1 day Ago By Danielle Brown
This spring roll salad from Danielle Brown’s new vegan cookbook Life-Changing Salads is a fun, fresh take on a classic. It brings together all the best parts of a spring roll without the fuss of wrapping. You can throw it together in about 30 minutes, making it perfect for a quick lunch or a lighter dinner.
The salad mixes thin rice noodles with cucumber, cabbage, carrots, and bell pepper. Fresh cilantro and green onions add even more flavor. A creamy peanut dressing ties everything together, and a sprinkle of peanuts and sesame seeds gives a great crunch.
It makes around eight servings, so it’s a great choice when you’re feeding a family or hosting friends. You can also prep it ahead and store leftovers for up to three days. It holds up well and makes an easy grab-and-go vegan lunch.
If you want something colorful, fresh, and filling without spending hours in the kitchen, this spring roll salad is a great option. Read more: Chickpea And Veggie Pita PocketsMaking the spring roll saladIf you're not in the mood to make spring rolls but you're really craving them, try this spring roll salad bowl. It's made in under 30 minutes and serves up to eight people.
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wprm-rating-star-50 svg * { fill: url(#wprm-recipe-user-rating-0-50); }#wprm-recipe-user-rating-0 .wprm-rating-star.wprm-rating-star-66 svg * { fill: url(#wprm-recipe-user-rating-0-66); }linearGradient#wprm-recipe-user-rating-0-33 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-50 stop { stop-color: #343434; }linearGradient#wprm-recipe-user-rating-0-66 stop { stop-color: #343434; }No ratings yetDuration25 minutes minsCook Time5 minutes minsPrep Time20 minutes minsServings8IngredientsFor the spring roll salad12 oz (340g) thin rice noodles1 large cucumber julienned1 cup thinly sliced cabbage2 large carrots julienned1 large red bell pepper ribs and seeds removed, thinly sliced1⁄4 cup chopped roasted peanuts1⁄3 cup chopped fresh cilantro1⁄4 cup sliced green onion2 batches creamy dreamy peanut dressing see below2 tsp sesame seedsFor the creamy dreamy peanut dressing1⁄2 cup natural peanut butter3 tbsp coconut aminos1 tbsp soy sauce2 tbsp rice vinegar2 tbsp sriracha1⁄2 tsp garlic powder1⁄4 tsp ginger powder1 tbsp toasted sesame oil1⁄4 tsp saltInstructionsFor the spring roll saladCook the rice noodles according to package instructions.
Rinse with cold water, drain, and place in a large bowl.To the large bowl, add the cucumber, cabbage, carrots, bell pepper, peanuts, cilantro, and green onion.Pour the dressing over top (as little or as much as you’d like).
Toss with tongs, garnish with sesame seeds, and serve!For the creamy dreamy peanut dressingTo a bowl, add all the ingredients and 1/3cup water. Whisk together until well combined.Republished with permission from DK Publishing and Danielle Brown founder and CEO of the wildly popular plant-based lifestyle brand, HealthyGirl Kitchen.
Find her new cookbook Life Changing Salads here and her Instagram here.Read more: High-Protein Sweet Potato Salad Jar With Tofu ‘Cheese’This article was written by Danielle Brown on the PBN Website..
