Fresh, vibrant, and crunchy, this Spring Roll Salad is a game-changer for meal preps! Inspired by the classic spring roll, this deconstructed version packs all the flavor into a bowl—without the hassle of rolling. With crisp veggies, tender rice noodles, and a peanut-y dressing, it’s the perfect balance of texture and taste. Whether you’re craving something light for lunch or a colorful side dish, this salad is endlessly versatile and easy to customize with your favorite proteins. Vegan, packed with nutrients, and absolutely delicious, it’s a recipe you’ll want to make on repeat! 🌿🥢
Why You’ll Love This Recipe
- Quick and Easy: No rolling required! Toss everything into a bowl for a fuss-free meal.
- Gluten-Free Friendly: With rice noodles and tamari, it’s perfect for gluten-free diets.
- Customizable: Add your favorite protein or veggies to make it your own.
- Healthy and Balanced: Packed with fiber, protein, and plenty of fresh produce.
Here’s How to Make it!
Spring Roll Salad with Peanut Dressing
Description
Ingredients
For the Salad:
For the Tofu:
For the Dressing:
Instructions
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Cook the Rice Noodles:
Prepare the rice noodles according to package instructions. Rinse with cold water and set aside.
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Make Tofu:
Preheat airfryer to 400. Cut tofu into small cubes and press with paper towel. Coat in cornstarch and air fry for 10 mins. Coat in sweet chili sauce and air fry additional 2 mins.
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Make the Dressing:
Whisk together all the dressing ingredients in a small bowl until smooth. Adjust sweetness or saltiness to taste.
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Prepare the Salad:
Slice and shred all vegetables for the salad. In a large bowl, combine the greens, rice noodles, vegetables, and tofu Toss gently to combine. Top with crushed peanuts, dressing, and toss.
