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Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing in a wooden bowl, topped with fresh vegetables, rice noodles, and sesame seeds.
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A fresh and vibrant spring roll salad with peanut dressing featuring crisp vegetables, rice noodles, and a creamy, tangy peanut sauce. This easy and customizable recipe delivers all the flavors of traditional spring rolls in a quick, deconstructed form perfect for healthy lunches or light dinners.

  • Author: Catherine
  • Prep Time: 20 minutes
  • Cook Time: 5 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Salad
  • Method: No-cook / Tossed
  • Cuisine: Asian-Inspired / Vietnamese
  • Diet: Vegan

Ingredients

Scale
  • 4 oz rice noodles (thin vermicelli)
  • 2 medium carrots, shredded or julienned
  • 1 cup red cabbage, thinly sliced
  • 1 large bell pepper (red or yellow), sliced
  • 1 small cucumber, deseeded and thinly sliced
  • 1/2 cup fresh herbs (cilantro, basil, and mint)
  • 2 green onions, chopped
  • 1/3 cup peanut butter (smooth, unsweetened)
  • 2 tbsp soy sauce or tamari
  • 1 tbsp lime juice
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 garlic clove, minced
  • 2–4 tbsp water (to thin dressing)
  • Optional protein: 6 oz tofu, shrimp, or chicken
  • Optional toppings: crushed peanuts, sesame seeds, lime wedges

Instructions

  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water, then set aside.
  2. Chop and prepare all vegetables — carrots, cabbage, bell peppers, cucumber, and herbs — and place them in a large mixing bowl.
  3. In a separate bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, rice vinegar, and garlic. Gradually add water until desired consistency is reached.
  4. Combine noodles, vegetables, herbs, and your chosen protein (tofu, shrimp, or chicken) in a bowl.
  5. Pour the peanut dressing over the mixture and toss until everything is evenly coated.
  6. Garnish with crushed peanuts, sesame seeds, and lime wedges before serving.

Notes

  • For a vegan version, use tofu or edamame as the protein option.
  • To make it gluten-free, use tamari or coconut aminos instead of soy sauce.
  • Peanut dressing can be stored in an airtight container in the fridge for up to five days.
  • Add mango, edamame, or roasted cashews for extra texture and flavor.
  • Serve chilled for best freshness and crunch.

Nutrition

Find it online: https://recipeshots.com/spring-roll-salad-with-peanut-dressing/