Spring Roll Salad with Peanut Sauce

There's something irresistibly fresh about a Spring Roll Salad with Peanut Sauce — it’s like biting into a crisp, crunchy garden, all wrapped up in a creamy, savory dream. This salad takes everything you love about traditional spring rolls — the herbs, the vegetables, the lightness — and tosses it into a vibrant, satisfying bowl that's just as pretty as it is delicious.

this Recipe

The first time I made this salad was after a failed attempt at rolling actual spring rolls for a family dinner. I had all the fillings prepped, but none of the patience. So, I chopped everything up, tossed it with noodles and my favorite peanut sauce, and voila — a new family favorite was born. It’s now my go-to for warm days, busy lunches, or when I just want something fresh, fast, and full of flavor.

Let’s dive into what makes this salad a true standout.

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

Get ready to meet your new weeknight wonder. This Spring Roll Salad isn’t just a feast for the eyes — it’s full of bright, zesty flavor and a silky, craveable dressing that brings it all together.

First off, it’s incredibly quick and easy to make. No fiddling with rice paper wrappers or worrying about tearing anything — just chop, toss, and drizzle. It’s a 20-minute meal that feels like something special.

It’s also light but filling, thanks to a balance of rice noodles, crisp veggies, and a protein-packed peanut sauce. You’ll leave the table satisfied without that heavy post-meal slump.

And did I mention it’s budget-friendly? Most of the ingredients are pantry staples or affordable produce, so you can enjoy this colorful, nutrient-packed salad without breaking the bank.

What makes it even better is how customizable it is. Want to go vegetarian? Add tofu. Need a little more protein? Throw in some grilled shrimp or shredded chicken. You can mix and match based on what you have — it’s hard to go wrong here.

Now that you’re hungry, let’s break down what you’ll need to bring this bright and flavorful dish to life.

Ingredients Notes

This salad’s charm lies in its simple ingredients that come together to create layers of flavor and texture. Each component brings its own character — crunchy, chewy, creamy, tangy — and they all play so well together.

Rice noodles form the base of this salad. Their soft, chewy texture provides the perfect contrast to the crisp vegetables. I prefer using thin rice vermicelli, which cooks in just minutes and soaks up the peanut sauce beautifully.

Shredded cabbage and carrots are the crunchy stars. Cabbage gives structure and bite, while carrots add sweetness and color. I often buy pre-shredded slaw mix to save time, but fresh works great if you have a few extra minutes.

Fresh herbs — especially mint, cilantro, and Thai basil — elevate this dish from ordinary to outstanding. The herbal brightness cuts through the richness of the peanut sauce and adds a classic spring roll flavor. Don’t skip them if you can help it!

The peanut sauce is the heart of the recipe. Made with creamy peanut butter, lime juice, soy sauce, a bit of garlic, and a touch of sweetness from honey or maple syrup, it’s bold, tangy, and slightly spicy if you choose to add some sriracha. It's also completely customizable to your taste.

If you’re adding protein, grilled shrimp, sliced tofu, or leftover rotisserie chicken all work beautifully. They soak up the sauce and make the salad a complete meal.

No fancy equipment needed here — just a cutting board, knife, saucepan for the noodles, and a big bowl for tossing everything together.

How To Make This Spring Roll Salad with Peanut Sauce

Making this salad is as easy as boiling water and whisking a few ingredients. It’s perfect for busy nights when you want something fast but full of flavor.

Start by boiling water for the rice noodles. These cook very quickly — usually in 3 to 5 minutes — so keep an eye on them. Once they’re soft, drain and rinse them under cold water to stop the cooking and keep them from sticking together.

While the noodles are cooking, prep your vegetables and herbs. Slice your cabbage thin, julienne the carrots, and chop the cucumbers, bell peppers, and any other crunchy additions you like. Wash and roughly chop your herbs — don’t be shy, use lots!

Next, it’s time to make the peanut sauce. In a bowl, whisk together creamy peanut butter, lime juice, soy sauce, garlic, honey or maple syrup, and a splash of water to thin it out. If you like a little heat, a dash of sriracha or crushed red pepper flakes does the trick. Taste and adjust as needed — you want it tangy, creamy, and a little sweet.

Once everything is prepped, it’s time to assemble. In a large bowl, toss the noodles with the veggies and herbs. Pour about two-thirds of the peanut sauce over everything and gently toss until well coated. Add more sauce to taste.

If you’re adding protein, layer it on top or mix it in before serving. I love garnishing with chopped peanuts, sesame seeds, or a few extra sprigs of fresh herbs to finish.

From start to finish, this salad comes together in under 30 minutes. It’s bright, refreshing, and full of satisfying textures — the perfect meal for any day of the week.

Storage Options

One of the best things about this salad is how well it holds up. With a few storage tips, you can enjoy it for lunch the next day or prep it in advance.

If you’re planning ahead, store the noodles, vegetables, and sauce separately. This keeps everything crisp and fresh until you’re ready to eat. Assemble just before serving for the best texture.

Already mixed everything together? No problem. The salad will keep in an airtight container in the fridge for up to 2 days. The vegetables might soften slightly, but the flavors actually deepen and improve with time.

Extra peanut sauce can be stored on its own in the fridge for up to a week. Just give it a stir (or warm it slightly if it thickens too much) before using.

When it comes to reheating, this salad is best enjoyed cold or at room temperature. If you've added meat and want it warmed, heat the protein separately and toss it back in just before serving.

Variations and Substitutions

This salad is endlessly adaptable, making it perfect for whatever’s in your fridge or whatever your dietary needs may be.

If you’re looking to keep it vegetarian or vegan, skip the meat and use tofu or tempeh. Baked or pan-seared tofu soaks up the peanut sauce like a dream and adds a nice contrast to the fresh veggies.

Trying to go gluten-free? Most of this salad already is! Just make sure to use gluten-free soy sauce or tamari in the peanut sauce.

Need to keep things low-carb? Swap out the rice noodles for spiralized zucchini or shredded cabbage. You still get the crunch and flavor without the starch.

Want to make it a spicy Thai-style salad? Add a few dashes of fish sauce, some chopped Thai chiles, or a spoonful of chili garlic sauce to the dressing for a bold kick.

No peanut butter on hand? You can easily sub in almond butter or sunflower seed butter, making this a great nut-free option for school lunches or allergies.

Don’t be afraid to play around with the flavors and textures. This salad is as flexible as your cravings are, and once you’ve made it once, you’ll want to make it again with your own creative twist.

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