Why You’ll Love This Recipe
This Spring Roll Salad is the perfect balance of textures and flavors, with crisp vegetables, fresh herbs, and a tangy dressing that perfectly mimics the ingredients of traditional Vietnamese spring rolls. It’s light yet satisfying, and the salad is as versatile as it is delicious. You can easily customize it by adding your choice of protein, making it a great option for vegetarians or meat lovers alike. The vibrant colors and fresh ingredients create a visually stunning dish that will wow your guests, making it ideal for both casual meals and special gatherings.
Ingredients
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4 cups mixed salad greens (like romaine, spinach, or arugula)
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1 cup shredded carrots
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1 cup cucumber, thinly sliced
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1/2 cup red bell pepper, julienned
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint, chopped
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1/4 cup green onions, chopped
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1/2 cup cooked shrimp, chicken, or tofu (optional)
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1/4 cup crushed peanuts or cashews (optional, for garnish)
For the dressing:
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2 tablespoons rice vinegar
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2 tablespoons lime juice
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1 tablespoon soy sauce or tamari (for gluten-free)
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1 tablespoon sesame oil
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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1/2 teaspoon grated ginger
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Pinch of red pepper flakes (optional for heat)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
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Prepare the Vegetables and Herbs: In a large bowl, combine the mixed greens, shredded carrots, cucumber slices, red bell pepper, cilantro, mint, and green onions. Toss them together until evenly mixed.
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Prepare the Protein: If using shrimp, chicken, or tofu, ensure that the protein is cooked and cut into bite-sized pieces. Add it to the salad mixture.
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Make the Dressing: In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
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Assemble the Salad: Drizzle the dressing over the salad and toss gently to coat all the ingredients. Add the crushed peanuts or cashews for extra crunch and flavor.
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Serve and Enjoy: Serve the salad immediately or chill it for a few minutes before serving. Enjoy as a refreshing side or a light main dish.
Servings and Timing
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Servings: 4 servings
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Prep Time: 15 minutes
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Cook Time: 0 minutes (if using pre-cooked protein)
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Total Time: 15 minutes
Variations
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Protein Options: For a different protein, you can add grilled chicken, shrimp, or tofu. You can also skip the protein entirely for a lighter, vegetarian salad.
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Noodles: For a more substantial meal, consider adding cooked rice noodles to the salad to make it more filling.
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Extra Veggies: Add other veggies like avocado, radishes, or edamame for extra texture and flavor.
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Gluten-Free: Ensure the soy sauce is gluten-free or use tamari to make the dressing gluten-free.
Storage/Reheating
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Storage: Store any leftover salad in an airtight container in the refrigerator for up to 1-2 days. The salad is best enjoyed fresh, as the vegetables can lose their crispness over time.
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Reheating: The salad is served cold, so there is no need to reheat. If you have added cooked protein (like chicken or shrimp), you can store it separately and add it to the salad when ready to serve.
FAQs
1. Can I use a different type of lettuce?
Yes! You can substitute the mixed greens with lettuce varieties like butter lettuce, iceberg, or even cabbage for a different texture.
2. Can I prepare this salad ahead of time?
Yes, you can prepare the vegetables and herbs ahead of time and store them in the fridge. However, it’s best to add the dressing just before serving to maintain the crispness of the vegetables.
3. Is this salad gluten-free?
Yes, it is gluten-free if you use tamari instead of soy sauce. Always double-check the soy sauce to make sure it’s gluten-free.
4. Can I use a store-bought dressing?
While a homemade dressing brings out the freshest flavors, you can use a store-bought Asian dressing if you’re short on time. Look for one that is light and tangy to complement the salad.
5. Can I add fruit to this salad?
Yes! Mango, papaya, or even orange segments would add a sweet contrast to the savory ingredients, giving the salad a tropical twist.
6. Can I make this salad vegan?
Yes! Simply omit the shrimp, chicken, or tofu and add extra vegetables or edamame for protein. You can also swap the honey in the dressing with maple syrup or agave nectar.
7. Can I make the dressing in advance?
Yes, the dressing can be made up to 2-3 days ahead. Store it in an airtight container in the refrigerator and give it a good shake before using.
8. Can I use frozen shrimp?
Yes, if you’re using frozen shrimp, be sure to thaw them completely and remove the shells before adding them to the salad.
9. How do I prevent the salad from getting soggy?
Keep the dressing separate until you’re ready to serve the salad. This will ensure the vegetables remain crisp and fresh.
10. Can I add nuts or seeds to the salad?
Yes, you can add peanuts, cashews, or sesame seeds for a crunchy texture and extra flavor. These are great options for adding some healthy fats as well.
Conclusion
Spring Roll Salad is a refreshing and light dish that’s packed with fresh flavors and textures. It’s perfect for a healthy lunch, light dinner, or as a side for a larger meal. With its customizable ingredients and simple preparation, it’s a versatile dish you can enjoy in various ways. Whether you stick to the traditional flavors or experiment with your own variations, this salad is sure to be a crowd-pleaser!
Spring Roll Salad
- Prep Time: 15 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Tossed
- Cuisine: Vietnamese
- Diet: Vegetarian
Description
Spring Roll Salad is a vibrant and refreshing dish inspired by traditional spring rolls. Packed with crisp vegetables, fresh herbs, and a tangy dressing, it’s a light and healthy option perfect for any occasion. Whether as a side dish or a main, this salad is easily customizable with your choice of protein, making it a versatile, satisfying meal for vegetarians and meat lovers alike. Enjoy the fresh flavors and satisfying crunch in every bite!
Ingredients
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4 cups mixed salad greens (like romaine, spinach, or arugula)
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1 cup shredded carrots
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1 cup cucumber, thinly sliced
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1/2 cup red bell pepper, julienned
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint, chopped
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1/4 cup green onions, chopped
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1/2 cup cooked shrimp, chicken, or tofu (optional)
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1/4 cup crushed peanuts or cashews (optional, for garnish)
For the Dressing:
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2 tablespoons rice vinegar
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2 tablespoons lime juice
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1 tablespoon soy sauce or tamari (for gluten-free)
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1 tablespoon sesame oil
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1 teaspoon honey or maple syrup
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1 small garlic clove, minced
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1/2 teaspoon grated ginger
- Pinch of red pepper flakes (optional for heat)
Instructions
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In a large bowl, combine the mixed greens, shredded carrots, cucumber, red bell pepper, cilantro, mint, and green onions. Toss to mix evenly.
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Prepare the Protein:
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If using shrimp, chicken, or tofu, ensure it’s cooked and cut into bite-sized pieces. Add it to the salad mixture.
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Make the Dressing:
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In a small bowl, whisk together the rice vinegar, lime juice, soy sauce, sesame oil, honey, garlic, ginger, and red pepper flakes until well combined.
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Assemble the Salad:
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Drizzle the dressing over the salad and toss gently to coat all the ingredients. Add crushed peanuts or cashews for extra crunch.
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Serve and Enjoy:
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Serve immediately or chill for a few minutes before serving. Enjoy as a light meal or refreshing side dish.
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Notes
Protein Options: Use grilled chicken, shrimp, or tofu, or skip the protein entirely for a vegetarian option.Noodles: Add cooked rice noodles for a more filling meal.Extra Veggies: Add avocado, radishes, or edamame for more texture.Gluten-Free: Ensure the soy sauce is gluten-free or use tamari.
