This spring roll salad is one of my top recipes for warmer weather! It has so many veggies which I love. The peanut dressing is delicious – I could use it on everything! It’s quick to put together, and chopping the ingredients in a food processor makes it even more efficient. It’s vegan for all the plant-based eaters, too. Enjoy!
What You Will Need For This Recipe:
Romaine lettuce
Bell pepper
Cucumber
Carrots
Cabbage
Avocado
Basil
Rice noodles
Peanut butter
Maple syrup
Apple cider vinegar
Coconut aminos or soy sauce
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Spring Roll Salad
A veggie packed, vegan lunch or dinner. The peanut sauce on this recipe is so tasty!
Ingredients
Veggies:
2 cups chopped romaine lettuce
1 chopped bell pepper
1 cup chopped cucumber
1/2 cup chopped carrots
1 cup chopped cabbage
1 avocado, chopped
1/4 cup basil
Other:
2 cups cooked rice noodles
Sauce:
1/2 cup peanut butter
1 tbsp maple syrup
1 tsp apple cider vinegar
1 tbsp coconut aminos or soy sauce
1/4 cup water
Method
Add all of the chopped veggies & cooked rice noodles together.
Cook the rice noodles according to package instructions & let cool completely before adding.
In a food processor or blender, mix the sauce ingredients.
Mix the salad together.
Pour the sauce on top or save to add as you eat it throughout the week!
