Begin by bringing a pot of water to a boil. Once boiling, add the thin rice noodles and cook according to package instructions, typically 4-6 minutes, until they are tender yet firm to the bite. When done, drain the noodles and rinse them under cold water to stop the cooking process. Set aside while you prepare the rest of the salad.

In a medium mixing bowl, whisk together the creamy peanut butter, hoisin sauce, lime juice, soy sauce, and ¼ cup of water. Stir until smooth and well combined. If the dressing appears too thick, gradually add more water, a tablespoon at a time, until you reach your desired creamy consistency.

While the noodles are cooling and the dressing is ready, finely slice your cucumbers, purple cabbage, carrots, and red bell pepper into uniform, bite-sized pieces.

In a large mixing bowl, add the cooked rice noodles, chopped cucumbers, cabbage, carrots, red bell pepper, and the freshly chopped cilantro and mint. Toss everything gently to combine.

Drizzle the creamy peanut sauce over the salad. Start with a portion and toss the salad to ensure every ingredient is thoroughly coated.

You can serve your Spring Roll Salad immediately or chill it in the refrigerator for about 15-20 minutes for the flavors to meld.