Go Back
–+ servings
Roasted veggie Buddha bowl with cashews, peanut sauce, and fresh vegetables.
Print Recipe
5 from 2 votes

Spring Roll Salad

If you're craving the vibrant flavors of spring rolls but don't feel like rolling them, this spring roll salad is your answer! It offers the same delicious and refreshing experience with less hassle. It's a low maintenance and a quick dinner option that's perfect for busy weeknights! This salad is also the perfect colorful and flavorful addition to your next potluck.
Prep Time10 minutes
Cook Time10 minutes
Course: Dinner, dinners, Lunch, Lunch Ideas
Servings: 4
Author: Lauren Less

Equipment

  • 1 bowl
  • 1 cutting board
  • 1 knife
  • 1 blender

Ingredients

Sauce

  • 1/4 cup coconut aminos
  • 1 tbsp lime juice
  • 1 clove garlic
  • 1/2 cup olive oil
  • 2 tbsp sriracha (optional)
  • 1 inch ginger
  • 1/3 cup almond butter

Salad

  • 1 package rice noodles
  • 1 cucumber
  • 3 carrots
  • 1/2 purple cabbage
  • 1 bunch green onions
  • 1 red pepper
  • 1 cup roasted cashews

Instructions

  • Gather your ingredients.
  • Combine sauce ingredients in a high speed blender.
  • Cook rice noodles according to package. If you want to make them crispy like I did, add them to a pan and pan fry them for 5-7 minutes after draining them.
  • Chop the vegetables.
  • Add all salad ingredients to a bowl and pour sauce over! Enjoy!