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Spring Roll Salad

A fresh and vibrant salad that captures the flavors and textures of traditional spring rolls, without the hassle of rolling or rice paper.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Asian, Healthy
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz Rice noodles Provides a tender, light base.
  • 4 cups Lettuce Any crisp lettuce works well.
  • 1 cup Carrots, julienned Adds sweetness and texture.
  • 1 cup Cucumber, julienned Adds freshness.
  • 1 medium Red bell pepper, sliced Provides sweetness and crunch.
  • 1 medium Avocado, sliced Adds creaminess.
  • 1/2 cup Fresh cilantro, chopped Adds an herbaceous note.
Dressing
  • 1 lime Lime juice Bright, acidic base.
  • 3 tbsp Soy sauce or tamari Adds savory depth.
  • 1 tbsp Sesame oil For a toasty aroma.
  • 1/4 tsp Chili flakes (optional) For those who enjoy a bit of heat.

Method
 

Preparation
  1. Cook the rice noodles according to package instructions until tender but still have a slight bounce.
  2. Rinse the noodles under cold water to stop cooking and keep them from sticking.
  3. In a large bowl, combine the cooled rice noodles, lettuce, carrots, cucumber, red bell pepper, avocado, and cilantro.
  4. In a small bowl, whisk together lime juice, soy sauce, sesame oil, and chili flakes.
Serving
  1. Pour the dressing over the salad and toss gently to combine.
  2. Chill briefly before serving to let flavors meld.
  3. Serve chilled.

Notes

Best enjoyed fresh, especially with the avocado added just before serving to reduce browning. For longer storage, keep dressing separate.