Asian Salad Spring Style

This bowl pulls apart all the flavors you love in spring rolls, making them easy to grab and eat. It’s super fresh and crunchy, perfect on warm days or packed up for lunch. You won’t have to fiddle with rolling anything up!

I always turn to this salad when I need something prepped ahead. It was born after so many disasters with spring rolls that always split or fell apart.

Ingredients

• Salad Base
• 1 tablespoon sesame seeds: sprinkle on top for a little crunch, lightly toast them for extra flavor
• 1 bunch cilantro: brings all that zing and fresh aroma, don’t skip it
• 6 romaine leaves: gives you all the crisp, grab the freshest you can find
• 2 handfuls shredded red cabbage: brings color and bonus points for antioxidants, slice nice and thin
• 3 handfuls bean sprouts: adds a snap and keeps things light—make sure they’re fresh
• 3 handfuls shredded carrots: loads of color and vitamins, grate your own if you can
• 1 cucumber: keeps it cool and crunchy, go for ones without seeds if possible
• 300g chicken breast: your lean protein—grab free-range if you want deeper flavor
• 250g rice noodles: the main base, works magic soaking up flavors

• Dressing:
• Fried onions: for that last crispy kick—homemade always wins
• 1 teaspoon Sriracha: brings the heat, use as much or as little as you like
• 2 limes: squeeze them in at the end for a blast of tanginess
• 6 tablespoons soy sauce: salty and savory—go for good quality if you can
• 200 ml sweet chili sauce: sweet and just a touch spicy, brightens everything up

Step-by-Step Directions

Chicken Prep:

Give those chicken breasts a solid hit of salt and pepper. Cook them over medium-high heat, 6 to 8 minutes on each side, so they’re browned and hit 75°C inside. Give them a 5-minute break, then slice into strips and cube into 1cm pieces.

Noodle Cooking:

Boil a big pot of water. Toss in your noodles, cook by the package—usually about 2 to 4 minutes. Drain right away and rinse well under cold water, loosen with your hands so they don’t clump. Cooling them fast keeps them from getting mushy.

Veggie Prep:

Scrub and rinse all your veggies. Slice the cucumber lengthwise, then thinly across. Rinse and dry the cilantro, then pluck the leaves off. For the romaine, trim out those big middle ribs and shred it up. Try to chop everything similar in size for easy eating.

Toss It All Together:

Grab a big bowl and use chopsticks or two forks to fluff up the cooled noodles. Add your veggies and chicken bit by bit. Mix gently so you don’t squash the delicate stuff—keep it light and even.

Mix the Dressing:

In a bowl, juice those limes and fish out any seeds. Add the soy sauce and sweet chili sauce. Whisk till it all comes together. Drop in Sriracha little by little—taste and see if you want it spicier.

Final Touches:

Pour most of the dressing over your bowl and toss everything together carefully. Scoop into serving bowls. Sprinkle on sesame seeds and fried onions. Let everyone add more dressing if they want—it’s up to them.

Sweet chili sauce is my not-so-secret magic trick here. I found it traveling in Thailand, and now I can't get enough. That sweet-spicy combo totally changes even the simplest dishes.

Best Way To Store

If you want to save some for later, keep the dressing away from everything else. Noodles soak up liquid and will end up kind of mushy. If you’re meal-prepping, stash the crunchiest things—like cucumbers or bean sprouts—separately so they don’t go limp. Toss it all together right before you eat and you’re golden.

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Swaps And Other Ideas

This dish is super forgiving. Want it vegetarian? Ditch the chicken for pan-fried shrimp or marinated firm tofu. No rice noodles? Soba’s a great stand-in. Throw in seasonal stuff: try mango in summer, or avocado for extra creaminess. Hate cilantro? Use mint or Thai basil and you’re good.

Serving & Sides

Turn this bowl into a main or serve it up as a side when grilling Asian-style. Extra bonus with spring rolls or gyozas on the side if you want it heartier. For some wow factor, lay it pretty in a big serving dish and sprinkle on whole lime wedges plus extra cilantro. Pop chopsticks alongside forks so folks can pick.

Chef’s Tip

Cook your noodles just barely al dente—they’ll soak up the dressing later and soften more. For a nutty boost, toast the sesame seeds plain in a pan first. Save a few whole cilantro leaves to top things off so you get pops of green right before digging in.

Frequently Asked Questions

→ How do you stop rice noodles from sticking?

Cook the noodles in boiling water following the package instructions, drain them, then rinse with cold water before draining again. This keeps them from clumping together.

→ Can chicken be swapped for a vegetarian option?

Yes, you can use grilled firm tofu or marinated tempeh instead of chicken for a vegetarian twist.

→ What's the secret to a balanced dressing?

Taste the dressing and tweak it by adding more lime for a zesty punch or extra sweet chili sauce for a sweeter touch.

→ Can this salad be prepped ahead of time?

Sure, you can prep everything in advance, but wait to toss the ingredients with the dressing until just before serving to keep the veggies fresh.

→ What adds a crunchy touch?

Crispy fried onions and sesame seeds give the salad a delightful crunch and extra flavor.