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Take all those tasty Vietnamese spring roll flavors and toss them into a bright, unfussy salad that gives you that same amazing crunch without any rolling hassle. This bowl mixes soft rice noodles with loads of crispy veggies, fragrant herbs, and juicy shrimp, all drizzled with a rich peanut sauce that hits sweet, salty, tangy and spicy notes just right.
I came up with this after my Vietnam trip where I fell in love with their fresh spring rolls but couldn't be bothered making them at home all the time. Now we eat this constantly, particularly when it's hot outside and we want something cool but filling.
Vibrant Salad Ingredients
- Rice noodles: Give a soft foundation that soaks up all the tasty sauce.
- Shredded cabbage: Brings necessary crunchiness and good fiber.
- Romaine lettuce: Offers that fresh snap.
- Bean sprouts: Add that signature crunch and slight nutty taste.
- Shredded carrots: Pop with bright color and natural sweetness.
- Cucumber: Gives cool crispness to every bite.
- Fresh herbs: Mint and cilantro bring those must-have Vietnamese notes.
- Green onions: Add gentle oniony flavor.
- Chopped peanuts: Boost the crunch factor and nutty taste.
- Cooked shrimp: Provide light protein and natural sweetness.
Mouthwatering Sauce Components
- Peanut butter: Makes the smooth, rich base.
- Soy sauce: Brings that savory depth.
- Rice vinegar: Adds tangy zing.
- Lime juice: Perks up the fresh flavors.
- Honey: Adds just enough sweetness.
- Sesame oil: Gives that wonderful nutty smell.
- Garlic and ginger: Create amazing flavor layers.
- Sriracha: Skip it if you want, but it adds nice warmth.
Simple Cooking Steps
- Noodle Success Trick:
- Dunk rice noodles in hot water, then cool them under cold water so they don't stick together.
- Veggie Balance:
- Cut everything about the same size for easy eating.
- Smooth Sauce Magic:
- Mix peanut butter, soy sauce, lime juice, honey, sesame oil and flavor boosters until they're totally blended.
- Smart Mixing:
- Combine noodles with veggies, herbs and that tasty sauce.
- Finishing Touches:
- Scatter shrimp, peanuts and extra sauce on top before you dig in.
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Tasty Protein Swaps
Don't want shrimp? Try crispy pan-fried tofu, some grilled chicken pieces, or even roasted chickpeas to match your diet while keeping all those amazing flavors.
Weather-Ready Changes
Switch things up based on what's fresh now—try snap peas and radishes in summer, shredded Brussels sprouts and apple bits in fall, or fennel and broccoli stalks when winter hits.
Party-Ready Ideas
Set up a build-your-own salad station, pack individual portions in mason jars for picnics, or get fancy with pretty sauce drizzles when company's coming.
Quick Shortcuts
Buy pre-cut veggies, keep cooked noodles ready to go, and store your peanut sauce separately so you can throw dinner together fast.
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When you prep everything right, this salad gives you all those amazing Vietnamese spring roll flavors in a way that's so much easier to make and enjoy.
Frequently Asked Questions
- → Can I prepare this salad early?
- Yep! Just store the parts separately: veggies and noodles in one, shrimp in another, and dressing in a jar. Mix it all when you’re ready. It’ll stay fresh up to 3 days in the fridge.
- → How do I make this vegan or vegetarian?
- Skip the shrimp and go for tofu, tempeh, or edamame. For vegans, swap out honey in the dressing with agave nectar or maple syrup. The dressing is naturally dairy-free!
- → What’s a good peanut-free alternative?
- Use almond, cashew, sunflower seed butter, or tahini. Replace the chopped peanuts with toasted sunflower seeds or sesame seeds for extra crunch.
- → Can this be gluten-free?
- Totally! Sub soy sauce with tamari or coconut aminos. Rice noodles are typically GF, but double-check for cross-contamination.
- → What other proteins could I use?
- Grilled chicken, salmon, pork, or even steak would work. Switch it up and get creative with your favorite options!
- → Why cook the bean sprouts?
- Brief cooking kills bacteria that might linger. Microwave them for safety, especially for kids, pregnant women, or immunocompromised individuals. Love the crunch? Raw is okay if you're comfortable with the risk.