Easy Spring Roll Salad with Peanut Sauce is a light, colorful, and satisfying meal that delivers all the flavors of fresh Vietnamese spring rolls in an easy-to-make salad form. This recipe is perfect for busy weeknights, warm-weather meals, or anytime you want something fresh, crunchy, and packed with flavor without the extra work of rolling.
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Why You’ll Love This Easy Spring Roll Salad with Peanut Sauce
This salad is quick to prepare, naturally customizable, and full of vibrant textures and flavors. The crisp vegetables balance beautifully with soft rice noodles, while the creamy peanut sauce ties everything together with savory, slightly sweet richness. It works well as a main dish or a hearty side, and it’s easy to adapt for vegetarian, dairy-free, or gluten-free diets. Because everything is chopped and tossed together, it’s far less fussy than traditional spring rolls while still feeling special and satisfying.
Ingredients for Easy Spring Roll Salad with Peanut Sauce
Salad Base
- 4 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1½ cups shredded purple cabbage or romaine lettuce
- 2 green onions, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
Protein Options
- 8 oz cooked shrimp, peeled and deveined
- OR 1½ cups cooked chicken breast, sliced
- OR 8 oz baked or pan-seared tofu, cubed
Peanut Sauce
- ½ cup creamy peanut butter
- 3 Tbsp low-sodium soy sauce or tamari
- 2 Tbsp fresh lime juice
- 1½ Tbsp honey or brown sugar
- 1 clove garlic, finely minced
- 1 tsp fresh grated ginger or ½ tsp ground ginger
- ¼ to ⅓ cup warm water, as needed to thin
Ingredient Notes
Rice vermicelli noodles are traditional for spring roll–style salads and are usually found in the Asian foods aisle. For a nut-free version, sunflower seed butter can replace peanut butter with excellent results. Low-sodium soy sauce helps control salt levels, and coconut aminos work well for a slightly sweeter, soy-free alternative. Shrimp, chicken, or tofu all pair nicely with the peanut sauce, so feel free to use what you have on hand.
Step-by-Step Instructions
Step 1 – Cook the Noodles
Bring a medium pot of water to a boil and cook the rice noodles according to package directions, usually 3–5 minutes. Drain and rinse thoroughly under cold water to stop cooking and remove excess starch. Set aside to drain well.
Step 2 – Prepare the Vegetables
While the noodles cook, shred and slice all vegetables into thin, bite-sized pieces. Chop the fresh herbs and slice the green onions. Keep everything separated or lightly mixed, depending on preference.
Step 3 – Make the Peanut Sauce
In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger until smooth. Slowly whisk in warm water, 1 tablespoon at a time, until the sauce reaches a pourable but creamy consistency.
Step 4 – Assemble the Salad
In a large bowl, combine the cooked noodles, vegetables, herbs, and protein of choice. Drizzle with the peanut sauce and toss gently until everything is evenly coated.
Step 5 – Serve
Serve immediately, or chill for 15–20 minutes for a cooler, more refreshing salad. Garnish with extra herbs, green onions, or chopped peanuts if desired.
Pro Tips for Success
Cut vegetables into thin, uniform strips for the best texture and even flavor distribution. Rinsing noodles with cold water prevents clumping and keeps them springy. Always add sauce gradually so the salad doesn’t become overdressed. If making ahead, keep the sauce separate until just before serving. Taste and adjust seasoning with extra lime juice or honey as needed. For extra crunch, add crushed peanuts or crispy wonton strips right before serving.
Flavor Variations
Add sliced mango or pineapple for a sweet tropical twist. Stir chili garlic sauce or sriracha into the peanut sauce for gentle heat. Swap noodles for spiralized zucchini for a low-carb version. Add edamame for extra plant-based protein. Finish with a drizzle of sesame oil for deeper nutty flavor.
Serving Suggestions
This salad works beautifully as a standalone lunch or dinner. It also pairs well with grilled chicken, shrimp skewers, or a light soup. For gatherings, serve it deconstructed so guests can build their own bowls and adjust sauce levels.
Storage and Freezing Instructions
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep extra peanut sauce separate for best texture. Freezing is not recommended, as the fresh vegetables and noodles lose quality when thawed.
Easy Spring Roll Salad with Peanut Sauce – Fresh & Simple
- Total Time: 25 minutes
- Yield: 4 servings
Description
Easy Spring Roll Salad with Peanut Sauce is a fresh, colorful, and satisfying dish that brings all the flavors of Vietnamese spring rolls into a simple, no-roll salad that’s perfect for quick meals or warm days.
Ingredients
- 4 oz rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup thinly sliced red bell pepper
- 1 cup thinly sliced cucumber
- 1½ cups shredded purple cabbage or romaine lettuce
- 2 green onions, sliced
- ¼ cup chopped fresh cilantro
- ¼ cup chopped fresh mint
- 8 oz cooked shrimp, peeled and deveined or 1½ cups cooked chicken breast, sliced or 8 oz baked or pan-seared tofu, cubed
- ½ cup creamy peanut butter
- 3 Tbsp low-sodium soy sauce or tamari
- 2 Tbsp fresh lime juice
- 1½ Tbsp honey or brown sugar
- 1 clove garlic, finely minced
- 1 tsp fresh grated ginger or ½ tsp ground ginger
- ¼ to ⅓ cup warm water, as needed
Instructions
- Bring a medium pot of water to a boil and cook the rice vermicelli noodles according to package directions.
- Drain noodles and rinse under cold water, then set aside to drain well.
- While noodles cook, shred and slice all vegetables and chop fresh herbs.
- In a medium bowl, whisk together peanut butter, soy sauce, lime juice, honey, garlic, and ginger until smooth.
- Slowly whisk in warm water until the sauce reaches a creamy, pourable consistency.
- In a large bowl, combine noodles, vegetables, herbs, and protein of choice.
- Drizzle peanut sauce over the salad and toss gently until evenly coated.
- Serve immediately or chill briefly before serving.
Notes
Add peanut sauce gradually to avoid overdressing. Keep sauce separate if making ahead and toss just before serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Vietnamese-Inspired
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | ~420 |
| Protein | ~22 g |
| Carbohydrates | ~38 g |
| Fat | ~22 g |
| Fiber | ~5 g |
| Sodium | ~620 mg |
FAQ About Easy Spring Roll Salad with Peanut Sauce
Can I make this salad ahead of time?
Yes, you can prep all components up to 24 hours in advance. Store noodles, vegetables, protein, and sauce separately, then toss together just before serving to keep everything fresh and crisp.
Is this salad gluten-free?
It can be gluten-free if you use rice noodles and tamari or coconut aminos instead of regular soy sauce. Always double-check labels to be sure.
How do I thin peanut sauce if it thickens?
Simply whisk in warm water, 1 tablespoon at a time, until it loosens back to the desired consistency. Lime juice can also help thin and brighten the sauce.
What’s the best protein for this salad?
Shrimp is traditional and light, chicken is hearty and familiar, and tofu works wonderfully for a plant-based option. All three pair well with the peanut sauce.
Can I make it kid-friendly?
Absolutely. Use less garlic and ginger in the sauce and skip any spicy additions. The flavors are mild, creamy, and appealing to most kids.
Final Thoughts
Easy Spring Roll Salad with Peanut Sauce is proof that fresh, flavorful meals don’t have to be complicated. With simple ingredients, flexible options, and a creamy homemade sauce, this salad is one you’ll come back to again and again for quick meals that feel both healthy and comforting.