Description
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.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
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)
Instructions
Step 1: Cook the Rice Noodles
-
Bring a pot of water to a boil.
-
Cook rice noodles according to package instructions (usually 3–4 minutes), then drain.
-
Rinse under cold water to stop cooking and prevent sticking. Set aside.
Step 2: Make the Peanut Dressing
-
In a bowl or blender, combine peanut butter, soy sauce, vinegar, lime juice, maple syrup, sesame oil, garlic, and ginger.
-
Whisk or blend until smooth.
-
Add warm water a little at a time until desired consistency is reached—it should be pourable but creamy.
Step 3: Prep the Vegetables
-
Thinly slice, shred, or julienne all your vegetables.
-
Chop herbs and nuts, and prepare any optional add-ins.
Step 4: Assemble the Salad
-
In a large bowl, combine the noodles, cabbage, carrots, bell pepper, cucumber, and bean sprouts.
-
Add herbs and toss gently to combine.
-
Top with avocado slices and protein (if using).
Step 5: Drizzle & Garnish
-
Pour the peanut dressing over the salad, or serve on the side.
-
Sprinkle with chopped peanuts, sesame seeds, and extra herbs.
-
Serve immediately or chill for later.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Cuisine: Asian-Inspired