Description
A refreshing and vibrant Spring Roll Salad featuring rice noodles, fresh colorful vegetables, herbs, and crispy pan-fried tofu, tossed in a tangy, spicy vegan fish sauce dressing. This light yet satisfying salad captures the flavors of traditional spring rolls without the wrapping, perfect for a quick and healthy meal.
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
For Pan-Frying Tofu
- 1 tablespoon olive oil
- 2 tablespoons soy sauce
Dressing
- 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
Optional Garnishes
- Chopped peanuts
- Sunflower seeds
- Sesame seeds
- Crispy fried shallots
- Fresh lime juice for serving
Instructions
- Prepare noodles: Prepare the rice noodles according to the package instructions, typically by soaking them in hot water for about 10 minutes until tender but still chewy. Drain and set aside.
- Chop vegetables and herbs: Thinly slice the green and purple cabbages, red bell pepper, red onion, julienne the carrots and cucumber, and roughly chop the fresh cilantro and mint leaves. Combine all in a large mixing bowl.
- Pan-fry tofu: Heat 1 tablespoon olive oil over medium heat in a nonstick pan. Add the cubed tofu and 2 tablespoons soy sauce, frying until the tofu turns golden and crispy on all sides, approximately 5–7 minutes. Remove from heat and set aside.
- Make dressing: In a small bowl, whisk together the vegan fish sauce, sugar, rice vinegar, grated garlic, grated ginger, sambal oelek, and the juice of one lime, blending until the sugar dissolves and the flavors combine.
- Assemble salad: Add the cooked rice noodles to the bowl of vegetables and herbs. Pour the prepared dressing over the mixture and toss thoroughly to evenly coat all ingredients.
- Serve: Plate the salad immediately to preserve freshness and crunch. Top with the crispy pan-fried tofu and sprinkle optional garnishes such as chopped peanuts, sunflower seeds, sesame seeds, or crispy fried shallots. Add an extra squeeze of fresh lime juice if desired before serving.
Notes
- Use firm tofu for the best texture when pan-frying.
- Adjust the amount of sambal oelek based on your preferred spice level.
- The salad is best served fresh to maintain the crisp textures of the vegetables.
- Vegan fish sauce can often be found in Asian markets or substituted with soy sauce and lime juice for a similar tangy flavor.
- Rice noodles should be drained well to avoid excess moisture in the salad.
