Description
This vibrant Spring Roll Salad is a fresh, colorful dish that combines delicate rice noodles, crunchy vegetables, fragrant herbs, and crispy pan-fried tofu, all tossed in a tangy, slightly spicy vegan dressing. It’s a light, refreshing meal perfect for warm days or anytime you crave a crisp, healthy salad inspired by classic Vietnamese flavors.
Ingredients
Scale
Salad
- 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
- 1 tablespoon olive oil (for pan-frying 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
- 2 tablespoons soy sauce (for tofu seasoning)
Optional Garnishes
- Chopped peanuts
- Sunflower seeds
- Sesame seeds
- Crispy fried shallots
- Fresh lime juice, for serving
Instructions
- Prep the noodles: Prepare the rice noodles according to the package instructions, usually by soaking them in hot water for about 10 minutes until tender, then drain 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 as preferred. Roughly chop the fresh cilantro and mint leaves.
- Cook the tofu: Heat 1 tablespoon of olive oil in a nonstick pan over medium heat. Add the cubed tofu along with 2 tablespoons of soy sauce and cook for 5 to 7 minutes, turning occasionally, until the tofu is golden and crispy on all sides.
- Make the dressing: In a small bowl, whisk together the vegan fish sauce (or soy sauce and lime juice substitute), sugar, rice vinegar, grated garlic, grated ginger, and sambal oelek until everything is well combined.
- Assemble the salad: In a large bowl, combine the prepared rice noodles, all the chopped vegetables, and herbs. Pour the dressing over the salad and toss everything thoroughly so all ingredients are evenly coated.
- Serve: Transfer the salad to serving plates or a large platter. Top with the crispy cooked tofu. Garnish with optional chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add a squeeze of fresh lime juice over the top for extra brightness if desired, then serve immediately to enjoy the freshest texture.
Notes
- For gluten-free, ensure you use gluten-free soy sauce or tamari in the dressing and for tofu.
- The tofu can be replaced with cooked shrimp or chicken if not vegan, adjusting the diet accordingly.
- Adjust the amount of sambal oelek or chili garlic sauce to control the spice level.
- If you prefer a crisper noodle texture, rinse the noodles under cold water after soaking and drain well before adding to the salad.
- To make this salad ahead, keep the dressing and tofu separate and add just before serving to avoid sogginess.
