Are you craving the fresh, vibrant flavors of spring rolls but want something a bit more substantial?
This Spring Roll Salad is the perfect solution!
It combines the crunch and zest of fresh vegetables with tender chicken and savory peanut sauce.
Plus, it’s easy to make and versatile enough for meal prep.
Let’s dive into this delightful recipe.
Ingredients
Salad:
- 8 oz thin rice noodles or vermicelli
- 1 1/2-2 cups cooked chicken, shredded
- 1/4 small red cabbage, shredded
- 1 red bell pepper, thinly sliced
- 1 medium carrot, shredded
- 1/2 English cucumber, thinly sliced
- 1/4 cup chopped Thai basil
- 1/4 cup chopped mint
- 1/4 cup chopped cilantro
- 5 springs green onion, chopped
- Optional: chopped peanuts
Peanut Sauce:
- 1/2 cup peanut butter
- 4-8 tablespoons water
- 2 tablespoons soy sauce
- 1 tablespoon hoisin sauce
- 2 teaspoons rice vinegar
- 1 teaspoon sesame oil
- 1-2 teaspoons sriracha, or to taste
- 1-2 garlic cloves, pressed
Instructions
1. Prepare the Peanut Sauce:
- In a Pyrex cup or small mixing bowl, combine 1/2 cup peanut butter, 2 tablespoons soy sauce, 1 tablespoon hoisin sauce, 2 teaspoons rice vinegar, 1 teaspoon sesame oil, 1-2 teaspoons sriracha (adjust based on your heat preference), and 1-2 pressed garlic cloves.
- Whisk the ingredients together until smooth.
- Gradually add 4-8 tablespoons of water, starting with 4 tablespoons and increasing until you reach your desired consistency.
- Set the sauce aside.
2. Chop the Vegetables:
- Shred 1/4 small red cabbage.
- Thinly slice 1 red bell pepper and 1/2 English cucumber.
- Shred 1 medium carrot.
- Chop 1/4 cup Thai basil, 1/4 cup mint, 1/4 cup cilantro, and 5 green onions.
3. Prepare the Chicken:
- You can use either homemade or store-bought chicken.
- Option 1: Homemade Chicken
- Preheat your oven to 400°F (200°C).
- Season 2 chicken breasts with 1 1/2 teaspoons salt, 1 teaspoon black pepper, and 1 teaspoon garlic powder.
- Bake for 30-35 minutes, or until the internal temperature reaches 165°F (74°C).
- Allow the chicken to cool slightly, then shred.
- Option 2: Rotisserie Chicken
- Purchase a rotisserie chicken from your local grocery store.
- Remove the skin and shred the meat.
4. Cook the Rice Noodles:
- Cook 8 oz of thin rice noodles or vermicelli according to the package instructions.
- Rinse the noodles under cold water to stop the cooking process and prevent them from sticking together.
- Use scissors to cut the noodles into more manageable pieces if desired.
5. Assemble the Salad:
- In a large salad bowl, combine the cooked rice noodles, shredded chicken, shredded red cabbage, sliced red bell pepper, shredded carrot, sliced cucumber, and chopped herbs (Thai basil, mint, cilantro, and green onions).
- Pour some of the peanut sauce over the salad and toss to combine.
- Add more peanut sauce as needed to coat the salad evenly.
- Garnish with chopped peanuts if desired.
6. Enjoy!
- Serve the salad immediately and enjoy the fresh, vibrant flavors.
Tips for Meal Prep
If you’re planning to make this salad ahead of time for meal prep, follow these steps:
- Prepare all the vegetables, herbs, chicken, and noodles as directed.
- Store the salad components in an airtight container.
- Keep the peanut sauce in a separate container to prevent the salad from becoming soggy.
- When you’re ready to eat, simply add the peanut sauce to the salad, toss to combine, and enjoy.
This Spring Roll Salad is not only delicious but also packed with nutritious ingredients.
The combination of fresh vegetables, tender chicken, and creamy peanut sauce makes it a satisfying meal that you’ll want to make again and again.
Enjoy your culinary creation!