Turn spring rolls into a salad! Here’s how to make this veggie packed summer recipe

This is an easier way to serve your favorite spring rolls.

Everything you love about spring rolls, without the rolling! This salad is colorful, packed with fresh veggies, and easy to toss together for a summer meal.

Lisa Danielson shared the easiest way to get your spring roll fix. Instead of rolling them up, this method capitalizes on chopping. Slice each veggie in a julienne cut to make your salad cohesive. Top with a peanut dressing to give it an authentic flavor pop on top.

Spring Roll Salad

INGREDIENTS

• Thin Rice Noodles
• Cucumber
• Purple cabbage
• Carrots
• Red Bell Pepper
• Peanuts
• Cilantro
• Green Onion
• Sesame Seeds

Peanut Dressing

• ½ cup runny natural peanut butter
• 3 Tbsp coconut aminos
• 1 Tbsp soy sauce
• 1 Tbsp rice vinegar
• 2 Tbsp hot water
• 1 Tbsp Sriracha
• 1 tsp garlic powder
• ½ tsp ginger
• 1 Tbsp toasted sesame oil

METHOD

1. Cook noodles and rinse with cold water.
2. Prep veggies, julienne cut the cucumber, cabbage, carrots, peppers.
3. Chop peanuts.
4. Add all ingredients to a bowl.
5. Whisk the dressing together and pour overtop. Enjoy!

Find more from Lisa on Instagram, @veggie_lisa, or on her website, veggielisa.com.