Go Back
–+ servings
Spring roll salad in a large serving bowl.
Print

Spring Roll Salad

A take on Thai fresh spring rolls, Spring Roll Salad is a noodle-based chilled salad with crisp veggies, fresh herbs, crunchy toasted cashews, and a tangy ginger-lime dressing. Spring Roll Salad is the perfect easy dish as we transition out of summer break and back to work and school.
Course Main Course, Salad, Side Dish
Cuisine Thai
Diet Gluten Free, Vegan, Vegetarian
Keyword Carrot, cilantro, cucumber, easy meal, Garlic, Ginger, lime, meal prep, Mint, no bake recipe, Red cabbage, red peppers, Rice noodles, Summer Salad
Prep Time 20 minutes
Servings 6 people
Author Ashley

Equipment

  • Mandoline or sharp chef's knife
  • microplane grater

Ingredients

  • 200 grams vermicelli rice noodles
  • 1 medium red bell pepper
  • 1 medium carrot
  • 2 cups julienned cucumber
  • 2 cups shredded red cabbage
  • 3/4 cup toasted cashews, roughly chopped
  • 3 green onions, thinly sliced
  • 1 cup mixed mint, basil, and cilantro

Ginger-Lime Dressing

  • 1/4 cup avocado oil (or other neutral oil)
  • 3 tablespoons fresh lime juice
  • 1 inch piece fresh ginger, peeled and finely grated
  • 1 large garlic clove, peeled and finely grated
  • 2 teaspoons maple syrup
  • 1/2 teaspoon sambal oelek
  • Sea salt

Instructions

  • Prepare the vermicelli rice noodles according to package instructions. Drain and rinse the prepared noodles under cool water and transfer to a large serving bowl.
  • Using a mandoline or sharp chef's knife, julienne the red bell pepper, carrot, and cucumber, and shred the red cabbage. Thinly slice the green onions, and roughly chop the fresh herbs and toasted cashews.
  • Transfer the prepared vegetables to the serving bowl with the noodles, reserving the chopped cashews and about half of the fresh herbs and green onion for garnishing.
  • In a jar, combine the avocado oil, fresh lime juice, finely grated ginger, finely grated garlic, maple syrup, sambal oelek, and sea salt. Screw on the lid tightly and shake vigorously to combine.
  • Pour the ginger-lime dressing over the noodles and vegetables. Toss well so the noodles and vegetables are covered in the dressing. Sprinkle the reserved herbs and green onions on top along with the cashews.
  • Serve immediately, or store in an airtight container in the fridge for up to 4 days. If you aren't planning to eat the salad right away, I would wait to add the toasted cashews until just before serving (the nuts will soften in the fridge).