Spring Roll Salad

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This Spring Roll Salad is fresh, crunchy, and loaded with noodles, crisp veggies, sweet mango, fresh herbs, and the most amazing peanut dressing!

Prep Time30

Total Time30

Course: Dinner

Cuisine: American

Keyword: Spring Roll Salad

Servings: servings, as a side

Author: Chelsea Lords

Cost: $7.15

Equipment

Ingredients

Salad:

16 ounces thin spaghetti plus 1 tbsp olive oil and cooking spray
3 cups shredded red cabbage
2 cups julienned red bell peppers (julienne = cut into long thin strips)
2 cups julienned cucumbers
2 cups shredded carrots
1 cup julienned mango
1 bunch fresh cilantro coarsely chopped
1 bunch fresh mint optional, coarsely chopped
1/2 cup honey roasted chopped peanuts coarsely chopped

Peanut Dressing:

1/2 cup creamy peanut butter
6 tablespoons honey
1/4 cup olive oil
1/4 cup water
3 tablespoons rice vinegar
3 tablespoons reduced-sodium soy sauce
1/4 teaspoon pepper
1/4 teaspoon cayenne pepper optional (may want to reduce honey without it)

US - Metric

Instructions

Pasta: Bring 12 cups of water to a boil. Once boiling, add 1 tablespoon salt. Cook the spaghetti according to the package directions. Drain, then rinse under cold water for about 30 seconds. Shake well to remove excess water, spray lightly with olive oil cooking spray, and toss. Let sit for a few minutes, then drizzle with the 1 tablespoon olive oil and toss again.
While the pasta cooks, wash and prepare the cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint.
Dressing: Add all of the dressing ingredients to a small blender or blender jar and blend until smooth. Taste and adjust as needed, adding a splash of water if you'd like a thinner dressing.
Add the cooled pasta, cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint to a large serving bowl.
If serving the entire salad right away, pour the dressing over the top and toss until everything is evenly coated. Otherwise, dress only the portion you plan to eat (see storage note). Sprinkle with the chopped peanuts and serve immediately.

Notes

Storage: Store the salad, peanut dressing, fresh herbs, and chopped peanuts in separate airtight containers in the refrigerator. Toss everything together just before serving so the vegetables stay crisp and the peanuts stay crunchy.

Nutrition