Description

All the flavors of your favorite Vietnamese spring rolls — no rolling required. Crisp veggies, soft rice noodles, fresh herbs, and a creamy peanut dressing come together in this bright, nourishing bowl. It’s a perfect clean eating dinner that feels light but satisfies like a full meal.

Ingredients

Scale

For the Salad:

6 oz rice noodles (vermicelli or thin rice sticks)

2 cups shredded romaine or napa cabbage

1 cup shredded carrots

1 red bell pepper, thinly sliced

1 cucumber, julienned or spiralized

1 cup bean sprouts

1/2 cup fresh mint leaves

1/2 cup fresh cilantro leaves

Optional: sliced avocado, chopped peanuts, or baked tofu/grilled shrimp for protein

For the Peanut Sauce:

1/4 cup natural peanut butter

2 tbsp rice vinegar

1 tbsp soy sauce (or coconut aminos)

1 tbsp honey or maple syrup

1 tsp sesame oil

1 clove garlic, minced

1 tsp grated ginger

2–4 tbsp warm water (to thin)

Optional: chili flakes or sriracha for heat

Instructions

Cook the Noodles:
Boil rice noodles according to package instructions. Drain, rinse with cold water, and set aside.

Make the Peanut Sauce:
Whisk all sauce ingredients in a bowl until smooth. Add water gradually until pourable.

Assemble the Salad:
In large bowls, layer noodles, shredded veggies, herbs, and any optional toppings or proteins.

Drizzle and Toss:
Top with peanut sauce. Toss just before eating for the freshest texture and flavor.

Prep Time: 15 minutes
Cook Time: 5 minutes

Nutrition

Calories: 350 / Serving
Fat: 16g / Serving
Carbohydrates: 42g / Serving
Protein: 8g / Serving