)

Why You’ll Love This Recipe

This salad is a fresh and colorful twist on Vietnamese spring rolls, minus the rolling. It’s completely gluten-free, thanks to the use of rice noodles and gluten-free soy sauce or tamari. The combination of crunchy vegetables, chewy noodles, and creamy peanut dressing makes it both refreshing and deeply satisfying. It’s easily customizable with your choice of protein and makes a great make-ahead meal for busy weekdays.

Ingredients

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

For the salad:

• 6 oz rice noodles (vermicelli or thin rice sticks)

• 1 cup shredded carrots

• 1 cup shredded purple cabbage

• 1 red bell pepper, thinly sliced

• 1 cucumber, julienned or spiralized

• 1/2 cup fresh mint leaves

• 1/2 cup fresh cilantro leaves

• 1/4 cup chopped green onions

• Optional toppings: chopped peanuts, sesame seeds, sliced avocado

For the gluten-free peanut dressing:

• 1/4 cup creamy peanut butter

• 2 tablespoons gluten-free soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice (freshly squeezed)

• 1 tablespoon maple syrup or honey

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1-2 tablespoons warm water (to thin dressing as needed)

Directions

1. Cook the noodles: Cook the rice noodles according to package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

2. Prepare the dressing: In a small bowl, whisk together the peanut butter, gluten-free soy sauce (or tamari), rice vinegar, lime juice, maple syrup, garlic, and ginger. Add warm water, a little at a time, to thin the dressing to your desired consistency.

3. Assemble the salad: In a large mixing bowl, combine the cooked rice noodles with shredded carrots, cabbage, bell pepper, cucumber, mint, cilantro, and green onions. Toss gently to combine.

4. Add dressing: Drizzle the peanut dressing over the salad and toss until everything is well coated. Start with half the dressing and add more as needed.

5. Serve: Divide the salad into bowls and top with optional chopped peanuts, sesame seeds, or sliced avocado. Serve immediately or refrigerate for later.

Servings and timing

This recipe serves 4 and takes about 20 minutes to prepare, making it a quick and healthy option for lunch or dinner.

Variations

• Add protein: Top the salad with grilled chicken, shrimp, tofu, or edamame for a heartier meal.

• Spicy twist: Add a teaspoon of sriracha or chili flakes to the dressing for a spicy version.

• Make it nut-free: Substitute peanut butter with sunflower seed butter or tahini for a nut-free alternative.

Storage/reheating

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days. Toss with dressing just before serving. Do not freeze.

FAQs

1. Can I use different noodles?

Yes, just make sure they are gluten-free. Glass noodles or soba noodles made from 100% buckwheat are good options.

2. Can I prepare this salad in advance?

Yes, prepare all components ahead and store them separately. Assemble and dress just before serving for best texture.

3. What’s the best way to julienne vegetables?

You can use a julienne peeler, mandoline, or sharp knife to cut veggies into thin strips.

4. Is this salad suitable for vegans?

Yes, as long as you use maple syrup instead of honey in the dressing.

5. Can I add fruit to this salad?

Yes! Mango or mandarin orange slices add a great sweet contrast.

6. How do I keep herbs fresh in the salad?

Add herbs right before serving to maintain their freshness and brightness.

7. Can I use crunchy peanut butter?

Yes, for extra texture, crunchy peanut butter works great in the dressing.

8. Can I use lemon juice instead of lime?

Yes, lemon juice can be substituted if limes are unavailable.

9. What vegetables can I swap in?

Try zucchini, radish, or snap peas for added variety.

10. How can I make the dressing creamier?

Add a bit of coconut milk or a touch more peanut butter for a richer dressing.

Conclusion

Spring Roll Salad with Peanut Dressing is a fresh, crunchy, and satisfying gluten-free meal that brings all the best flavors of spring rolls into a quick and easy bowl. With its customizable ingredients and creamy peanut sauce, it’s a healthy dish you’ll want to make again and again. Perfect for any season, this salad is both delicious and nourishing!

Spring Roll Salad with Peanut Dressing (Gluten-Free)

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• Author: Alice
• Prep Time: 20 minutes
• Cook Time: 5 minutes
• Total Time: 20-25 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Bake
• Cuisine: Asian
• Diet: Vegan

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Description

Spring Roll Salad with Peanut Dressing is a fresh, gluten-free twist on traditional spring rolls, served in a bowl with rice noodles, crunchy vegetables, and a creamy peanut dressing. Packed with flavor and texture, this salad is perfect for lunch, dinner, or meal prep. It’s a light, satisfying, and healthy option that’s easily customizable with protein of choice.

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Ingredients

For the salad:

• 6 oz rice noodles (vermicelli or thin rice sticks)

• 1 cup shredded carrots

• 1 cup shredded purple cabbage

• 1 red bell pepper, thinly sliced

• 1 cucumber, julienned or spiralized

• 1/2 cup fresh mint leaves

• 1/2 cup fresh cilantro leaves

• 1/4 cup chopped green onions

• Optional toppings: chopped peanuts, sesame seeds, sliced avocado

For the gluten-free peanut dressing:

• 1/4 cup creamy peanut butter

• 2 tablespoons gluten-free soy sauce or tamari

• 1 tablespoon rice vinegar

• 1 tablespoon lime juice (freshly squeezed)

• 1 tablespoon maple syrup or honey

• 1 clove garlic, minced

• 1 teaspoon grated fresh ginger

• 1–2 tablespoons warm water (to thin dressing as needed)

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Instructions

Cook the noodles: Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

• Cook the noodles: Cook the rice noodles according to the package instructions. Drain and rinse under cold water to stop the cooking. Set aside.

• Prepare the dressing: In a small bowl, whisk together peanut butter, gluten-free soy sauce (or tamari), rice vinegar, lime juice, maple syrup, garlic, and ginger. Gradually add warm water to thin the dressing to your desired consistency.

• Assemble the salad: In a large mixing bowl, combine the cooked rice noodles, shredded carrots, cabbage, bell pepper, cucumber, mint, cilantro, and green onions. Toss gently to combine.

• Add dressing: Drizzle the peanut dressing over the salad and toss to coat. Start with half the dressing and add more as needed to suit your taste.

• Serve: Divide the salad into bowls and top with optional toppings like chopped peanuts, sesame seeds, or sliced avocado. Serve immediately or refrigerate for later.

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Notes

Add Protein: Top the salad with grilled chicken, shrimp, tofu, or edamame for a heartier meal.Spicy Version: Add sriracha or chili flakes to the dressing for extra heat.Nut-Free Option: Substitute peanut butter with sunflower seed butter or tahini to make the dressing nut-free.Make Ahead: Prep all the components in advance and store separately. Assemble and dress just before serving for the best texture.