Spring Roll Salad with Peanut Dressing

Light, fresh, and bursting with texture, this Spring Roll Salad with Peanut Dressing brings all the flavors of your favorite fresh spring rolls—no rolling required! Crisp veggies, tender rice noodles, and protein-packed toppings are tossed together and drizzled with a rich, tangy peanut sauce that’s good enough to eat with a spoon. It’s the perfect dish for warm days, meal prep, or when you’re craving something vibrant and satisfying.

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Why You’ll Love This Recipe
Fresh & Crunchy – Every bite is packed with colorful veggies and bold flavors.
No Rolling Needed – All the goodness of spring rolls in salad form.
Vegan-Friendly – Naturally plant-based and customizable with your favorite protein.
Meal-Prep Perfect – Easy to make ahead and great for lunches all week.
Deliciously Sauced – The creamy peanut dressing pulls everything together.

Ingredients You’ll Need

For the Salad:
4 oz rice noodles (thin or vermicelli)
1 cup shredded carrots
1 cup thinly sliced red cabbage
1 red bell pepper, thinly sliced
1 cucumber, julienned or thinly sliced
1 cup bean sprouts (optional)
1 avocado, sliced (optional)
¼ cup chopped fresh cilantro
¼ cup chopped fresh mint or basil
¼ cup roasted peanuts or cashews, chopped
1–2 tbsp sesame seeds (optional)

Optional Add-Ins:
Grilled tofu, shrimp, or chicken
Edamame or chickpeas
Sliced green onions
Chili flakes for heat

For the Creamy Peanut Dressing:
¼ cup natural peanut butter (smooth or crunchy)
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp maple syrup or honey
1–2 tsp sesame oil
1–2 tbsp warm water (to thin as needed)
1 garlic clove, minced
½ tsp grated fresh ginger (optional)

Tools You’ll Need
Medium saucepan (for noodles)
Large mixing bowl
Whisk or blender
Cutting board and knife
Serving plates or bowls

Step-by-Step Instructions

Step 1: Cook the Rice Noodles

1. Bring a pot of water to a boil.
2. Cook rice noodles according to package instructions (usually 3–4 minutes), then drain.
3. Rinse under cold water to stop cooking and prevent sticking. Set aside.

Step 2: Make the Peanut Dressing

1. In a bowl or blender, combine peanut butter, soy sauce, vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger.
2. Whisk or blend until smooth.
3. Add warm water a little at a time until desired consistency is reached—it should be pourable but creamy.

Step 3: Prep the Vegetables

1. Thinly slice, shred, or julienne all your vegetables.
2. Chop herbs and nuts, and prepare any optional add-ins.

Step 4: Assemble the Salad

1. In a large bowl, combine the noodles, cabbage, carrots, bell pepper, cucumber, and bean sprouts.
2. Add herbs and toss gently to combine.
3. Top with avocado slices and protein (if using).

Step 5: Drizzle & Garnish

1. Pour the peanut dressing over the salad, or serve on the side.
2. Sprinkle with chopped peanuts, sesame seeds, and extra herbs.
3. Serve immediately or chill for later.

Tips for the Best Spring Roll Salad
Use a Mandoline – For ultra-thin, uniform veggie slices.
Don’t Overcook Noodles – Rinse with cold water to keep them light and springy.
Keep Dressing Separate – If meal-prepping, add dressing just before eating to keep veggies crisp.
Add Heat – A little chili oil or sriracha kicks it up a notch.
Go Rainbow – The more colorful the veggies, the more flavorful and nutrient-rich the salad.

Serving Suggestions
Serve as a light lunch or pair with grilled protein for a fuller meal.
Pack in mason jars for meal-prep lunches.
Pair with summer rolls or miso soup for an Asian-inspired meal.
Great for potlucks, picnics, or warm-weather dinners.

How to Store & Meal Prep

Storing:
Keep salad components in separate containers for up to 3 days. Store the dressing in a jar in the fridge.

Meal Prep:
Assemble salads in containers with noodles on bottom, veggies on top, and dressing in a separate cup.

Frequently Asked Questions

1. Can I use almond or cashew butter instead of peanut butter?
   Absolutely! It’ll give the dressing a slightly different flavor but still delicious.
2. Is this gluten-free?
   Yes—just use tamari instead of soy sauce.
3. What protein goes well with this salad?
   Tofu, grilled shrimp, sliced chicken, or even hard-boiled eggs all work great.
4. Can I make this nut-free?
   Yes—use sunflower seed butter for the dressing and skip the peanuts on top.
5. Can I use pre-cut veggies?
   Definitely! Store-bought coleslaw mix, shredded carrots, and bell pepper strips make this even quicker.

Final Thoughts
This Spring Roll Salad with Peanut Dressing is the perfect way to enjoy all the flavors of your favorite spring rolls without the fuss of rolling. It’s crunchy, creamy, fresh, and full of zesty peanut goodness. Whether you’re feeding a crowd or just treating yourself to a nourishing meal, this salad is a total winner.

Try it out and share your twist—add your favorite protein, spice it up, or make it your own. I’d love to see your colorful creations!

Preparation Time: 15 minutes
Cooking Time: 5 minutes
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 390 | Protein: 12g | Carbohydrates: 34g | Fat: 24g | Fiber: 5g | Sodium: 480mg

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