If you love spring rolls, but don’t want to deal with the hassle of wrapping them, then this spring roll salad is for you. It has all the flavors and textures of a spring roll, but in a bowl. It’s super refreshing and delicious, full of antioxidants and gluten-free rice pasta. The best part is the homemade peanut sauce, which is creamy, tangy, spicy, and sweet. It’s so easy to make, and you can adjust the ingredients to your taste. Trust me, once you try this dressing, you’ll want to put it on everything!

Ingredients

For the salad, you’ll need:

• 8 oz rice noodles, cooked according to package directions
• 1 lb cooked shrimp, peeled and de-veined
• 4 cups butter lettuce, chopped
• 1 cup shredded carrots
• 1 cup bean sprouts
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup fresh cilantro leaves, chopped
• 1/4 cup roasted peanuts, chopped
• Yellow radish
• Garbanzo beans
• Cashews

For the dressing, you’ll need:

• 1/2 cup natural peanut butter, creamy
• 1 tbs rice vinegar
• 2 tbs low sodium soy sauce or coconut aminos
• 2 tbs brown sugar
• 2 tbs chili garlic sauce
• 1 tbs fresh lime juice
• 2+ garlic cloves, or equivalent to taste, minced
• 1 tbs ginger root, grated
• 2-4 tbs water, to thin the dressing

Instructions

1. To make the dressing, whisk together the peanut butter, rice vinegar, soy sauce, brown sugar, chili garlic sauce, lime juice, garlic, and ginger in a small bowl. Add water gradually until you reach your desired consistency. You can also use a blender or a food processor to make the dressing smoother.
2. To assemble the salad, toss the rice noodles with some of the dressing in a large bowl. Divide the noodles among four plates or bowls. Top with shrimp, lettuce, carrots, bean sprouts, mint, cilantro, and peanuts. Drizzle more dressing over the salad, or serve it on the side.
3. Enjoy your spring roll salad with homemade peanut sauce!

Tips and Variations

• You can use any protein you like instead of shrimp, such as chicken, tofu, or tempeh.
• Use any vegetables you like instead of carrots and bean sprouts, such as cucumber, radish, bell pepper, or cabbage.
• Change up your herbs and instead of mint choose cilantro, basil, parsley, or dill.
• Choose any nuts instead of peanuts, such as cashews, almonds, or pistachios.
• Make the dressing ahead of time and store it in an airtight container in the refrigerator for up to a week. You may need to whisk it or microwave it briefly before using, as it may thicken or separate.

Why You’ll Love This Salad

• It’s a great way to use up leftover rice noodles or shrimp.
• It’s a light and refreshing meal that’s perfect for warm weather.
• It’s packed with protein, fiber, and healthy fats that will keep you satisfied for hours.
• It’s gluten-free, dairy-free, and vegan-friendly (if you use tofu and coconut aminos).
• It’s bursting with flavor from the homemade peanut sauce, which is so much better than store-bought.

I hope you enjoy this spring roll salad with homemade peanut sauce as much as I do. It’s one of my favorite salads to make, and it always gets rave reviews from my family and friends. Let me know what you think in the comments below, and don’t forget to share this recipe with your loved ones. Happy cooking! 😊