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.

Spring Roll Salad with Peanut Sauce – Best Fresh Recipe

Name: Spring Roll Salad with Peanut Sauce
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese-Inspired
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

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

Scale

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

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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