Spring Roll Salad with Peanut Sauce

There's something irresistible about the vibrant crunch of a spring roll, especially when paired with a rich, nutty peanut sauce. Now imagine all that goodness deconstructed into a fresh, colorful salad that hits every note — crisp, creamy, savory, and slightly sweet.

this Recipe

I first created this Spring Roll Salad with Peanut Sauce on a warm afternoon when turning on the stove felt like a chore. What started as a shortcut to avoid frying turned into one of my favorite warm-weather meals. It's fast, fuss-free, and always a hit with both kids and adults.

Whether you're meal-prepping for the week or looking for a quick lunch that doesn't skimp on flavor, this Spring Roll Salad is about to become your go-to.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to fall in love with your new favorite no-cook recipe. This Spring Roll Salad isn't just refreshing and flavorful — it's a breeze to make and surprisingly versatile.

First off, this salad is incredibly quick and easy. With no cooking required (unless you count boiling some rice noodles), you can have a wholesome, satisfying meal on the table in under 20 minutes.

It also happens to be super budget-friendly. Made with common vegetables like carrots, cabbage, and cucumbers, plus pantry staples like peanut butter and soy sauce, this dish is big on flavor without a hefty price tag.

Perfect for meal prep, this salad keeps well in the fridge. Just store the veggies and noodles separately from the sauce, and you've got lunches sorted for days.

And best of all, it's infinitely adaptable. Vegan? Skip the shrimp and use tofu. Watching carbs? Swap the noodles for shredded lettuce. The combinations are endless and always delicious.

This salad combines the best parts of a spring roll — crisp veggies, chewy noodles, savory protein, and a creamy dipping sauce — into one colorful, crave-worthy bowl.

Ingredients Notes

The magic of this Spring Roll Salad lies in how each ingredient contributes to that signature balance of texture and flavor. From crunchy veggies to velvety peanut sauce, everything has its place.

Rice noodles are the chewy backbone of this salad. I like to use thin vermicelli-style noodles for the most authentic spring roll texture. They cook in just a few minutes and cool down fast, making them ideal for a quick dish like this.

Cabbage adds a satisfying crunch and holds up well in the fridge, which is perfect if you're prepping ahead. You can use either green or purple cabbage, or a mix of both for extra color.

Carrots and cucumbers bring both sweetness and freshness to the mix. I prefer julienning them for that classic spring roll look, but a simple shred or thin slice works too.

Cooked shrimp or tofu make excellent protein options. I often use pre-cooked frozen shrimp for ease, but pan-seared tofu is a great plant-based alternative that soaks up the peanut sauce beautifully.

The peanut sauce is the real star here. Made from creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, and a touch of sriracha, it's the perfect balance of tangy, sweet, and savory. A splash of warm water helps it reach that pourable, drizzly consistency.

As for equipment, all you really need is a large mixing bowl and a small whisk or blender for the sauce. A mandoline or julienne peeler makes prepping the veggies quicker, but a sharp knife works just fine.

How To Make This Spring Roll Salad with Peanut Sauce

Creating this spring roll-inspired salad is as easy as layering fresh ingredients and blending a quick sauce. Let me walk you through the simple steps.

Start by cooking your rice noodles according to the package instructions. Usually, this means soaking them in hot water for about 5-7 minutes until tender. Drain them well and rinse under cold water to stop the cooking process.

While the noodles soak, prep your vegetables. Shred the cabbage finely, julienne the carrots and cucumber, and chop up some fresh herbs like cilantro or mint if you like that fresh, fragrant touch.

Next, prepare your protein. If you're using cooked shrimp, give them a quick rinse and pat dry. For tofu, press it to remove excess moisture, cube it, and pan-sear until golden on all sides. Let it cool before adding to the salad.

Now for the peanut sauce: In a bowl or blender, combine peanut butter, soy sauce, lime juice, honey, rice vinegar, garlic, and sriracha. Blend or whisk until smooth. Add warm water a little at a time until you reach your desired consistency.

Once everything is prepped, it's time to assemble the salad. In a large bowl or individual meal prep containers, layer the noodles, veggies, and protein. Drizzle with the peanut sauce just before serving or keep it on the side if storing.

The whole process takes about 20 minutes from start to finish, and you'll end up with a vibrant, satisfying salad that tastes like summer in a bowl.

Storage Options

This Spring Roll Salad is ideal for make-ahead meals, especially when stored properly. Keeping the sauce separate is key to maintaining the best texture.

Store the noodles and vegetables in an airtight container for up to 4 days. For best results, line the container with a paper towel to absorb extra moisture and keep things crisp.

The peanut sauce will keep in the fridge for up to a week. Store it in a small jar or sealed container, and give it a good stir (or shake) before using.

If you've added protein like tofu or shrimp, store that separately and consume within 2-3 days for optimal freshness.

When reheating tofu, a quick pan-sear or microwave warm-up works well. The noodles and veggies are best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about this salad is how easily you can customize it. Whether you're working with dietary preferences or just what's in your fridge, there's lots of room to play.

For a vegan version, swap out the shrimp for crispy tofu or edamame. Also, replace the honey in the peanut sauce with maple syrup or agave.

If you're avoiding gluten, use tamari or coconut aminos in place of soy sauce. Most rice noodles are naturally gluten-free, but it's always good to check the label.

Add extra crunch by topping your salad with chopped peanuts, crispy wontons, or sesame seeds. These add another layer of texture that really mimics a traditional spring roll.

Want more spice? Add extra sriracha to the peanut sauce, or sprinkle in some chili flakes or thinly sliced jalapeños.

No rice noodles? No problem. You can use zucchini noodles, glass noodles, or even shredded lettuce as a base. It won't be exactly the same, but it'll still be delicious.

This Spring Roll Salad is endlessly adaptable. Use it as a base, then get creative with what you have on hand. The only limit is your imagination!

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