Calling all spring roll lovers! This spring roll salad has all the spectacular crunch and contrast of color with a variety of veggies and tender, slightly chewy gluten-free rice noodles without the hassle of rolling it up. With the peanut dressing as a finishing touch, it’s going to be your new favorite vegan-friendly dish to make for satisfying lunches or light dinners!
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Table of Contents
What is a spring roll salad?
A spring roll salad is simply all the goodness that gets rolled up into Vietnamese spring rolls without being rolled up together. It takes this handheld delight out of the wrapper and into your bowl!
Nutrition For Mental Health
One cup of purple cabbage contains 7 grams of carbs, 1 gram of protein, and 1 gram of fiber. It is an excellent source of vitamin C and K. Purple cabbage is also a good source of vitamin B6 and contains smaller amounts of vitamin A, potassium, thiamine, and riboflavin.
This spring roll salad is rich in vitamin A. A meta-analysis of observational studies found that dietary intake of vitamin A was associated with a lower occurrence of depression.
Ingredients + Notes
If you don’t want to bother with wraps for the crispy, crunchy, and delightful spring roll flavors you love, then follow this recipe. It has some very simple ingredients you can find just about anywhere.
- Edamame: Edamame adds another layer of flavor and nutrition to your spring roll salad.
- Rice noodles: Rice noodles are ready in a pinch, and since they’re made with rice rather than flour, they’re gluten free. You can use angel hair or any other type of rice noodle.
- Cabbage: That signature crunch comes from the cabbage, adding loads of fiber along with it.
A full list of ingredients with exact amounts can be found in the recipe card below.
Substitutions + Variations
When you want this spring roll salad but are missing some of the ingredients, here’s what you can use or substitute if you see fit.
- Vinegar: If you don’t have rice vinegar, try white vinegar instead. While rice vinegar gives a more authentic taste, white vinegar makes a fine substitute.
- Sweetener: No maple syrup on hand? Agave nectar can work in a pinch.
- Tofu: Add some protein to your spring roll salad with a bit of tofu to make it more of a main dish.
- Sesame seeds: Some people truly hate cilantro, and if you’re one of them, you can use sesame seeds instead for a little extra garnish and flavor.
How To Make A Healthy Spring Roll Salad
- Cook rice noodles. Angel hair rice noodles don’t need to be “cooked”. They need to be soaked in very hot water for minutes. (Prepare according to package instructions.) Pour noodles into a mesh strainer and rinse with cold water to cool down. Let sit in the strainer to let any additional water strain out while you prep the rest of the salad.
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- Prep salad dressing by adding all the dressing ingredients into a small bowl and whisk together thoroughly.
- Add salad ingredients to a large bowl. Pour dressing on top and toss thoroughly. (The noodles tend to stick together, so adding smaller chunks of noodles to the bowl in between other ingredients can help evenly distribute them.) For optimal flavor, let it sit for 15+ minutes before serving so that the flavors soak in.
Servings Ideas
Serve this salad as-is for a fresh and fantastic lunch with Lemongrass Pho. You can also serve it as the starter for an Asian-themed meal, such as braised tofu.
Storage Tips
While this spring roll salad is spectacular, it is best when it’s fresh. That said, I only recommend that you store it in your fridge for a maximum of two to three days. Since it’s so simple and quick to make, it’s easy to put it together anytime your cravings strike.
FAQ
Yes, it is! It’s full of colorful vegetables which each give you plenty of vitamins and minerals you need for supporting your best health. Even better, it’s delicious, so if you want to eat healthier but need inspiration, this is the salad to turn to!
You can absolutely use another dressing, especially if you or another person at your table has a peanut allergy. A sweet-spicy chili dressing would also be delicious with this salad, or even a ginger dressing, though make sure it’s vegan first.
More Vegan Salad Recipes
If you tried this Spring Roll Salad Recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Recipe
Spring Roll Salad
Equipment
Ingredients
Salad
- 1/2 package angel hair rice noodles, (about 125g), cook according to package instructions
- 1/2 small head of green cabbage, finely sliced (about 3 cups)
- 1/2 small head red cabbage, finely sliced (about 3 cups)
- 2 carrots, julienne
- 1 cup frozen shelled edamame, cooked in the microwave for 2 minutes, then cooled
- 1/2 cup fresh cilantro, chopped
- 8 green onions, diced
Dressing
- 1/4 cup rice vinegar
- 1 1/2 tablespoons maple syrup
- 2 tablespoons low-sodium soy sauce
- Juice from two limes
- 1 tablespoon peanut butter
- 1/2 teaspoon fresh ginger, finely grated (I used a
- 2 cloves garlic, minced
Instructions
- Cook rice noodles. Angel hair rice noodles don’t need to be “cooked”. They need to be soaked in very hot water for minutes. (Prepare according to package instructions.) Pour noodles into a mesh strainer and rinse with cold water to cool down. Let sit in the strainer to let any additional water strain out while you prep the rest of the salad.
- Prep salad dressing by adding all the dressing ingredients into a small bowl and whisk together thoroughly.
- Add salad ingredients to a large bowl. Pour dressing on top and toss thoroughly. (The noodles tend to stick together, so adding smaller chunks of noodles to the bowl in between other ingredients can help evenly distribute them.) For optimal flavor, let it sit for 15+ minutes before serving so that the flavors soak in.
Video
Notes
Nutrition
Did you make this recipe?
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Reference
Zhang, Y., Ding, J., & Liang, J. (2022). Associations of Dietary Vitamin A and Beta-Carotene Intake With Depression. A Meta-Analysis of Observational Studies. Frontiers in nutrition, 9, 881139. https://doi.org/10.3389/fnut.2022.881139
One of my new favorite recipes!