This Spring Roll Salad with Peanut Sauce is a vibrant, refreshing dish inspired by the fresh Vietnamese summer rolls everyone loves. It’s bursting with crisp vegetables, soft rice noodles, bright herbs, and a creamy, tangy peanut dressing that ties it all together. Perfect for a quick lunch, light dinner, or healthy meal prep, this salad delivers all the textures and flavors of traditional spring rolls—without the rolling.
Table of Contents
Why You’ll Love This Spring Roll Salad
This salad brings together everything that makes Vietnamese-inspired meals irresistible. It’s crunchy, colorful, and customizable, offering the perfect balance of sweet, salty, tangy, and nutty notes. Whether you’re after something light yet satisfying or you want to meal prep for the week, this Spring Roll Salad with Peanut Sauce fits beautifully into your menu.
• Quick to Make: No complicated steps or special tools required.
• Healthy and Fresh: Packed with vegetables, herbs, and protein.
• Customizable: Works with shrimp, chicken, tofu, or just veggies.
• Meal-Prep Friendly: Stays crisp for days if stored properly.
Ingredients for the Salad
• Rice Noodles: Provide a tender, chewy base that balances the crunch of the vegetables.
• Shredded Carrots: Add sweetness and vibrant color.
• Cucumber: Refreshes the dish with crisp texture and hydration.
• Red Bell Pepper: Brings sweetness and crunch.
• Purple Cabbage: Adds color, texture, and nutrients.
• Fresh Herbs (Mint, Cilantro, Basil): Infuse the salad with bright, aromatic flavor.
• Protein (Optional – Shrimp, Chicken, or Tofu): Makes the salad more filling while keeping it light.
• Peanuts: Offer crunch and nutty flavor that pairs perfectly with the dressing.
• Green Onions: Add mild sharpness and freshness.
Ingredient Swaps and Variations
If you’re missing something, no worries—this Spring Roll Salad with Peanut Sauce is very forgiving. Try these easy swaps:
• Noodles: Replace rice noodles with soba or thin spaghetti.
• Peanut Butter: Use almond or sunflower seed butter for a nut-free option.
• Protein: Try crispy chickpeas, tempeh, or grilled steak slices for variety.
• Vegetables: Add avocado for creaminess or mango for a tropical touch.
How to Make Spring Roll Salad with Peanut Sauce
- Cook the Rice Noodles: Boil the noodles according to package directions, then rinse under cold water and drain well.
- Prepare the Vegetables: Slice and julienne all vegetables thinly for an even crunch in every bite.
- Make the Peanut Sauce: Whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), garlic, ginger, and a little warm water to thin it. The sauce should be smooth and pourable.
- Assemble the Salad: In a large bowl, toss noodles with the vegetables, herbs, and protein (if using). Drizzle generously with peanut sauce and mix gently to coat everything.
- Garnish and Serve: Top with crushed peanuts, extra herbs, and a squeeze of lime before serving.
Tips for the Best Spring Roll Salad
• Don’t Overcook the Noodles: Keep them slightly firm to maintain texture after mixing with sauce.
• Chill the Ingredients: Cold noodles and crisp veggies enhance the fresh flavor.
• Balance the Sauce: Adjust saltiness or acidity by adding more soy sauce or lime juice to taste.
• Meal Prep Tip: Store the salad and peanut sauce separately, then toss just before eating for maximum crunch.
Pairing Ideas and Delicious Additions
This Spring Roll Salad with Peanut Sauce pairs beautifully with:
• Coconut Rice: Adds creaminess and balances the tangy peanut dressing.
• Fresh Fruit: Pineapple or watermelon slices for a sweet contrast.
• Spicy Additions: A drizzle of Sriracha or chili oil for heat lovers.
• Crispy Toppings: Fried shallots or toasted sesame seeds for extra crunch.
For a heartier meal, serve the salad alongside grilled lemongrass chicken or shrimp skewers. It also makes an excellent side dish for barbecue or picnic spreads.
Fresh, Healthy, and Perfect for Any Season
This Spring Roll Salad with Peanut Sauce isn’t just for spring—it’s a year-round favorite. In summer, serve it cold for a refreshing lunch. In cooler months, add warm protein and slightly heated noodles for comfort. Every bite bursts with freshness, proving that healthy food can be both delicious and satisfying.
Whether you’re new to making Vietnamese-inspired dishes or simply craving something crisp and flavorful, this salad is your go-to recipe. Bright vegetables, fragrant herbs, and a creamy peanut sauce come together to create a dish that’s as beautiful as it is delicious.
Conclusion
This Spring Roll Salad with Peanut Sauce delivers everything you love about fresh Vietnamese rolls—vibrant vegetables, soft rice noodles, and a rich, savory-sweet peanut dressing—without the extra effort of wrapping. It’s quick to assemble, endlessly customizable, and perfect for meal prep or family dinners. Whether you’re craving something light and energizing or a colorful salad that satisfies, this dish hits every mark. Once you try it, it’ll become a go-to favorite for any day of the week.
Frequently Asked Questions
1. Can I make Spring Roll Salad with Peanut Sauce ahead of time?
Yes! You can prep the ingredients up to two days in advance. Store the vegetables, noodles, and protein separately, then add the peanut sauce right before serving. This keeps everything crisp and fresh.
2. How can I make this salad gluten-free or vegan?
To make it gluten-free, use tamari or coconut aminos instead of soy sauce. For a vegan version, replace honey in the peanut sauce with maple syrup or agave. All other ingredients are naturally plant-based and easy to adapt.
3. What proteins go best with this salad?
This Spring Roll Salad with Peanut Sauce pairs beautifully with grilled shrimp, sliced chicken breast, tofu, or even crispy tempeh. You can also keep it simple and skip the protein for a lighter, veggie-packed meal.
More Relevant Recipes
- Honey Garlic Shrimp Recipe: This quick shrimp dish combines sweet honey and savory garlic for a bold, balanced flavor. Perfect for pairing with rice noodles or light salads, it mirrors the sweet and savory notes of the Spring Roll Salad with Peanut Sauce.
- Honey Lemon Vinaigrette Salad Dressing: Bright, tangy, and slightly sweet, this homemade vinaigrette adds freshness to any salad. Its citrusy balance complements Asian-inspired salads like the spring roll version beautifully.
- Crispy Garlic Chicken Noodles: Featuring tender chicken tossed with garlic-infused noodles, this recipe offers rich umami depth and satisfying crunch, making it a hearty companion to the light, refreshing Spring Roll Salad with Peanut Sauce.
Spring Roll Salad with Peanut Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Spring Roll Salad with Peanut Sauce captures the vibrant, refreshing flavors of Vietnamese summer rolls in a quick, easy salad form. Filled with crisp vegetables, rice noodles, and a creamy, nutty peanut dressing, it’s a healthy and satisfying meal perfect for lunch, dinner, or meal prep.
Ingredients
- 6 oz rice noodles – provides a soft, chewy base
- 1 cup shredded carrots – adds sweetness and crunch
- 1 cucumber, julienned – offers freshness and hydration
- 1 red bell pepper, thinly sliced – gives a mild sweetness and color
- 1 cup purple cabbage, shredded – adds crunch and nutrients
- 1/2 cup fresh mint leaves – adds bright aroma
- 1/2 cup fresh cilantro leaves – provides herby freshness
- 1/4 cup Thai basil leaves – brings mild spice and fragrance
- 1 cup cooked shrimp or tofu – adds protein and heartiness
- 1/4 cup crushed peanuts – for crunch and nutty flavor
- 2 green onions, sliced – adds mild sharpness
- 1/4 cup creamy peanut butter – forms the base of the dressing
- 2 tablespoons soy sauce – adds salty umami
- 1 tablespoon rice vinegar – brings tanginess
- 1 tablespoon lime juice – balances the flavors
- 1 tablespoon honey or maple syrup – adds sweetness
- 1 garlic clove, minced – adds depth of flavor
- 1 teaspoon grated ginger – gives warmth and aroma
- 2–3 tablespoons warm water – to thin the peanut dressing as needed
Instructions
- Cook rice noodles according to the package instructions. Rinse under cold water and drain thoroughly.
- Prepare the vegetables by shredding carrots and cabbage, slicing cucumber, and cutting bell pepper into thin strips.
- Chop fresh herbs including mint, cilantro, and Thai basil. Set aside.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, garlic, ginger, and warm water until smooth and creamy.
- In a large salad bowl, combine noodles, vegetables, herbs, and protein (shrimp or tofu).
- Pour the peanut dressing over the salad and toss gently to coat all ingredients evenly.
- Garnish with crushed peanuts, sliced green onions, and extra herbs before serving.
Notes
- Keep noodles slightly firm to maintain texture after mixing.
- Store the salad and dressing separately if making ahead.
- Use almond or sunflower seed butter for a nut-free version.
- Adjust lime juice or soy sauce to balance acidity and saltiness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Tossing / Mixing
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 2 cups)
- Calories: 420
- Sugar: 9g
- Sodium: 590mg
- Fat: 21g
- Saturated Fat: 3g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 14g
- Cholesterol: 35mg