Vegan spring roll salad

Vegan spring roll salad with cucumber, carrot, red cabbage, glass noodles, spring onion, herbs, soy sauce and lime.

At a glance

• Serves 2
• Prep time: 20 min
• Cooking time: 5 min
• Total time: 25 min
• Calories: 340 kcal per serving
• Protein: 12 g
• Fat: 4 g
• Carbs: 62 g

Ingredients

• 1/2 cucumber
• 1 spring onion
• 1 large carrot
• 100g glass noodles
• 1/4 red cabbage
• Fresh coriander or mint
• 1 tbsp soy sauce and a squeeze of lime

Method

You’ll need: chopping board · knife · mixing bowl · sieve

1. Cook the glass noodles according to the packet instructions, then drain them, rinse briefly and leave to drain well.
2. Cut or shred the cucumber, carrot and red cabbage into thin strips. Slice the spring onion into thin rings.
3. Roughly chop the coriander or mint and put it in a large bowl with the prepared vegetables.
4. Add the glass noodles and toss everything carefully with the soy sauce and a squeeze of lime until the dressing is well distributed.
5. Leave to stand briefly so the red cabbage, herbs and lime release more of their flavour.
6. Serve in bowls and, if you like, top with extra herbs, spring onion and a little lime juice.

Good to know

Fresh, crunchy and light – that's how I especially like bowls in spring. The salad is reminiscent of summer rolls, just more relaxed and without the rolling.

Swaps

Glass noodles → shirataki noodles (fewer calories) Soy sauce → coconut aminos (milder, often a little less salt) Red cabbage → white cabbage (milder in flavour) Spring onion → radishes (fresh crunch, extra heat without oil)

Allergens

Soy sauce contains soya and often gluten too, unless you use a gluten-free version; the salad is generally suitable for children, but better with only a little soy sauce because of the salt, and during pregnancy the ingredients should be fresh and thoroughly washed.

Frequently asked questions

Which nutrients are mainly in carrots?

Carrots are particularly known for beta-carotene, the precursor of vitamin A. They also provide fibre and smaller amounts of potassium and biotin.

What makes red cabbage interesting nutritionally?

Red cabbage provides vitamin C, vitamin K and fibre. Its colour comes from anthocyanins, plant compounds that occur naturally in purple-blue vegetables.

Does everyone with a sensitive stomach tolerate soy sauce well?

Not necessarily: soy sauce is fermented and quite salty, which some people find pleasant and others find irritating. If you are sensitive to histamine or salt, it's worth using it sparingly.

Do coriander or mint have anything to offer nutritionally?

Yes, even if the amounts are usually small: both herbs provide essential oils and various plant compounds. In the bowl, they're mainly there for flavour.

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