Spring Roll Salad with Peanut is a fresh and crunchy salad that tastes just like your favorite spring rolls but without the rolling. It’s packed with crisp veggies like lettuce, carrots, cucumber, and herbs, all tossed with a delicious peanut dressing that’s creamy and nutty. The salad has the perfect combination of textures—crunchy, tender, and a little bit chewy from the rice noodles or vermicelli.
I love making this salad when I want something light but still satisfying. The peanut dressing brings everything together with a lovely balance of salty, sweet, and tangy flavors, and it’s so easy to whip up with just a few simple ingredients. I usually add crunchy peanuts on top for an extra nutty crunch that never gets old. This dish is a great way to sneak in lots of veggies and fresh herbs, which always makes me feel good about what I’m eating.
My favorite way to serve this salad is chilled in the summer, maybe with some grilled chicken or shrimp on the side if I want a bit more protein. It’s refreshing, colorful, and really fun to eat, especially with chopsticks if you want to feel fancy. Whenever I make it, friends always ask for the recipe because it’s like having all the tasty parts of a spring roll in a big, easy salad bowl.
Key Ingredients & Substitutions
Rice Vermicelli Noodles: These thin noodles add a delicate texture and soak up the peanut sauce nicely. If you can’t find them, try thin spaghetti or angel hair pasta as a substitute.
Veggies: Shredded purple cabbage, carrots, and cucumber make the salad crunchy and fresh. Feel free to swap in bell peppers, snap peas, or bean sprouts for added variety.
Peanut Butter: Use creamy peanut butter for a smooth sauce. Natural peanut butter works too, just stir it well before using. For a nut-free option, try sunflower seed butter.
Fresh Herbs: Cilantro brightens the flavors. If you’re not a fan, basil or mint are excellent alternatives that also add a fresh touch.
Peanuts: Chopped peanuts add crunch. Toast them lightly for extra flavor or use cashews if you prefer a milder nut.
How Do I Make the Peanut Sauce Smooth and Just the Right Thickness?
The peanut sauce ties everything together, and getting the right texture is key. Start by whisking together all the ingredients except the water. Once smooth, add warm water slowly—about a tablespoon at a time—to thin it out.
- Warm water helps the peanut butter blend easily without lumps.
- Add water gradually so you don’t make the sauce too runny.
- Taste and adjust: add more lime juice for tang, honey for sweetness, or soy sauce for saltiness.
- If you like a little heat, a pinch of red pepper flakes or a squirt of sriracha is perfect.
A well-balanced sauce will be pourable but thick enough to coat the salad ingredients without pooling at the bottom. This makes every bite flavorful and satisfying.
Equipment You’ll Need
- Large mixing bowl – I recommend this so you can toss all the ingredients easily and keep everything together without spilling.
- Medium saucepan – for cooking the noodles; it’s quick and prevents sticking.
- Whisk – helps you blend the peanut sauce smoothly and evenly.
- Measuring cups and spoons – for precise sauce ingredients and water to thin the dressing.
- Grater or garlic press – makes mincing the garlic and ginger super quick and easy.
- Knife and cutting board – for chopping vegetables and herbs; sharp tools make slicing safer and faster.
Flavor Variations & Add-Ins
- Replace shredded carrots with julienned bell peppers or snap peas for extra color and crunch.
- Mix in cooked shrimp or grilled chicken to turn it into a fuller meal with protein.
- Swap cilantro for basil or mint to change up the herb flavor profile.
- Add a splash of fish sauce or a sprinkle of chili flakes in the dressing for more depth or heat.
Spring Roll Salad with Peanut Sauce
Ingredients You’ll Need:
For the Salad:
- 8 oz rice vermicelli noodles
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup diced cucumber
- ½ cup chopped green onions
- ½ cup chopped fresh cilantro
- 1 cup chopped lettuce (such as romaine or butter lettuce)
- ¼ cup chopped peanuts (for garnish)
For the Peanut Sauce:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- ½ teaspoon grated fresh ginger
- ¼ to ⅓ cup warm water (to thin sauce as needed)
- Optional: pinch of red pepper flakes or sriracha for heat
Time You’ll Need
This recipe takes about 20 minutes to prepare, including cooking and cooling the noodles, chopping the veggies, and making the peanut sauce. You can serve it right away or chill briefly before serving if you like it cooler.
Step-by-Step Instructions:
1. Cook Your Noodles:
Boil the rice vermicelli noodles according to package instructions. Once cooked, drain them well and rinse with cold water to stop the cooking. Set aside so they don’t stick together.
2. Prep the Vegetables:
Shred the purple cabbage and carrots, dice the cucumber, and chop the green onions, cilantro, and lettuce. Toss all the veggies together gently in a large bowl to mix.
3. Make the Peanut Sauce:
In a bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, minced garlic, and grated ginger until smooth. Slowly add warm water in small amounts until the sauce is pourable but still thick enough to coat the salad well. Add a pinch of red pepper flakes or sriracha if you want a little spice!
4. Combine and Toss:
Add the cooked noodles to the veggies, then pour some peanut sauce over the top. Toss everything gently so the sauce coats the noodles and vegetables without making them soggy. Add more sauce if you’d like it saucier.
5. Serve and Garnish:
You can roll small portions tightly like spring rolls for a fun presentation or simply serve it as a tossed salad. Sprinkle chopped peanuts over the top for a nice crunch and extra peanut flavor.
6. Enjoy:
Serve immediately to enjoy the crisp, fresh textures or chill it briefly if you prefer your salad cool and refreshing.
Can I Use Frozen Rice Vermicelli Noodles?
Yes, you can use frozen rice vermicelli noodles if available, but be sure to thaw them completely before cooking. Follow package instructions for cooking, and rinse under cold water to prevent sticking.
How Long Can I Store Leftover Salad?
Store leftover salad and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Toss the salad with the sauce just before serving to keep the veggies crisp.
Can I Make This Recipe Vegan?
Absolutely! Use maple syrup instead of honey and check that your soy sauce is vegan-friendly. The salad and peanut sauce are naturally plant-based and delicious.
What Can I Substitute for Peanut Butter?
You can substitute peanut butter with almond butter, cashew butter, or sunflower seed butter if you have a nut allergy. The flavor will change slightly but will still be creamy and tasty.