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Deconstructed Spring Roll Salad

Print Recipe
A fresh vegetable and rice noodle salad with peanut butter dressing
Course dinner, lunch
Cuisine Asian, Chinese
Keyword easy salad, easy vegan recipe, noodle salad, spring rolls, vegan, vegan recipe, vegan salad
Prep Time 20 mins
Servings 2
Calories 624.8
Author Cat Gavriusova

Equipment

Ingredients

  • 1 cup rice noodles prepared in accordance with package instructions
  • 1 cup red cabbage shredded
  • 1 carrot shaved into ribbons
  • ½ cup cilantro or parsley chopped
  • 100 g firm tofu cut into cubes

For the dressing

  • 2 tbsp peanut butter
  • 1 tbsp hoisin sauce
  • ¼ cup plant milk or more for thinner consistency

Toppings

  • crushed peanuts
  • sriracha
  • sprouts or microgreens

Instructions

  • Spread tofu on the air fryer tray and let it cook at 375-400F until crispy (about 15 minutes).
  • Prepare rice noodles in accordance with package instructions. When it's ready, drain excess water and let the noodles cool down.
  • To make the dressing, combine peanut butter, hoisin sauce and plant milk. Whisk everything together. You can add more milk to thin the dressing if you like.
  • Add all the ingredients into a mixing bowl, drizzle the dressing over the top and mix everything together.
  • Top with crushed peanuts, sriracha and greens. Enjoy!

Nutrition

Calories: 624.8kcal | Carbohydrates: 113.6g | Protein: 14.7g | Fat: 11.9g | Saturated Fat: 2.2g | Polyunsaturated Fat: 4.3g | Monounsaturated Fat: 4.9g | Cholesterol: 0.2mg | Sodium: 469.6mg | Potassium: 417mg | Fiber: 5.5g | Sugar: 7.7g | Vitamin A: 5978.3IU | Vitamin C: 30.4mg | Calcium: 167.3mg | Iron: 2.5mg