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Spring Roll Salad Recipe: Fresh, Crunchy & Bursting with Flavor

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This Spring Roll Salad is a refreshing, vibrant dish inspired by Vietnamese spring rolls. Packed with crisp veggies, rice noodles, herbs, and a creamy peanut dressing, it’s light, healthy, and full of flavor — perfect for lunch, dinner, or meal prep!

  • Author: Emily
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Salad, Main Course
  • Method: No-Cook / Tossed
  • Cuisine: Vietnamese-Inspired
  • Diet: Gluten Free

Ingredients

Scale
    • 6 oz rice noodles (about 3 cups cooked)
    • 2 cups shredded lettuce or cabbage
    • 1 cup julienned carrots
    • 1 cup thinly sliced cucumber
    • 1 cup red bell pepper, thinly sliced
    • 1/4 cup fresh mint leaves
    • 1/4 cup fresh cilantro or Thai basil
    • 2 tablespoons chopped green onions
    • 1/4 cup chopped peanuts or cashews

Protein Options (Choose One):

    • 1 block (14 oz) tofu, pan-fried or baked
    • 12 medium shrimp, grilled or boiled
    • 1 cup cooked chicken breast, shredded

For the Creamy Peanut Dressing:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons lime juice
  • 2 tablespoons soy sauce or tamari
  • 1 teaspoon sesame oil
  • 1 tablespoon maple syrup or honey
  • 1 clove garlic, minced
  • 2–3 tablespoons warm water (to thin)

Instructions

  1. Cook the rice noodles according to package instructions. Drain and rinse under cold water. Toss with a drop of sesame oil to prevent sticking, then set aside.
  2. Prepare the vegetables by washing, slicing, and chopping all ingredients into thin, even pieces. Place lettuce or cabbage in a large bowl as the base.
  3. Layer the noodles, carrots, cucumbers, bell peppers, mint, cilantro, and green onions on top of the greens.
  4. In a small bowl, whisk together peanut butter, lime juice, soy sauce, sesame oil, maple syrup, and minced garlic. Add warm water gradually until the dressing is creamy but pourable.
  5. Add your protein of choice — tofu, shrimp, or chicken — to the salad.
  6. Drizzle the peanut dressing over the salad and toss gently to combine all ingredients.
  7. Top with chopped peanuts or cashews before serving. Serve immediately or chill for 10–15 minutes for a crisp, refreshing texture.

Notes

  • Soak chopped veggies in cold water for 5–10 minutes before assembling to keep them extra crisp.
  • Don’t overcook the noodles — rinse them under cold water immediately to prevent sticking.
  • For a thinner dressing, add more water a tablespoon at a time.
  • Make the salad nut-free by substituting sunflower seed butter or tahini for peanut butter.
  • Store undressed salad and dressing separately for up to 3 days for best texture.

Nutrition

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