Spring Roll Salad with Peanut Sauce

There's something irresistibly fresh and vibrant about a Spring Roll Salad with Peanut Sauce. Crisp vegetables, tender rice noodles, and a rich, savory-sweet peanut dressing come together to create a dish that’s as colorful as it is crave-worthy.

I first made this salad after a vacation to Vietnam, where street-side spring rolls quickly became my daily obsession. Wanting to bring that flavor home without the wrapping process, I tossed all the best parts into a bowl—voilà! A salad that’s now in constant rotation at our house for lunches, potlucks, and even light dinners.

Let’s dive into why this spring roll salad deserves a spot in your meal plan.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to fall in love with a salad that’s anything but boring. This Spring Roll Salad with Peanut Sauce is bursting with fresh flavors and hearty textures that make it feel like a full meal, not just a side dish.

First, it's incredibly quick to make. Once your rice noodles are cooked, it’s just a matter of chopping and tossing. The longest step is whisking together the peanut sauce, and even that takes under five minutes!

This salad is also perfectly customizable. Whether you’re vegan, gluten-free, or simply cleaning out your fridge, you can swap in different veggies, proteins, or noodles to fit your needs and preferences.

On the health front, this dish is packed with nutrients. Think fiber from crunchy cabbage and carrots, plant-based protein from tofu or edamame, and healthy fats from the peanut dressing. It’s light, yet incredibly satisfying.

Finally, it’s great for meal prep. Make a big batch and store the dressing separately. It keeps well for a few days in the fridge, making weekday lunches something to look forward to.

Now let’s take a closer look at what you’ll need to make it shine.

Ingredients Notes

This salad shines because of its combination of crisp textures and bold flavors, all tied together with a creamy peanut sauce. Each ingredient plays a key role in giving this dish its addictive balance of freshness and richness.

Rice noodles are the heart of this dish, giving it that satisfying spring roll texture. I prefer using thin vermicelli-style noodles, which only need a quick soak or boil to become perfectly tender. Make sure to rinse them under cold water after cooking to prevent sticking.

Shredded cabbage brings the crunch. You can use green, purple, or a mix of both for added color and texture. The cabbage holds up well under dressing and stays crisp, making it ideal for leftovers, too.

Julienned carrots and cucumber add both sweetness and coolness to the salad. The carrots offer a nice snap while the cucumbers refresh every bite. Slice them thinly so they blend well with the noodles and don’t overpower.

Fresh herbs are what set this salad apart. Thai basil, mint, and cilantro are my go-to trio. They add incredible aroma and bring that unmistakable Southeast Asian flavor profile. Don’t skip them!

As for the peanut sauce, it’s a mix of creamy peanut butter, soy sauce, lime juice, sesame oil, garlic, and a bit of maple syrup for balance. A splash of warm water helps achieve that perfect drizzle-ready consistency.

No fancy equipment needed here—just a good knife, a cutting board, a mixing bowl, and a whisk or jar to shake up the dressing.

How To Make This Spring Roll Salad with Peanut Sauce

Putting this salad together is almost as satisfying as eating it. The process is straightforward and forgiving, making it a perfect go-to even on your busiest days.

Start by cooking your rice noodles according to the package directions. Most will only need about 3–5 minutes in boiling water. Once done, drain and rinse them thoroughly with cold water to stop the cooking and keep them from sticking.

While the noodles are cooking, prep your vegetables and herbs. Thinly slice or julienne the cabbage, carrots, and cucumber. Pick your herbs off the stems and roughly chop or tear them, depending on your preference. Set everything aside in a large mixing bowl.

Now it’s time for the peanut sauce. In a small bowl or jar, whisk together smooth peanut butter, low-sodium soy sauce, lime juice, sesame oil, minced garlic, and maple syrup. Add warm water a tablespoon at a time until the sauce reaches a pourable consistency that still clings to the salad.

Once everything is ready, assemble the salad. Add the cooled noodles to the bowl of veggies and herbs. Toss gently with tongs or clean hands to combine. Drizzle half of the peanut sauce over the top and toss again until well coated.

For an extra flavor punch, top with crushed peanuts, sliced scallions, and a few extra herbs. Serve with the remaining peanut sauce on the side for those who like it saucy (like me!).

From start to finish, this salad comes together in under 30 minutes—and the taste payoff is huge.

Storage Options

One of the best things about this spring roll salad is how well it holds up in the fridge. To keep everything fresh, store the salad and the peanut dressing separately in airtight containers.

The undressed salad will stay crisp for up to 3 days in the fridge. If it’s already dressed, aim to eat it within 24 hours for best texture, though it’s still tasty a day later.

The peanut sauce can be made ahead and refrigerated for up to a week. It may thicken in the fridge, so give it a stir and add a splash of warm water before using to loosen it up.

When it comes to reheating, this salad is best served cold or at room temperature. If you’re craving something warm, you can briefly microwave just the noodles before tossing them into the salad, but the fresh veggies are meant to stay raw and crunchy.

Variations and Substitutions

This salad is endlessly versatile, which is one of the reasons I make it so often. You can change it up to suit your dietary needs, ingredient availability, or just your mood.

If you’re looking for added protein, try tossing in cooked shrimp, shredded rotisserie chicken, or crispy tofu. Each pairs beautifully with the peanut sauce and makes the salad a full, satisfying meal.

For a gluten-free option, use tamari instead of soy sauce in the dressing and double-check that your noodles are certified gluten-free.

Want a spicy kick? Stir a little sriracha or chili garlic paste into the peanut sauce. You can also sprinkle crushed red pepper flakes over the finished salad for extra heat.

No rice noodles on hand? You can substitute with zucchini noodles, soba noodles, or even thin spaghetti in a pinch. Just be sure to rinse any wheat-based pasta in cold water so it doesn’t stick.

And don’t feel limited to the veggies listed here. Bell peppers, snap peas, bean sprouts, or shredded romaine all work beautifully. Use what you have—it’s a great clean-out-the-fridge recipe.

However you tweak it, this salad is hard to mess up. Have fun experimenting, and make it your own!

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