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Gluten-free spring roll salad bowl filled with fresh vegetables and herbs.

Gluten-Free Spring Roll Salad Bowl

A delightful fusion of fresh veggies, zesty dressing, and crunchy nuts, all in one bowl! Perfect for lunch or dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Dinner, Lunch, Salad
Cuisine: Asian, Thai
Calories: 180
Ingredients Method Notes

Ingredients
  

Fresh Vegetables
  • 1 cup shredded carrots
  • 1 cup sliced bell peppers
  • 1 cup chopped cucumber
  • 1 cup shredded cabbage
  • 1/2 cup fresh cilantro (chopped)
  • 1/2 cup green onions (sliced)
Dressing
  • 3 tablespoons soy sauce or tamari
  • 2 tablespoons rice vinegar
  • 1 tablespoon sesame oil
  • 1 tablespoon fresh ginger (grated)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon red pepper flakes (optional)
Toppings
  • 1/4 cup peanuts or cashews (chopped)

Method
 

Preparation
  1. In a large bowl, combine the shredded carrots, sliced bell peppers, chopped cucumber, shredded cabbage, cilantro, and green onions.
  2. In another bowl, whisk together the soy sauce, rice vinegar, sesame oil, ginger, honey, and red pepper flakes to make the dressing.
  3. Pour the dressing over the salad and toss until well combined.
  4. Top the salad with chopped peanuts or cashews.
  5. Serve immediately or chill in the refrigerator for 30 minutes to let the flavors meld.

Notes

Consider mixing and matching veggies, adding more red pepper flakes for spice, or tossing in some cooked rice noodles for a filling twist. Chill the salad for half an hour for enhanced flavor.