Description
This vibrant Spring Roll Salad combines tender rice noodles with a colorful mix of fresh vegetables and herbs, topped with crispy pan-fried tofu and a zesty, flavorful dressing. Inspired by classic spring rolls, this recipe offers a refreshing and healthy dish perfect for a quick lunch or light dinner, packed with textures and bright, tangy flavors.
Ingredients
Scale
Noodles
- 6.75 ounces rice noodles
Vegetables and Herbs
- 1 cup green cabbage, thinly sliced
- 1 cup purple cabbage, thinly sliced
- ½ red bell pepper, thinly sliced
- ¾ cup carrots, julienned
- ½ cup cucumber, julienned or diced
- ¼ cup red onion, thinly sliced
- ¼-½ cup fresh cilantro leaves, roughly chopped
- ¼-½ cup fresh mint leaves, roughly chopped
Tofu
- ½ block firm tofu, cubed
- 1 tablespoon olive oil for pan-frying tofu
- 2 tablespoons soy sauce for tofu
Dressing
- 6 tablespoons vegan fish sauce or substitute 6 tablespoons soy sauce + 2 tablespoons lime juice
- 4 ½ tablespoons sugar
- 2 tablespoons rice vinegar or white vinegar
- 1-2 cloves garlic, grated or minced
- 2 teaspoons ginger, grated
- 1 heaping tablespoon sambal oelek or chili garlic sauce (adjust to heat preference)
- Juice of one lime
Optional Garnishes
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots
- Fresh lime juice (for serving)
Instructions
- Prep the noodles: Prepare the rice noodles according to the package instructions, typically by soaking them in hot water for about 10 minutes until tender, then drain and set aside.
- Prep the veggies: Thinly slice and julienne all vegetables—green and purple cabbage, carrots, cucumber, red bell pepper, and red onion. Roughly chop the fresh cilantro and mint leaves, and set all aside separately.
- Cook the tofu: Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Add the cubed firm tofu and 2 tablespoons soy sauce, cooking for 5 to 7 minutes, turning occasionally, until the tofu is golden brown and crispy on all sides.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or soy sauce and lime juice substitute), sugar, rice vinegar, grated garlic, grated ginger, and sambal oelek until fully combined and smooth.
- Assemble the salad: In a large mixing bowl, combine the cooked rice noodles with all the prepared vegetables and herbs. Pour the dressing over everything and toss thoroughly until all ingredients are evenly coated.
- Serve: Plate the salad immediately to preserve the fresh textures. Top with the crispy cooked tofu and sprinkle with any optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice on top if desired for an extra zing.
Notes
- To make this gluten free, ensure the soy sauce is gluten-free or use tamari.
- Adjust sambal oelek or chili garlic sauce according to preferred spice level.
- For added protein or variation, substitute tofu with cooked shrimp or chicken if not strictly vegan.
- Use fresh herbs generously to enhance flavor and freshness.
- The salad is best served immediately to retain the crispness of vegetables and tofu.
