Craving something light, refreshing, and bursting with flavor? This Spring Roll Salad with Peanut Sauce is everything you love about classic Vietnamese spring rolls—minus the rolling! It’s crisp, colorful, easy to toss together, and drenched in a creamy, irresistible peanut sauce that will have you licking your plate clean.
Why You’ll Love This Recipe
- All the Spring Roll Goodness—No Rolling: Everything you adore about spring rolls is tossed together in a single, no-fuss salad bowl.
- Super Fresh & Crunchy: Crisp veggies and herbs bring loads of texture and vibrance to every bite.
- The Dreamiest Peanut Sauce: Creamy, nutty, and a bit tangy, this sauce ties the whole dish together and keeps you coming back for more.
- Totally Customizable: Vegetarian, gluten-free, or packed with protein—you can make it just the way you want.
Ingredients You’ll Need
All you need are some everyday fresh veggies, tender rice noodles, and pantry staples to build your Spring Roll Salad with Peanut Sauce. Each ingredient adds a unique flavor, texture, or colorful pop that makes this salad such a joy to eat!
- Rice noodles (4 oz.): These light, slippery noodles soak up the tasty dressing and make this salad so satisfying. Snip them for easier eating!
- Cucumber (2 cups, thinly sliced): Adds crispness, juiciness, and a cooling effect in every forkful.
- Purple cabbage (2 cups, thinly sliced): For gorgeous color, crunch, and that earthy flavor; cole slaw mix works too if you’re in a rush.
- Carrot (1 cup, grated or thinly sliced): Brings a subtle sweetness and bright orange color—shredded carrots make things extra easy.
- Red bell pepper (1, thinly sliced): Sweet and peppery, with a juicy crunch that’s hard to resist.
- Cilantro (1/2 cup, chopped): Brings signature Southeast Asian flair and an ultra-fresh aroma.
- Fresh mint (1/4 cup, chopped): Do not skip! This bright, herby addition is key for that authentic spring roll flavor.
- Peanuts (1/2 cup, chopped, optional): For a nutty crunch—totally a must if you’re a peanut lover.
- Peanut butter (1/2 cup, creamy): The star of that rich and velvety peanut sauce!
- Hoisin sauce (1 tbsp): Adds irresistible umami depth; swap for a little brown sugar if needed.
- Lime juice (2 tbsp): Brings zesty brightness and a little tang to balance the richness.
- Soy sauce (1 tbsp): Some savory, salty goodness to round out the peanut sauce.
- Water (1/4 to 1/2 cup): Adjusts the consistency of the sauce to your liking (thin and pourable is best!).
Variations
The beauty of Spring Roll Salad with Peanut Sauce is just how easy it is to tailor to your preferences. Feel free to mix things up with different veggies, proteins, or sauces to make it work for your cravings or dietary needs!
- Add protein: Top with sliced grilled shrimp, baked tofu, or shredded rotisserie chicken to turn your salad into a heartier meal.
- Go gluten-free: Simply use tamari instead of soy sauce in the peanut dressing and check your hoisin for gluten-free labeling.
- Vegan twist: Make sure your hoisin sauce is vegan-friendly, or swap it for a touch of maple syrup for sweetness.
- Switch up the veggies: Try snap peas, baby spinach, or shaved radishes for extra crunch and color variety.
How to Make Spring Roll Salad with Peanut Sauce
Step 1: Cook and Cool the Rice Noodles
Start by cooking your rice noodles according to the package directions, but keep an eye on them! These noodles can overcook quickly, so test for tenderness at the halfway point. Once they’re just right, drain immediately and rinse with cool water to prevent further cooking and help them dry off. If your noodles are long, use kitchen scissors to snip them into shorter strands for tangle-free eating.
Step 2: Whisk Up the Peanut Dressing
While your noodles cool, whisk together the creamy peanut butter, hoisin sauce, lime juice, soy sauce, and a splash of water in a small bowl. Start with 1/4 cup of water, then gradually add more until the sauce is smooth and easily pourable. Achieving the right consistency makes a big difference in how the salad comes together!
Step 3: Toss Everything Together
Place the cooled, dried rice noodles in a large serving bowl. Pile on those gorgeous veggies—cucumber, cabbage, carrot, bell pepper—then add your fresh cilantro and mint. Pour the peanut sauce over and toss until everything is coated and glistening. For a final flourish, sprinkle chopped peanuts all over for that crave-worthy crunch.
Pro Tips for Making Spring Roll Salad with Peanut Sauce
- Noodle Wisdom: Don’t overcook the rice noodles—keep them just-tender and rinse immediately to maintain the perfect chewy texture.
- Sauce Consistency: Add water slowly to the peanut sauce, whisking as you go, until it’s thin and pourable—this helps coat every strand and veggie piece evenly.
- Herb Layering: Add herbs right before tossing the salad to preserve their fresh aromas and prevent bruising.
- Peanut Crunch Hack: For extra flavor, lightly toast the peanuts before chopping and sprinkling on top.
How to Serve Spring Roll Salad with Peanut Sauce
Garnishes
A scatter of chopped peanuts and a handful of fresh herbs (cilantro, mint, or even thinly sliced Thai basil) make this salad feel extra special. For a pop of zing, add a few paper-thin chili slices or an extra squeeze of lime right before serving.
Side Dishes
This Spring Roll Salad with Peanut Sauce loves a light partner! Pair with Vietnamese summer rolls, a bowl of miso soup, or some crispy tofu bites. For a heartier spread, serve it alongside grilled chicken skewers or shrimp for fantastic contrast.
Creative Ways to Present
If you’re feeling playful, serve the salad “deconstructed” with veggies and noodles arranged in rainbow stripes on a platter. Or pack it into individual mason jars for a portable lunch. For parties, offer the peanut sauce on the side so guests can drizzle to their heart’s content!
Make Ahead and Storage
Storing Leftovers
Store any leftover salad (dressed or undressed) in an airtight container in the fridge for up to 2–3 days. The veggies will stay crisp for a day or so, but the noodles may get softer the longer they sit—still delicious!
Freezing
I don’t recommend freezing Spring Roll Salad with Peanut Sauce. The fresh veggies and herbs lose their texture and brightness after thawing, and the noodles can become mushy. This is a dish best enjoyed fresh!
Reheating
Spring Roll Salad is meant to be eaten cold or at room temperature, so there’s no need to reheat. If the peanut sauce thickens in the fridge, just toss the salad with a splash of water or lime juice to revive the creamy texture before serving.
FAQs
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Can I make Spring Roll Salad with Peanut Sauce ahead of time?
Absolutely! You can prep all the veggies and sauce in advance. Wait to toss everything together until just before serving to keep the noodles springy and the veggies crunchy.
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What can I use instead of rice noodles?
Glass noodles, soba, or even spiralized zucchini (for a lighter, grain-free take) all work well as substitutes, depending on your preference and pantry availability.
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Is this salad spicy?
Not as written—the standard Spring Roll Salad with Peanut Sauce is mild and family-friendly. If you like heat, feel free to add thinly sliced chilis or a dash of sriracha to the dressing or as a topping!
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Can I use crunchy peanut butter for the dressing?
Yes—crunchy peanut butter will add texture to the sauce. For an ultra-smooth drizzle, stick with creamy, but both kinds are delicious in Spring Roll Salad with Peanut Sauce.
Final Thoughts
If you’re looking for a salad that’s a true celebration of texture, color, and flavor, you’ll fall in love with Spring Roll Salad with Peanut Sauce. It’s a guaranteed crowd-pleaser—wholesome, flexible, and seriously addictive. Go ahead and toss one together; your tastebuds are about to have a party!
Print
Spring Roll Salad with Peanut Sauce Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Vegetarian
Description
This Spring Roll Salad with Peanut Sauce is a refreshing and flavorful dish that combines the vibrant colors and flavors of a spring roll in a salad form. The peanut dressing adds a creamy and tangy element that ties all the ingredients together perfectly.
Ingredients
Peanut Dressing:
- 1/2 cup creamy peanut butter
- 1 tbsp hoisin sauce (can substitute brown sugar)
- 2 tbsp lime juice
- 1 tbsp soy sauce
- 1/4–1/2 cup water (start with 1/4 cup and add until you reach your desired consistency)
Salad:
- 4 oz. thin rice noodles
- 2 cups cucumber, thinly sliced
- 2 cups purple cabbage, thinly sliced (you can also use cole slaw mix)
- 1 cup carrot, grated or thinly sliced
- 1 red bell pepper, thinly sliced
- 1/2 cup cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/2 cup peanuts, chopped (optional)
Instructions
- Cook the noodles: Cook the noodles according to package directions. Drain and rinse under cold water. Cut noodles into shorter strands.
- Make the dressing: Whisk all dressing ingredients in a small bowl until smooth. Adjust water for desired consistency.
- Finish: Combine noodles, veggies, and herbs in a bowl. Toss with dressing and garnish with peanuts.
Notes
- You can customize this salad by adding protein like grilled chicken or tofu.
- Feel free to adjust the dressing ingredients to suit your taste preferences.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 8g
- Sodium: 490mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 6g
- Protein: 12g
- Cholesterol: 0mg
