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

Gluten-Free Spring Roll Salad Bowl

A vibrant and crunchy salad bowl packed with fresh vegetables, zesty flavors, and topped with nuts, perfect for busy weeknights or lazy weekends.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Asian, Gluten-Free
Calories: 250
Ingredients Method Notes

Ingredients
  

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)
Toppings
  • 1/4 cup peanuts or cashews (chopped)
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)

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

Great meal prep option; store dressing separately to maintain freshness.