Description
A fresh and vibrant Spring Roll Salad featuring rice noodles, colorful vegetables, fresh herbs, crispy pan-fried tofu, and a spicy-sweet dressing. This light yet satisfying salad combines the flavors of traditional Vietnamese spring rolls in an easy-to-make, deconstructed bowl perfect for a quick lunch or dinner.
Ingredients
Scale
Noodles
- 6.75 ounces rice noodles
Vegetables & 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 with 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 package instructions, typically by soaking them in hot water for about 10 minutes until tender. Drain and set aside.
- Prep the veggies: Thinly slice the green and purple cabbages, red bell pepper, and red onion. Julienne the carrots and cucumber or dice the cucumber if preferred. Roughly chop the fresh cilantro and mint leaves.
- Cook the tofu: Heat olive oil in a nonstick pan over medium heat. Add the cubed tofu and soy sauce, cooking until the tofu is golden and crispy on all sides, about 5 to 7 minutes. Remove from heat and set aside.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or substituted soy sauce and lime juice), sugar, vinegar, grated garlic, grated ginger, and sambal oelek until well combined.
- Assemble the salad: In a large bowl, combine the prepared noodles, all the chopped vegetables, and fresh herbs. Pour the dressing over everything and toss well to coat evenly.
- Serve: Plate the salad immediately to preserve freshness. Top with the crispy cooked tofu and sprinkle with optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice over the salad before serving if desired.
Notes
- For extra protein, you can add cooked shrimp or shredded chicken instead of tofu.
- Adjust the amount of sambal oelek to control the spice level to your preference.
- Use gluten-free soy sauce or tamari if you need a gluten-free version.
- Prepare the noodles and vegetables ahead of time to speed up assembly.
- This salad is best served fresh but can be stored in the fridge for up to one day; toss again before serving.
- Prep Time: 15 minutes
- Cook Time: 7 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Vietnamese
