Vietnamese spring roll salad skips rice paper entirely—street vendors in Saigon invented this deconstructed version during 1970s shortages.
Spring Roll Salad
Dive into a bowl of freshness with our Spring Roll Salad, where tender rice noodles meet a rainbow of crisp veggies for a delightful crunch in every bite! Tossed with zesty lime and a hint of sesame oil, this vibrant dish brings the essence of spring rolls to your table. Perfect for a light lunch or a colorful side, it’s sure to brighten up your meal!
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Red bell pepper
- Purple cabbage
- Carrots
- Cilantro (120 ml)
- Cucumber
- Green onion
🫙Pantry Staples(2)
- thin rice noodles (480 ml)
- Peanuts (120 ml)
👨🍳 Instructions
- 1
Cook the thin rice noodles according to package instructions and set aside.
- 2
In a large bowl, combine the cooked noodles with cucumber, purple cabbage, carrots, red bell pepper, peanuts, cilantro, and green onion.
- 3
Toss the salad together and top with sesame seeds and a creamy peanut dressing.
💡 Pro Tips
- ✓Rinse cooked rice noodles under cold water for 30-45 seconds to remove excess starch and prevent clumping, then toss with 1 tsp neutral oil to maintain separation.technique30-45 seconds
- ✓Salt julienned vegetables (cucumber, cabbage, carrots) with 1/2 tsp salt for 15 minutes, then squeeze out moisture to concentrate flavors and prevent dressing dilution.timing15 minutes
- ✓Toast sesame seeds in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify nutty flavor through Maillard reactions.technique2-3 minutes
- ✓Keep peanut dressing separate until serving because acids in dressing break down vegetable cell walls, causing wilting within 20-30 minutes.timing20-30 minutes
- ✓Slice vegetables to uniform 1/8-inch thickness using a mandoline to ensure even texture and consistent dressing distribution throughout the salad.equipment1/8-inch thickness
Share this recipe
Prep
15
min
Cook
15
min
Serves
4
people
Level
beginner
Share this recipe
Vietnamese spring roll salad skips rice paper entirely—street vendors in Saigon invented this deconstructed version during 1970s shortages.
Spring Roll Salad
Dive into a bowl of freshness with our Spring Roll Salad, where tender rice noodles meet a rainbow of crisp veggies for a delightful crunch in every bite! Tossed with zesty lime and a hint of sesame oil, this vibrant dish brings the essence of spring rolls to your table. Perfect for a light lunch or a colorful side, it’s sure to brighten up your meal!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Red bell pepper
- Purple cabbage
- Carrots
- Cilantro (120 ml)
- Cucumber
- Green onion
🫙Pantry Staples(2)
- thin rice noodles (480 ml)
- Peanuts (120 ml)
👨🍳 Instructions
- 1
Cook the thin rice noodles according to package instructions and set aside.
- 2
In a large bowl, combine the cooked noodles with cucumber, purple cabbage, carrots, red bell pepper, peanuts, cilantro, and green onion.
- 3
Toss the salad together and top with sesame seeds and a creamy peanut dressing.
💡 Pro Tips
- ✓Rinse cooked rice noodles under cold water for 30-45 seconds to remove excess starch and prevent clumping, then toss with 1 tsp neutral oil to maintain separation.technique30-45 seconds
- ✓Salt julienned vegetables (cucumber, cabbage, carrots) with 1/2 tsp salt for 15 minutes, then squeeze out moisture to concentrate flavors and prevent dressing dilution.timing15 minutes
- ✓Toast sesame seeds in a dry pan at medium heat for 2-3 minutes until golden to activate oils and intensify nutty flavor through Maillard reactions.technique2-3 minutes
- ✓Keep peanut dressing separate until serving because acids in dressing break down vegetable cell walls, causing wilting within 20-30 minutes.timing20-30 minutes
- ✓Slice vegetables to uniform 1/8-inch thickness using a mandoline to ensure even texture and consistent dressing distribution throughout the salad.equipment1/8-inch thickness