Spring Roll Salad with Peanut Sauce

There’s something incredibly satisfying about biting into a fresh spring roll—the crunch of vegetables, the chew of rice noodles, and that creamy, nutty peanut sauce. Now imagine all those textures and flavors tossed into a vibrant, colorful salad that’s just as fun to eat as it is to make.

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I came up with this Spring Roll Salad one warm evening when I was craving something light but filling. I had leftover vermicelli noodles and a half-full jar of peanut sauce from earlier in the week, and after a bit of chopping and tossing, this salad was born. It’s now a go-to recipe in our home—perfect for lunch meal prep, quick dinners, or a crowd-pleasing potluck dish.

Let me show you why this easy, fresh salad might just become your new favorite too.

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

Get ready to fall in love with a salad that checks every box—refreshing, satisfying, and bursting with flavor. Whether you’re meal-prepping for the week or pulling together a healthy dinner in under 30 minutes, this one’s a keeper.

First, it’s a no-cook wonder. Aside from boiling some noodles (which takes less than 10 minutes), there’s no need to turn on your stove or oven. That makes this salad a lifesaver during hot summer days or busy weeknights when cooking just feels like too much.

It’s also incredibly customizable. Love shrimp in your spring rolls? Toss them in. Prefer tofu or grilled chicken? That works too. You can mix and match veggies and proteins based on what you have in your fridge, making it as simple or as elevated as you like.

This salad is super budget-friendly. With ingredients like cabbage, carrots, and cucumbers, it stretches far while staying easy on the wallet. You’ll get a big bowl of crunchy, satisfying salad for the cost of one takeout spring roll platter.

And let’s not forget the sauce. That dreamy, creamy peanut sauce is everything. Sweet, salty, tangy, and just a little spicy—it pulls the whole salad together in the most irresistible way.

Ready to dive in? Let’s break down what you’ll need.

Ingredients Notes

This Spring Roll Salad works its magic through a handful of fresh, simple ingredients that shine when combined. Each one brings something special to the table, and together they create a harmony of crunch, chew, and creamy dressing.

Vermicelli rice noodles are the chewy, slippery backbone of this dish. They soak up the peanut sauce beautifully and add that unmistakable spring roll texture. Be sure to rinse them under cold water after cooking to stop them from clumping and keep them cool and refreshing.

Shredded cabbage adds a crisp, slightly peppery bite that bulks up the salad without overwhelming it. I like using a mix of red and green cabbage for color and flavor balance. If you're short on time, you can grab a pre-shredded coleslaw mix from the store.

Julienned carrots and cucumbers bring a fresh, hydrating crunch. The cucumbers offer a cool, watery snap, while the carrots add sweetness and structure. Slice them thin so they twirl easily with the noodles and catch plenty of that luscious sauce.

Fresh herbs like cilantro, mint, and Thai basil make all the difference. They infuse every bite with brightness and lift. Even if you’re not usually a fan of herbs, try tossing in just a little mint or cilantro—you might be surprised at how much it elevates the whole dish.

As for the peanut sauce, it’s made with pantry staples like peanut butter, soy sauce, lime juice, garlic, and a touch of maple syrup or honey. A splash of warm water thins it to the perfect pourable consistency. If you like heat, a little sriracha or chili garlic sauce gives it a nice kick.

You won’t need much in terms of equipment—just a pot for the noodles, a big bowl for mixing, and a sharp knife for prepping the veggies. A julienne peeler or mandoline can speed things up, but they’re not essential.

How to Make This Spring Roll Salad with Peanut Sauce

Assembling this salad is a straightforward, no-fuss process that comes together in under 30 minutes. Here’s how to make it happen.

Start by boiling a pot of water and cooking the vermicelli rice noodles according to the package instructions—usually just 3 to 5 minutes. Once they’re tender but not mushy, drain them and rinse with cold water to stop the cooking and keep the noodles from sticking together.

While the noodles cook, you can prep your veggies. Thinly slice cabbage, carrots, and cucumbers—the thinner, the better, so every bite is balanced and easy to eat. I like cutting everything into matchstick-sized pieces, which mimic the fillings of traditional spring rolls.

Next, whip up the peanut sauce. In a bowl, combine smooth peanut butter with soy sauce, fresh lime juice, maple syrup, grated garlic, and a splash of water. Whisk until smooth. Add more water as needed until the sauce is creamy but pourable. Taste and adjust the flavors—if it’s too salty, add more lime; if it’s too thick, add water a teaspoon at a time.

Now it’s time to build the salad. In a large bowl, toss the noodles with the cabbage, carrots, cucumbers, and a generous handful of chopped herbs. Pour over the peanut sauce and use tongs to toss everything together until evenly coated. If you want to add a protein like grilled tofu or shrimp, now’s the time to fold it in.

Serve the salad immediately, garnished with extra herbs, chopped peanuts for crunch, and maybe a drizzle of sriracha for heat. The entire process should take about 25–30 minutes from start to finish—perfect for a quick lunch or light dinner.

Storage Options

This salad stores surprisingly well, making it ideal for meal prep or leftovers the next day. The key is to keep the sauce separate until you're ready to eat, if possible.

If storing after tossing with the sauce, keep the salad in an airtight container in the refrigerator. It will stay fresh for up to 2 days, though the noodles may absorb some of the sauce and soften a bit.

To prep ahead, store the components separately: noodles in one container, chopped veggies in another, and the peanut sauce in a jar. This way, you can toss everything together fresh when you're ready to serve. The sauce will last in the fridge for up to a week.

When reheating, this salad is best enjoyed cold or at room temperature. If you prefer it warm, you can gently heat the noodles before mixing them with the veggies and sauce—but avoid microwaving everything together, as the herbs and cucumbers can get soggy.

Variations and Substitutions

One of the best things about this Spring Roll Salad is how flexible it is. You can swap out ingredients based on your preferences or what you have on hand, and it’ll still turn out delicious every time.

Try switching up the protein. Grilled chicken, seared tofu, sautéed shrimp, or even leftover rotisserie chicken all work beautifully. Each adds a different flavor profile and turns the salad into a more filling meal.

If you’re avoiding peanuts, go for an almond butter or sunflower seed butter in the dressing. The flavor will be slightly different, but still creamy and satisfying. Just be sure to adjust the seasoning, as some nut butters are sweeter or thicker than others.

Add even more crunch with toppings like sliced radishes, bean sprouts, or chopped romaine. These extras add great texture and make the salad feel even more substantial.

For a low-carb version, skip the noodles and double up on the veggies. Shredded zucchini or spiralized cucumber can replace the rice noodles for a lighter take.

And don’t be afraid to play with the herbs and spices. A touch of grated ginger in the sauce, or a sprinkle of sesame seeds on top, can take the salad in a new direction entirely. Have fun experimenting—it’s hard to go wrong here.

Whether you're feeding a crowd or just yourself, this Spring Roll Salad is endlessly adaptable, incredibly fresh, and totally crave-worthy. Give it a try and see how quickly it becomes a staple in your kitchen!

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