Spring Roll Salad
Serves 8
20 mins prep
0 mins total
Taking all of the yummy crunchiness from a spring roll and deconstructing it into a fresh, veggie packed salad that is so simple to make! This is great for meal prep or even to serve at your next BBQ or potluck!
cupchopped cabbageor coleslaw mix
red bell pepperthinly sliced
cupcucumberthinly sliced
ozcooked chicken (5oz per serving)chopped or sliced
For the Dressing:
tspminced gingerI love buying the frozen blocks for this or buying the paste from the produce section
tbspminced garlic
tbspcoconut aminos
tbsporange juice
tbsporange zest
tbspsesame oil
tbsphoney
tbspolive oil
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Start by chopping all of your veggies. You want to slice the cucumber + red bell pepper into very thin slices.
Once you are done chopping your veggies, boil the rice noodles according to the instructions on the box, usually for about 2-3 minutes. Once the noodles are done, run them under cold water to stop the cooking process.
Make your dressing by adding all of the ingredients into a small bowl, stir with a spoon to blend it all together.
In a large bowl, add the noodles + all of the veggies + peanuts. Pour in the dressing and toss everything together to combine.
Serve with grilled chicken and top with more cilantro.
This will hold up in the fridge for up to 4 days. If you are making this for a party as a side dish, I suggest making it the same day!