Name: Spring Roll Salad with Peanut Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian
Ingredients: 6 oz rice noodles; 1 cup carrots, julienned; 1 cup cucumber, julienned; 1 red bell pepper, thinly sliced; 1 cup purple cabbage, shredded; 1/4 cup green onions, sliced; 1/4 cup fresh cilantro, chopped; 1/4 cup fresh mint leaves; 1/4 cup crushed peanuts; Optional protein:; 1 cup cooked shrimp, grilled chicken, or tofu; For the peanut sauce:; 1/3 cup peanut butter; 2 tablespoons soy sauce (or tamari); 2 tablespoons lime juice; 1 tablespoon honey or maple syrup; 1 clove garlic, minced; 1 teaspoon fresh ginger, grated; 2–4 tablespoons warm water (to thin)

I love making this spring roll salad with peanut sauce when I’m craving something fresh, crunchy, and packed with flavor. It captures everything I enjoy about spring rolls but in a much easier, deconstructed form. The combination of crisp vegetables, tender noodles, and creamy peanut dressing makes it incredibly satisfying.

Why You’ll Love This Recipe

I enjoy how vibrant and refreshing this salad feels while still being filling. The textures are one of my favorite parts—crunchy vegetables, soft noodles, and a rich, creamy sauce. I also like how customizable it is, since I can easily add protein or switch up the veggies depending on what I have available.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

rice noodles
carrots, julienned
cucumber, julienned
red bell pepper, thinly sliced
purple cabbage, shredded
green onions, sliced
fresh cilantro
fresh mint
crushed peanuts

optional protein:
cooked shrimp
grilled chicken
tofu

for the peanut sauce:
peanut butter
soy sauce
lime juice
honey or maple syrup
garlic, minced
ginger, grated
warm water (to thin)

Directions

I start by cooking the rice noodles according to the package instructions, then I drain and rinse them under cold water to stop the cooking and keep them from sticking.

Next, I prepare all the vegetables by slicing and shredding them into thin, even pieces for the best texture.

In a bowl, I whisk together the peanut butter, soy sauce, lime juice, honey or maple syrup, garlic, and ginger. I add a little warm water at a time until the sauce reaches a smooth, pourable consistency.

I place the noodles in a large bowl and add the vegetables, fresh herbs, and any protein I’m using. Then I pour the peanut sauce over everything.

I toss the salad gently until everything is well coated, and I finish by sprinkling crushed peanuts on top for extra crunch.

Servings and timing

I usually make this recipe for about 3 to 4 servings. It takes me around 20 minutes to prepare from start to finish.

Variations

I sometimes swap the peanut butter for almond butter for a different flavor. I also like adding mango slices for a sweet contrast or a bit of chili sauce for heat. When I want a lighter version, I use more vegetables and fewer noodles. Occasionally, I add sesame oil to the dressing for extra depth.

storage/reheating

I store the salad in an airtight container in the refrigerator for up to 2 days. I find it best to keep the sauce separate if possible to maintain the texture. I don’t reheat this dish since it’s meant to be enjoyed cold or at room temperature. Before serving leftovers, I toss it again and add a splash of water or lime juice if needed.

FAQs

Can I make this salad ahead of time?

I often prep all the ingredients ahead and combine them just before serving for the best texture.

What noodles work best?

I prefer rice noodles, but I sometimes use glass noodles or even thin spaghetti in a pinch.

Is this recipe gluten-free?

I make it gluten-free by using tamari instead of regular soy sauce.

How can I make it vegan?

I simply use tofu and maple syrup instead of honey to keep it fully vegan.

Can I make the peanut sauce thinner?

I add warm water gradually until I reach the consistency I like.

Conclusion

I keep coming back to this spring roll salad with peanut sauce because it’s fresh, flavorful, and incredibly easy to put together. It’s one of those meals that feels both light and satisfying, and I love how adaptable it is for different tastes and occasions.