Description
This vibrant Spring Roll Salad with Peanut Sauce is packed with fresh vegetables, rice noodles, and herbs, all tossed in a creamy, tangy peanut dressing. It's a deconstructed version of your favorite Vietnamese spring rolls, offering all the flavor and texture with half the effort. Perfect for a light lunch, easy dinner, or meal prep. Fresh, vegan, and gluten-free, this salad brings bold Asian flavors to your table in under 30 minutes!
Ingredients
4 oz rice vermicelli noodles
1 cup shredded carrots
1 cup red bell pepper, thinly sliced
1 cup cucumber, julienned
1 cup shredded purple cabbage
½ cup fresh mint leaves
½ cup fresh cilantro
¼ cup green onions, thinly sliced
½ cup roasted peanuts, chopped
For the Peanut Sauce:
¼ cup creamy peanut butter
2 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp lime juice
1 tbsp maple syrup or honey
1 tsp grated ginger
1–2 tbsp warm water (to thin)
Instructions
Cook rice noodles according to package instructions. Drain and rinse under cold water.
In a large bowl, combine the noodles, carrots, bell pepper, cucumber, cabbage, mint, cilantro, and green onions.
In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, and ginger. Add water as needed for desired consistency.
Pour peanut sauce over the salad and toss until well coated.
Top with chopped peanuts and serve immediately or chill for 10–15 minutes.
Notes
Add tofu, shrimp, or grilled chicken for extra protein.
Use gluten-free tamari for a gluten-free version.
Best served fresh but can be stored in the fridge for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese-Inspired
Nutrition
- Serving Size: 1 bowl (approx. 1¼ cups)
- Calories: 340
- Sugar: 7g
- Sodium: 450mg