Fresh, colorful, and bursting with flavor, this Spring Roll Salad with Peanut Sauce takes everything you love about spring rolls and turns it into a refreshing, easy-to-serve bowl.
It’s crunchy, creamy, and light yet satisfying — perfect for warm days, quick lunches, or a vibrant dinner side.
The peanut sauce ties everything together with its sweet, salty, and tangy balance that’s simply irresistible.
Why You’ll Love This Recipe
This salad is fresh, flavorful, and ready in less than 30 minutes.
It’s packed with crisp vegetables, fragrant herbs, and chewy rice noodles, making it both healthy and filling.
The creamy peanut dressing adds the perfect nutty richness to every bite.
It’s completely customizable — use any veggies or noodles you have on hand.
What You’ll Need (Ingredient Highlights)
Peanut butter forms the creamy, nutty base for the dressing.
Hoisin sauce or a bit of brown sugar adds subtle sweetness.
Lime juice brings brightness and balance.
Rice noodles create a light but satisfying base for the salad.
Fresh herbs like cilantro and mint give it a vibrant, authentic touch.
Cabbage, carrots, cucumber, and bell pepper add crispness and color.
Pro Tips Before You Start
Don’t overcook the noodles — they should be tender but still springy.
Cool and dry the noodles completely before tossing with the dressing to avoid sogginess.
Adjust the peanut dressing thickness by adding water a little at a time.
Chop the veggies thinly for better texture and easier eating.
For meal prep, keep the dressing separate until ready to serve.
How to Make Spring Roll Salad with Peanut Sauce
Step 1 – Cook the noodles
Prepare rice noodles according to package directions, checking halfway through to avoid overcooking.
Drain, rinse, and let them cool completely. Snip into shorter strands if desired.
Step 2 – Make the dressing
In a small bowl, whisk together peanut butter, hoisin sauce, lime juice, and soy sauce.
Slowly add water until you reach a smooth, pourable consistency.
Step 3 – Assemble the salad
In a large serving bowl, combine cooled noodles, cucumber, cabbage, carrots, bell pepper, cilantro, and mint.
Step 4 – Add the dressing
Pour the peanut sauce over the salad and toss until evenly coated.
Step 5 – Garnish and serve
Top with chopped peanuts for crunch and serve immediately.
What to Serve Them With
Pair with grilled shrimp, chicken skewers, or tofu for a full meal.
Serve alongside sushi rolls, dumplings, or Asian-style soups.
It also works beautifully as a refreshing side to spicy dishes.
Variations / Substitutions
Use almond or cashew butter instead of peanut butter.
Replace lime juice with rice vinegar for a milder tang.
Add edamame or shredded lettuce for extra volume.
Use soba noodles or vermicelli as an alternative base.
For a low-carb option, skip noodles and add spiralized zucchini.
Storage & Leftovers
Store leftovers in the refrigerator for up to 3 days.
Keep the dressing separate if preparing ahead to maintain freshness.
If the noodles dry out, drizzle a little water or lime juice before serving.
FAQs
Can I make this salad ahead of time?
Yes, prepare the components and store separately; mix before serving.
Can I make the peanut dressing in advance?
Definitely, it lasts up to 5 days in the fridge in a sealed jar.
Can I add protein to make it a meal?
Yes, grilled chicken, shrimp, or tofu work perfectly.
Can I use store-bought peanut sauce?
You can, but homemade tastes fresher and allows customization.
What if I’m allergic to peanuts?
Use almond butter, sunflower seed butter, or tahini instead.
Can I make it spicy?
Add chili flakes, sriracha, or a dash of hot sauce to the dressing.
Is this recipe vegan?
Yes, as long as you use vegan hoisin and soy sauce.
Can I meal prep this salad?
Yes, keep noodles and dressing separate and mix before eating.
Can I use other vegetables?
Absolutely, add lettuce, snap peas, or radishes for variety.
How can I make it gluten-free?
Use tamari instead of soy sauce and check your hoisin brand label.
Final Thoughts
This Spring Roll Salad with Peanut Sauce is a celebration of fresh flavors, textures, and colors — quick to prepare and endlessly versatile.
It’s a go-to recipe for when you want something light yet satisfying, perfect for any season.
