Description
This vibrant and fresh Spring Roll Salad features tender rice noodles, crisp cabbage, colorful vegetables, and pan-fried tofu tossed in a zesty, slightly spicy dressing. Inspired by traditional Vietnamese spring roll flavors, this salad is perfect for a quick, healthy, and satisfying meal in just 20 minutes.
Ingredients
Scale
Salad Ingredients
- 6.75 ounces rice noodles
- 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
- ½ block firm tofu, cubed
- Chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots (optional garnishes)
- Fresh lime juice (optional for serving)
For Cooking Tofu
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
Dressing Ingredients
- 6 tablespoons vegan fish sauce or substitute 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
Instructions
- Prep the noodles: Prepare the rice noodles according to the package instructions, which usually involves soaking them in hot water for about 10 minutes until tender but firm. Drain well and set aside.
- Prep the veggies: Thinly slice the green and purple cabbage, 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 the olive oil in a nonstick pan over medium heat. Add the cubed tofu along with the soy sauce. Cook the tofu until it becomes 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 soy sauce + lime juice substitute), sugar, rice vinegar, minced garlic, grated ginger, and sambal oelek until the sugar dissolves and the mixture is well combined.
- Assemble the salad: In a large bowl, combine the prepared rice noodles, all the chopped vegetables, and fresh herbs. Pour the dressing over the top and toss thoroughly to coat all ingredients evenly with the flavorful dressing.
- Serve: Plate the salad immediately to enjoy its crisp and fresh texture. Top with the crispy pan-fried tofu and any optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice over the salad if desired.
Notes
- Firm tofu works best for pan-frying as it holds its shape better.
- Adjust the amount of sambal oelek depending on your preferred spice level.
- You can substitute vegan fish sauce with a mixture of soy sauce and lime juice to keep this recipe vegan.
- For added texture, feel free to add crushed peanuts or toasted sesame seeds as garnish.
- This salad is best served immediately to retain the crunch of the fresh vegetables.
- Leftover dressing can be stored in the refrigerator for up to 3 days.
