Vietnamese Spring Roll Salad

Vietnamese spring rolls are delicious and refreshing, but they can be tricky to make. No problem! We deconstructed them to create a simple salad that combines all of the ingredients, with added rice noodles instead of rice pancakes. Look for whole grain (brown rice) noodles, like Annie Chun’s. (We do not receive anything for mentioning any brands. This is just what we found at the store and liked.) You’ll only need to cook about 2 ounces of dry noodles for this recipe, but you can always prepare the whole package and save them for stir-fry the next day.

Use our Miso Ginger Dressing to give it the perfect last touch. Our recipe makes just enough to lightly coat all of the salad. If you want more flavor, double the recipe and use half on the noodles and the remainder on the salad.

Difficulty:

Moderate

Cost:

Inexpensive!

Serves:3people

Serving Size:2 cups

Vietnamese Spring Roll Salad

Votes: 1 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

We love this deconstructed Vietnamese Spring Roll salad. It's so much quicker and easier to make than spring rolls! We use Napa (Chinese) cabbage, but Savoy cabbage also works. This makes a nice side salad or main dish salad. See variations.

• CourseSalads, Sandwiches
• CuisineAsian

Tools:large (4 to 6-quart) saucepan for noodles, knife and cutting board, medium and large bowls, grater, small bowl or liquid measuring cup

	Prep Time
	20 minutes

Prep Time 20 minutes

Difficulty: Moderate Cost: Inexpensive! Serves:3people Serving Size:2 cups

Vietnamese Spring Roll Salad Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan We love this deconstructed Vietnamese Spring Roll salad. It's so much quicker and easier to make than spring rolls! We use Napa (Chinese) cabbage, but Savoy cabbage also works. This makes a nice side salad or main dish salad. See variations. CourseSalads, Sandwiches CuisineAsian Tools:large (4 to 6-quart) saucepan for noodles, knife and cutting board, medium and large bowls, grater, small bowl or liquid measuring cup Prep Time 20 minutes Prep Time 20 minutes

Ingredients

Dressing:

• 1 recipe Miso Ginger Dressing (or double the recipe)

Noodles:

• 2 cups rice noodles cooked (your choice)
• 1 teaspoon oil (preferably sesame or extra virgin olive oil)
• 1/2 teaspoon hot pepper sauce like Sriracha (or 1/4 teaspoon Tabasco)

Salad:

• 2 cups Napa cabbage chopped
• 1 cup cucumber chopped
• 1 cup carrot grated
• 1 green onion
• 1/4 cup fresh mint or cilantro, chopped
• 1 (8-ounce) can sliced water chestnuts (optional)

Garnish:

• 1/2 cup peanuts roasted
• sprigs mint (optional)

Servings: people

Units:MetricUS Imperial

Instructions

1. Make Miso Ginger Dressing. Double the recipe if you want extra.
2. Break about 2 ounces (or whole package) of dry rice noodles in half or smaller pieces and cook per package instructions.

   
3. Toss 2 cups of the noodles with the oil and Sriracha or similar hot sauce. If you doubled the dressing recipe, leave out the oil and add about 1/4 to 1/2 of dressing instead.
4. Thinly slice the cabbage and chop the cucumber. Place in a large bowl.
5. Grate the carrot, thinly slice the green onion and chop the mint, adding to the bowl as you do. Drain and add optional water chestnuts.

   
6. Pour the dressing (or half the dressing if you doubled the recipe) over salad and toss.
7. Place about 1/3 of the noodles in a bowl and top with about 1/3 of the salad.
8. Sprinkle peanuts over the salad right before serving. If you doubled the dressing recipe, serve the remaining half on the side. Garnish with a sprig of mint if desired.

   

Recipe Notes

VARIATIONS:

Top with salmon, shrimp or chicken instead of peanuts.

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