Spring Roll Salad with Peanut Dressing is everything we love about Vietnamese spring rolls—fresh herbs, crisp veggies, chewy noodles—but without the rolling! Instead, it’s tossed into one big, colorful bowl and drizzled with a creamy, nutty dressing that ties it all together. Think of it as your favorite takeout appetizer, reinvented as a wholesome lunch that comes together in just 30 minutes.
This Spring Roll Salad with Peanut Dressing is not only light and refreshing but also surprisingly satisfying, thanks to the noodles and protein-packed peanuts. It’s the kind of meal that makes you feel like you’ve treated yourself, even though it’s super easy to make. Perfect for those busy days when you want something vibrant and fresh, but still crave big flavor.
Table of Contents
What is Spring Roll Salad with Peanut Dressing?
Spring Roll Salad with Peanut Dressing is a deconstructed version of the traditional Vietnamese fresh spring roll. Instead of wrapping everything in rice paper, we toss the ingredients—rice noodles, crisp lettuce, shredded carrots, cucumbers, herbs, and a savory peanut-hoisin dressing—into a bowl.
The result? A tangle of textures and flavors: crunchy, creamy, tangy, and just a hint of spice. It’s like eating a rainbow that tastes as good as it looks. You can serve it as a light lunch or a side dish with grilled meats, but honestly, it shines all on its own. If you’ve ever wished your spring rolls were easier to eat and a bit more forgiving to assemble, this salad is your new favorite fix.
Reasons to Try Spring Roll Salad with Peanut Dressing
First off, it’s fresh and flavorful—the kind of dish that makes you feel good without tasting like diet food. Second, it’s easy and customizable; you can add shrimp, tofu, or chicken if you want to make it heartier. Third, the peanut dressing is downright addictive.
Creamy, sweet, salty, and a little spicy, it’s the kind of sauce you’ll want to drizzle on everything (and maybe lick the spoon after). Plus, this Spring Roll Salad with Peanut Dressing is a great way to sneak in more veggies without feeling like you’re eating “rabbit food.” It’s perfect for meal prep, a healthy work lunch, or a quick dinner that doesn’t require turning on the stove for long. If you love other fresh, flavor-packed salads like my Asian Chicken Cranberry Salad or Healthy Cilantro Lime Pasta Salad, this one deserves a spot on your weekly rotation.
Ingredients Needed to Make Spring Roll Salad with Peanut Dressing
Here’s what you’ll need to make this beautiful, refreshing Spring Roll Salad with Peanut Dressing:
- 1 cup rice noodles
- 1 cup shredded lettuce
- 1 cup shredded carrots
- ½ cup cucumber, julienned
- ¼ cup fresh cilantro, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup chopped peanuts
- ¼ cup red bell pepper, thinly sliced
- ¼ cup green onions, sliced
For the Peanut Dressing:
- ¼ cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- ½ teaspoon chili flakes
Optional toppings: extra peanuts, lime wedges, or a drizzle of sriracha for a little heat.
Instructions to Make Spring Roll Salad with Peanut Dressing – Step by Step
Step 1: Cook the Rice Noodles
Bring a pot of water to a boil and add your rice noodles. Follow the package instructions, but generally, they need about 3–4 minutes to soften. Once cooked, drain them immediately and rinse with cold water to stop the cooking process. This step keeps your noodles from turning into a sticky mess. Let them sit in a colander while you prep everything else—excess water is the enemy of a good salad.
Step 2: Prep the Veggies and Herbs
While your noodles cool, grab a large bowl and add all the crunchy, colorful goodies: shredded lettuce, carrots, cucumber, cilantro, mint, bell peppers, and green onions. Give them a light toss with your hands or tongs—this is where the magic starts. The mix of textures sets the foundation for your Spring Roll Salad with Peanut Dressing. Fresh herbs are non-negotiable here; they bring the bright, clean taste that makes this dish pop.
Step 3: Make the Peanut Dressing
In a small bowl, whisk together hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes. Keep whisking until smooth and glossy. Taste it—this is your moment to adjust. Want it tangier? Add more lime juice. Craving extra spice? Toss in more chili flakes or a dab of sriracha. The dressing should be creamy and coat the back of a spoon, ready to cling to your veggies and noodles.
(Pro tip: You can make this dressing ahead of time—it keeps beautifully in the fridge for up to a week.)
Step 4: Combine the Salad
Pour the dressing over your mixed veggies and herbs. Toss gently to make sure every bit gets a little love. Then, add the cooled rice noodles. This is where things can get a little wild—those noodles like to cling—but be patient and keep tossing until everything’s evenly coated. You’ll start to see the glossy sheen of the peanut dressing coating every strand and leaf. That’s your sign it’s ready.
Step 5: Add Crunch and Garnish
Top it all off with chopped peanuts for crunch and a sprinkle of extra cilantro or mint. If you’re feeling fancy, a few lime wedges on the side make it restaurant-worthy. For a little flair, you can even drizzle a touch of homemade peanut sauce variation or a hint of sriracha on top.
Step 6: Serve and Enjoy
Serve immediately to keep everything fresh and crisp. This Spring Roll Salad with Peanut Dressing is best eaten right away, but if you need to store it, keep the dressing separate and toss it right before serving. The combination of the chewy noodles, crisp veggies, and that nutty-sweet dressing will have everyone asking for seconds. If you’re serving a crowd, consider pairing it with my Street Corn Cucumber Salad or Grilled Chicken Orzo Salad for a balanced meal spread.
What to Serve with Spring Roll Salad with Peanut Dressing
This salad pairs beautifully with anything grilled or roasted. Try it alongside Grilled Mango Chicken or Bang Bang Shrimp for a summery dinner. You can also serve it as a side dish with Asian-inspired mains like Better Than Takeout Thai Chicken Soup or Shrimp Lo Mein. For a lighter meal, serve it with a cold drink and maybe a slice of 3-Ingredient No-Bake Strawberry Cloud Cake for dessert.
Key Tips for Making Spring Roll Salad with Peanut Dressing
- Don’t skip rinsing the noodles. It’s the secret to keeping them bouncy, not gummy.
- Use fresh herbs generously. Cilantro and mint are what give this salad that signature spring roll flavor.
- Make the dressing creamy, not runny. If it feels too thick, whisk in a teaspoon of warm water at a time until it’s perfect.
- Add protein if you want. Tofu, shrimp, or grilled chicken all work beautifully.
- Try substitutions. No rice noodles? Use soba or vermicelli. Want gluten-free? Swap soy sauce for tamari.
- Chill before serving. A short rest in the fridge helps the flavors meld beautifully.
Storage and Reheating Tips for Spring Roll Salad with Peanut Dressing
If you have leftovers (lucky you!), store the salad and dressing separately. Keep the veggies and noodles in an airtight container in the fridge for up to 2 days. The dressing will stay fresh for up to a week in a sealed jar—just give it a good stir before using. When ready to eat, toss everything together and top with fresh peanuts. This salad isn’t ideal for reheating, but it’s even better cold the next day!
FAQs
Can I make this ahead of time?
Yes! Prep the veggies and dressing in advance, but wait to combine until you’re ready to serve.
Is this salad vegan?
It can be! Just make sure your hoisin and soy sauce are vegan-friendly.
Can I use another nut butter?
Absolutely. Almond or cashew butter works great for a twist.
What if I don’t like spicy food?
Leave out the chili flakes or reduce the amount—it’ll still be deliciously creamy and tangy.
Can I use pre-cooked noodles?
You can, but fresh-cooked noodles have a better texture and soak up the dressing more evenly.
Final Thoughts
There’s something magical about this Spring Roll Salad with Peanut Dressing—it’s simple, quick, and bursting with flavor. It gives you that “takeout but healthier” satisfaction, minus the mess of rolling. Perfect for weeknight dinners, potlucks, or anytime you crave something fresh and bright. Once you’ve made it, you’ll find yourself dreaming up new versions with different veggies or proteins. Go ahead, make it your own—and when you do, don’t forget to check out other vibrant recipes like Spicy Southwest Salad or High Protein Three Bean Salad. They’re all about making healthy eating feel joyful, not stressful.
Visit our Pinterest for regular slow cooker recipe updates, or join our Facebook discussions where cooking fans exchange their favorite hearty meal ideas.
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Spring Roll Salad with Peanut Dressing – Fresh, Crunchy, and Delicious
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant, fresh salad bursting with crunchy veggies, tender herbs, and vermicelli noodles, all wrapped in soft rice paper. Topped with a rich, savory peanut dressing, it’s a perfect balance of flavors—crispy, creamy, and utterly refreshing!
Ingredients
- 1 cup rice noodles
- 1 cup shredded lettuce
- 1 cup shredded carrots
- 1/2 cup cucumber, julienned
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup chopped peanuts
- 1/4 cup red bell pepper, thinly sliced
- 1/4 cup green onions, sliced
- Peanut Dressing:
- 1/4 cup hoisin sauce
- 2 tablespoons peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1 clove garlic, minced
- 1 teaspoon grated ginger
- 1/2 teaspoon chili flakes
Instructions
1. Bring a pot of water to a boil and cook the rice noodles according to the package instructions.
2. Once cooked, drain the noodles and rinse them with cold water to stop the cooking process.
3. Set the rice noodles aside to cool and drain any excess water.
4. In a large bowl, combine the shredded lettuce, shredded carrots, julienned cucumber, chopped cilantro, chopped mint leaves, chopped peanuts, thinly sliced red bell pepper, and sliced green onions.
5. Toss the vegetables and herbs gently to mix them together evenly.
6. In a separate small bowl, whisk together the hoisin sauce, peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, sugar, minced garlic, grated ginger, and chili flakes.
7. Continue whisking until the dressing is smooth and fully combined.
8. Taste the dressing and adjust seasoning if needed, adding more lime juice, soy sauce, or chili flakes as desired.
9. Pour the dressing over the mixed salad ingredients and toss gently to coat everything evenly.
10. Add the cooled rice noodles to the salad and toss again, ensuring the noodles are evenly incorporated with the vegetables and dressing.
11. Serve the salad immediately, garnishing with additional chopped peanuts, cilantro, and mint leaves if desired.
Notes
Rice noodles can be substituted with soba noodles or vermicelli for a different texture.
If you prefer a spicier salad, increase the chili flakes or add a dash of sriracha to the dressing.
For a crunchy texture, consider adding sliced radishes or toasted sesame seeds.
To make this recipe gluten-free, use tamari instead of soy sauce.
You can prepare the dressing in advance and store it in the fridge for up to a week.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Lunch
- Method: Mixed
- Cuisine: Asian-Inspired
Nutrition
- Calories: 350
