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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

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.

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)

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.

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.

Find it online: https://homechineserecipes.com/spring-roll-salad-with-peanut-dressing-gluten-free/