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Lunch / Dinner

Spring Roll Salad

Do you like spring rolls? Then you'll love this vegetarian Spring Roll Salad. Full of vegetables and herbs, this healthy salad is as good for you as it is delicious. A spicy citrus dressing and a topping of crispy shallots give this dinner salad a lot of punch. The only real work comes from prepping the ingredients!

This recipe is reprinted from A New Way to Food by Maggie Batista.


4 servings

Total Time

45 minutes

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Test Kitchen Tip

To Make Crispy Shallots:

1 cup grapeseed or safflower oil 6 medium shallots, peeled and sliced about 1/8-inch thick Sea salt

Place oil in a small saucepan. Add shallots, turn heat to medium, and cook gently, stirring occasionally to keep shallots under oil until they gradually turn golden brown, about 15 minutes (turn down heat if they seem to be coloring too quickly). Keep a close eye on the coloring, they can turn dark brown very quickly.

Transfer shallots to a papertowel-lined plate using a slotted spoon. Blot shallots to remove excess oil. Shallots will crisp as they cool; sprinkle lightly with salt.

Store the Crispy Shallots at room temperature in an airtight container and use within 5 days.


Soak scallions in cold water for 20 minutes to crisp up; drain and pat dry with paper towels.

Cook noodles according to package directions; drain, rinse, and cut into 2–inch pieces. Transfer noodles to a shallow bowl of cold water to cool while assembling the rest of the salad; drain before using.

Combine bell pepper, carrots, cabbage, fennel, cilantro, and mint in a bowl; toss until it looks like confetti. Add noodles and scallions; toss again.

Blend ginger, lime juice, Sriracha, honey, soy sauce, and sesame oil together in a powerful blender or food processor.

Spoon 6 Tbsp. dressing over vegetables and noodles gently tossing until evenly coated. Add more dressing or salt as desired. Serve salad with Crispy Shallots and chiles.

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