Spring Roll Salad with Peanut Sauce Recipe

Wonderfully fresh, vibrant, and irresistible, this Spring Roll Salad with Peanut Sauce captures everything you love about classic spring rolls with a twist—no rolling required. The tangle of tender rice noodles, crisp veggies, and fragrant herbs all come together under a blanket of creamy, zesty peanut sauce. Whether you’re seeking inspiration for a showstopping lunch, a light dinner, or something colorful for gatherings, this dish delivers crave-worthy flavor, crunch, and serious good vibes—all in one big, satisfying bowl.

Ingredients You’ll Need

The ingredients for this Spring Roll Salad with Peanut Sauce are simple, bright, and each plays a vital role in the overall flavor, texture, and visual appeal. Every element brings something unique, whether it’s the herby freshness, vivid color, or the creamy, dreamy sauce that ties everything together.

• Creamy peanut butter: Forms the luscious, rich base of the peanut sauce and provides depth and creaminess.
• Hoisin sauce or brown sugar: Gives the sauce a sweet and savory undertone; use hoisin for classic flavor or brown sugar for a milder touch.
• Lime juice: Brightens up the sauce and salad with its zesty tang; fresh is best!
• Soy sauce: Adds a hit of salt and umami to balance out the richness of the peanut butter.
• Water: Adjusts the sauce’s consistency; start small and add more if you prefer a thinner drizzle.
• Thin rice noodles: These create the foundation for the salad—choose straight-cut or vermicelli for the classic spring roll effect.
• Cucumber: Brings a refreshing crunch and juiciness to balance the sauce and noodles.
• Purple cabbage: Not only gorgeous in color, but also adds more crunch and a subtle peppery flavor.
• Carrot: Sweet and slightly earthy—either thinly sliced or grated, it adds a satisfying bite.
• Red bell pepper: Offers a sweet, vibrant flavor and beautiful color contrast.
• Cilantro: Delivers bursts of fresh, citrusy undertones throughout each bite.
• Fresh mint: Lifts the whole salad with fragrant, cooling notes that are quintessential in Vietnamese-inspired dishes.
• Chopped peanuts (optional): Perfect for an extra layer of crunch and nutty flavor—totally recommend!

How to Make Spring Roll Salad with Peanut Sauce

Step 1: Cook the Rice Noodles

Start by bringing a large pot of water to a gentle boil and add your thin rice noodles. Be sure to keep an eye on them! They tend to cook faster than you might expect; I find they’re perfect at about half the time the package suggests. Once tender but still pleasantly chewy, drain the noodles and rinse them under cold water to cool them down and stop the cooking. Pat the noodles dry—completely if you can. For bonus points, grab some kitchen scissors and snip the noodles into shorter strands; it makes tossing and eating the salad much easier.

Step 2: Make the Creamy Peanut Sauce

While the noodles cool down, turn your attention to that dreamy peanut sauce. In a small bowl, whisk together the creamy peanut butter, hoisin sauce (or brown sugar), lime juice, and soy sauce. Start by pouring in a 1/4 cup of water, whisking until you reach a smooth, pourable texture. If it looks too thick, add a splash more water at a time until you have the silky, drizzly consistency you love. Taste and adjust—maybe a touch more lime for brightness or a bit more hoisin for sweet-and-salty vibes.

Step 3: Assemble Your Spring Roll Salad with Peanut Sauce

Gather a large serving bowl and bring your veggies front and center: the sliced cucumber, shredded cabbage, carrot, and red bell pepper. Add your cooled, snipped noodles, plus a generous handful each of cilantro and mint for an herbal, aromatic flourish. Pour over the peanut sauce and toss everything together so the noodles and veggies are luxuriously coated. Right before serving, shower the salad with chopped peanuts for an irresistible finishing crunch.

How to Serve Spring Roll Salad with Peanut Sauce

Garnishes

You’re never limited to just peanuts! A few extra sprigs of fresh mint and cilantro on top, a scattering of thinly sliced scallions, or even a sprinkle of sesame seeds can elevate the look and taste of your Spring Roll Salad with Peanut Sauce. For a spicy kick, try a little sliced red chili or a drizzle of chili oil.

Side Dishes

Pair your Spring Roll Salad with Peanut Sauce with light, Asian-inspired bites like steamed or baked tofu, crispy veggie dumplings, or a simple miso soup. For gatherings, serve it alongside grilled shrimp skewers or satay to make it a feast!

Creative Ways to Present

Transform this dish from bowl to buffet by serving it in individual mason jars or small glasses for picnics and parties. Or build a DIY “salad roll” station: let everyone wrap scoops of salad in lettuce leaves or rice paper wrappers for some interactive fun. The beautiful fresh colors practically invite everyone to dive right in.

Make Ahead and Storage

Storing Leftovers

To keep the Spring Roll Salad with Peanut Sauce at its freshest, save the peanut sauce and veggies separately if possible. Store the undressed salad in an airtight container for up to two days. If the salad is already dressed, it can keep for about a day before it starts to soften—but honestly, it’s so tasty it probably won’t last that long!

Freezing

Freezing isn’t ideal for assembled Spring Roll Salad with Peanut Sauce, as the veggies lose their crunch and the noodles may become mushy upon thawing. However, you can freeze leftover peanut sauce in a tightly sealed container for up to one month; just stir well after thawing.

Reheating

This salad is best enjoyed cold or at room temperature, but if you need to freshen it up, you can loosen cold peanut sauce with a splash of warm water, then toss everything gently to warm the noodles without making the veggies wilt.

FAQs

What noodles work best for Spring Roll Salad with Peanut Sauce?

Thin rice noodles, also called vermicelli, are perfect for this salad because they soak up the peanut sauce without getting sticky. If you can’t find those, soba noodles or even thin wheat noodles work in a pinch.

Is the peanut sauce gluten-free?

To make this salad gluten-free, use tamari instead of soy sauce and double-check your hoisin sauce (or swap for brown sugar). The rest of the ingredients are naturally gluten-free.

Can I add protein to this salad?

Absolutely! Spring Roll Salad with Peanut Sauce is great with seared tofu, grilled shrimp, or shredded chicken on top. Simply layer your protein of choice for a heartier meal.

How far in advance can I prep the salad?

Chop all your veggies and make the sauce up to a day ahead, but wait to toss everything together until right before serving for the crispest texture. The noodles can be cooked and chilled in advance, too.

What can I use if I don’t like cilantro or mint?

Feel free to swap in fresh basil, Thai basil, or leave the herbs out entirely. You’ll still have a delicious and vibrant salad, uniquely your own.

Final Thoughts

If you’re craving bright, bold flavors and a fuss-free twist on a classic, you’re going to love making (and eating!) Spring Roll Salad with Peanut Sauce. Every bite is crunchy, satisfying, and absolutely loaded with good vibes—exactly the kind of dish you’ll want on repeat all season. Give it a try and let those colors and flavors bring a little sunshine to your table!

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