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Easy Spring Roll Salad Weeknight Lunch Win

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A fresh and colorful salad inspired by classic spring rolls, perfect for quick lunches and busy weeknights.

Ingredients

  • Rice noodles – 150 g (5 oz)

  • Shredded carrots – 1 cup (100 g)

  • Red bell pepper – 1 medium (120 g), thinly sliced

  • Cucumber – 1 large (200 g), julienned

  • Purple cabbage – 1 cup (90 g), shredded

  • Cooked chicken breast – 250 g (9 oz), sliced

  • Fresh mint – ½ cup

  • Fresh cilantro – ½ cup

  • Green onions – 2 stalks, sliced

  • Roasted peanuts – ⅓ cup (50 g), chopped

For the Dressing

  • Creamy peanut butter – ⅓ cup (80 g)

  • Lime juice – 3 tablespoons (45 ml)

  • Soy sauce or tamari – 2 tablespoons (30 ml)

  • Honey or maple syrup – 1½ tablespoons (30 g)

  • Fresh ginger – 1 teaspoon (5 g), grated

  • Garlic – 1 clove, minced

  • Warm water – 3–5 tablespoons (45–75 ml)

Instructions

  • Cook the rice noodles according to package instructions, then drain and rinse under cold water.

  • Prepare all vegetables and herbs while noodles cook.

  • Whisk together all dressing ingredients, adding warm water gradually.

  • Combine noodles, vegetables, chicken, and herbs in a large bowl.

 

  • Toss with dressing until evenly coated and top with peanuts before serving.

Notes

For best texture when meal prepping, store the dressing separately and add peanuts just before serving.

Find it online: https://minadish.com/easy-spring-roll-salad-weeknight-lunch-win/