Skill Level
Spring Roll Salad
Ingredients
English Cucumbers | 2 | |
Carrots | 3 | |
Red Pepper | 2 | |
Bean Sprouts | 1 Cup | |
Green Onions | 4 | |
Cilantro | 1 Bunch | |
Fresh Mint | 1/4 Cup | |
Vermicelli Noodles (cooked) | 1 Cup | |
Rice Paper Roll Sheets | 4 | |
Cashews | 1/2 Cup |
Dressing
Limes | 2 | |
Ponzu Sauce | 1/3 Cup | |
Canola Oil | 1/3 Cup | |
Coconut Sugar | 2 Tablespoons | |
Fresh Ginger | 4 Tablespoons | |
Garlic | 3 Cloves | |
Toasted Sesame Oil | 3 Tablespoons |



- Make the Dressing by whisking everything but the Oils together so the sugar has time to dissolve, add the oil while whisking so it all comes together.
- Cook the Noodles according to the package. Set aside to cool.
- Peel and matchstick the Carrots, dice the Red Peppers & Green Onions, remove the seeds from the Cucumber and slice diagonally, thinly slice the Red Onion. Add everything to the bowl.
- Tear the Cilantro and Mint and add to the bowl.
- Toss with only enough Dressing to coat.
- Top with the toasted Cashews and serve with the Rice Paper sheets, just cut them into quarters and fry in a little oil until they puff up, I did mine in a deep fryer and they only took a few seconds.
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