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This Spring Roll Salad recipe uses fresh veggies, fresh herbs, and a delicious peanut dressing. If you have been to my site before, you know that healthy recipes are my jam. This deconstructed spring roll salad brings together healthy food and delicious flavor that I know you are going to enjoy!
I love a good spring roll, but the rolling process can be time consuming! That’s one reason that this delicious salad came to be. All the best things about fresh spring rolls but without the hassle of rice paper sheets.
The recipe, as written, does not include any meat but it is a versatile dish that can be customized to your preferences. Add chicken breast to it, or create a shrimp spring roll salad if you’d like. The possibilities are endless!
Where’s the recipe?
Here at My Crazy Good Life we like to make our recipes easy for anyone to follow. Whether it is your first time in the kitchen or you have been cooking for years, we want to help you feel confident when you recreate these recipes.
In this article you will find ingredient information, prepping and assembling details, recipe tips, and healthy eating plan calculations. If you’d like to skip past all of that, you can scroll to the bottom of the page where you’ll find the easy to print Spring Roll Salad recipe card.
Ingredients
- Lettuce: leafy green or red leaf lettuce is what I use. You can use other lettuce varieties like butter lettuce if that’s what you have on hand.
- Red bell pepper: bell peppers are a great source of vitamin C. I like adding red peppers but any color will do if you prefer another.
- Cucumbers: Any kind will work. I usually get English or mini cucumbers for this recipe.
- Carrots: carrots add a variety of nutrients and the orange color adds to the beauty of this colorful salad.
- Purple cabbage: Cabbage is packed full of nutrients and may help fight inflammation. I like to use purple or red cabbage in this salad, but green will work fine too.
- Fresh basil: please get fresh basil for this recipe! I’ve tried to use dried basil and it doesn’t compare.
- Tofu: I love air frying the tofu first after marinating with homemade teriyaki sauce!
- Brown rice ramen: I like to use brown rice noodles because they’re a bit less processed than other rice noodles. They’re also whole grain and help you stay full for longer. You can use vermicelli noodles or traditional ramen noodles if you prefer.
- Edamame: adding edamame beans is another great vegan protein option.
- Green onions: thinly sliced green onions add great flavor to the salad.
Additional ingredients to consider
The ingredients listed above are my standard go-to ingredients for this Spring Roll Salad, but it’s not a big deal if you want to change the ingredients up a bit. Sometimes while I’m grocery shopping, I’ll also grab some of these tasty additions:
- Jicama: jicama is a crunchy, mellow tasting vegetable that goes well with the other Asian ingredients in this salad.
- Avocado: provides a creamy texture and healthy fat.
- Bean sprouts: bean sprouts are mildly sweet and an excellent source of antioxidants.
- Snap peas: snap peas can add a crunchy texture and sweet flavor to this dish.
- Crispy Quinoa if you’re all about the crunch.
Peanut Dressing Ingredients
This dressing doesn’t contain brown sugar or highly processed oils. You can feel good about eating it!
- Coconut aminos: coconut aminos are a healthy soy sauce or fish sauce substitute. If you can’t find coconut aminos, low sodium soy sauce or tamari will work.
- Peanut butter: you’ll want to use creamy peanut butter or almond butter.
- Maple syrup: I love using pure maple syrup as a sweetener. Other store bought sauces (like hoisin sauce) can use refined sugars, which I try to avoid.
- Sriracha or chili paste: sriracha is a uniquely flavored hot sauce that you’ll find in a lot of Asian recipes.
- Roasted sesame oil: using roasted (or toasted) sesame seed oil adds umami to this peanut dressing.
How to make Spring Roll Salad
- Prepare your work surface and set out a cutting board, sharp knife, and large bowl.
- Cook noodles based on the package directions. After the ramen is cooked, I like to drizzle some roasted sesame oil on them to keep them from sticking. The flavor is delicious, as well.
- While the ramen is cooking, you will want to start by dicing and slicing your vegetables.
- In a small bowl or mason jar, mix together the salad dressing ingredients.
- Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the salad dressing to your bowl. Dress the salad to your taste and store any extra dressing in an air-tight container.
- Toss the salad ingredients together until combined and serve immediately.
Recipe Tips
- Once mixed, the salad can become soggy. If you’d like to prepare some of this ahead of time, I’d suggest cutting the veggies, mixing the dressing, and cooking the ramen, and then storing them separately until you’re ready to assemble the salad.
- Fresh herbs really brighten this salad up. I like to use basil, but fresh cilantro or fresh mint would also be lovely.
Healthy Eating Plans
Portion Fix / 21 Day Fix
The entire recipe is 2 yellow containers, 2 red containers, 8 green containers, and about 2 teaspoons for the dressing.
One serving is 1 yellow container, 1 red container, 4 green containers, plus about 1 teaspoon for the dressing.
Weight Watchers
For the 2023 WW Points Plan, there are 11 points total per serving. The dressing is 8 points, and the salad is 3 points per serving. If you’d like to lower the points, you can cut the dressing amount or omit the noodles (which are 3 points per serving).
2B Mindset
This recipe is a perfect lunch as long as you have some protein. Remember, you’re aiming for 50% veggies, 25% FFC, and 25% protein.
More Delicious Vegetarian Recipes:
Here are some tasty vegetarian recipes that I hope you love!
- Teriyaki Tofu Stir Fry Bowls
- Fresh Veggie Spring Rolls with Spicy Peanut Sauce
- Instant Pot Lentil Tacos
- Vegan Chili Recipe
- Vegan Minestrone Soup
- Vegetarian Stuffed Peppers
- Instant Pot Pad Thai with Tofu
- Vegan Pineapple Fried Rice in the Instant Pot
Spring Roll Salad Recipe
Equipment
- Mixing Bowls
- Kitchen Knife
- Cutting Board
Ingredients
Salad Ingredients
- 1 cake Brown Rice Ramen cooked
- 4 cups Lettuce
- 1 cup Red bell pepper diced
- 1 cup Cucumber diced
- 1 cup Carrots shredded
- 1/2 cup Purple cabbage shredded
- 8 leaves Fresh basil
- 1 cube Sliced, Seasoned, and Cooked Tofu
- 1/4 cup Edamame shelled
- 3 stalks Green onions thinly sliced
Dressing Ingredients
- 1/4 cup Coconut aminos
- 1/8 cup Peanut butter creamy
- 1/2 tsp Maple syrup
- 1 1/2 tsp Sriracha or chili paste
- 1 1/2 tsp Roasted sesame oil
Instructions
- Prepare your work surface and set out a cutting board, sharp knife, and large bowl.
- Cook noodles based on the package directions. After the ramen is cooked, I like to drizzle some roasted sesame oil on them to keep them from sticking. The flavor is delicious, as well. 1 cake Brown Rice Ramen
- While the ramen is cooking, you will want to start by dicing and slicing your vegetables, basil, and tofu. 4 cups Lettuce 1 cup Red bell pepper. 1 cup Cucumber 1 cup Carrots 1/2 cup Purple cabbage 8 leaves Fresh basil 1 cube Sliced, Seasoned, and Cooked Tofu
- In a small bowl or mason jar, mix together the salad dressing ingredients. 1/4 cup Coconut aminos 1/8 cup Peanut butter 1/2 tsp Maple syrup 1 1/2 tsp Sriracha or chili paste 1 1/2 tsp Roasted sesame oil
- Next, place all of the veggies and the cooked ramen into your salad bowl. Then add the salad dressing to your bowl. Dress the salad to your taste and store any extra dressing in an air-tight container. 1/4 cup Edamame 3 stalks Green onions
- Toss the salad ingredients together until combined and serve immediately.
Notes
- Once mixed, the salad can become soggy. If you’d like to prepare some of this ahead of time, I’d suggest cutting the veggies, mixing the dressing, and cooking the ramen, and then storing them separately until you’re ready to assemble the salad.
- Fresh herbs really brighten this salad up. I like to use basil, but fresh cilantro or fresh mint would also be lovely.
Nutrition
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