Description
Experience the vibrant flavors and crunchy textures of this delightful spring roll salad. Combining fresh vegetables, aromatic herbs, and a zesty dressing, this dish is perfect for summer gatherings or a quick weeknight meal. It’s not just food; it’s an explosion of color and taste that will uplift your dining experience.
Ingredients
Scale
- 2 cups shredded green or purple cabbage
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1 cup sliced bell peppers (any color)
- 1/4 cup chopped fresh cilantro or mint
- 4 oz thin rice noodles
- 2 tbsp fresh lime juice
- 2 tbsp low-sodium soy sauce
- 1 tbsp peanut butter (optional)
Instructions
- Prep the Vegetables: Wash and chop the cabbage into thin strips, shred the carrots, and slice cucumbers and bell peppers.
- Cook the Rice Noodles: Boil water in a pot, add rice noodles, and cook according to package instructions until tender but slightly chewy. Drain and rinse with cold water.
- Mix Dressing: In a bowl, whisk together lime juice, soy sauce, and peanut butter if desired. Adjust seasoning for balance.
- Toss Salad: In a large bowl, combine all vegetables, herbs, and rice noodles. Pour dressing over and mix gently until evenly coated.
- Serve: Transfer to serving bowls or plates and garnish with extra herbs or peanuts if desired.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 220
- Sugar: 6g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 0mg