Spring Roll Salad with Peanut is a fresh and crunchy salad that brings all the flavors of classic spring rolls right into your bowl. It’s filled with crisp veggies like cabbage, carrots, cucumbers, and fresh herbs, all tossed in a lively peanut dressing that’s creamy and a little sweet with a touch of tang. The peanuts add an extra crunch that makes this salad so fun to eat.
I love making this salad when I want something light but still packed with flavor and texture. The peanut dressing is my favorite part—I like to mix it just right so it coats every bite without being too heavy. It’s a great way to add freshness to a meal, and sometimes I even change up the veggies depending on what I have on hand, which keeps it interesting.
One of my favorite ways to serve this salad is with a side of grilled chicken or tofu to make it a complete meal. It’s perfect for warm days or when you want something quick to throw together that tastes like you spent hours preparing it. Plus, the leftovers taste just as good the next day, which doesn’t always happen with salads!
Key Ingredients & Substitutions
Cabbage: Cabbage gives the salad a fresh crunch. You can use green, purple, or a mix. If unavailable, try shredded romaine lettuce or Napa cabbage for a similar texture.
Peanut Butter: Creamy peanut butter creates a rich, smooth dressing. If allergic or avoiding peanuts, try tahini or almond butter instead for a nutty twist.
Rice Vermicelli Noodles: These add light bulk to the salad. Feel free to skip them or substitute with cooked spiralized zucchini noodles for a low-carb option.
Fresh Herbs (Cilantro and Mint): They brighten the salad with refreshing notes. If you don’t like cilantro, use fresh basil or parsley. Mint is optional but adds a lovely lift.
How Can I Make a Creamy, Balanced Peanut Dressing?
Getting the perfect peanut dressing means balancing savory, sweet, tangy, and spicy notes. Here’s how I do it:
- Whisk creamy peanut butter with soy sauce for saltiness.
- Add rice vinegar or lime juice for acidity to brighten the flavor.
- Sweeten gently with honey or maple syrup.
- Include minced garlic and fresh ginger for depth.
- Add a little sesame oil for a toasty aroma.
- Thin the dressing with warm water, adding bit by bit until smooth and pourable.
- Optional crushed red pepper flakes give it a mild kick—adjust to your liking.
Whisk well, taste, and adjust the sweet or tangy parts to suit you. This dressing coats the salad perfectly without being too thick or runny.
Equipment You’ll Need
- Large mixing bowls – I use a big one to toss all the veggies and noodles easily. It helps prevent spills and makes mixing simple.
- Whisk or spoon – a whisk works great to blend the dressing smoothly, but a sturdy spoon also does the trick.
- Measuring spoons and cups – for accurate amounts of ingredients, especially the dressing components.
- Knife and cutting board – for chopping vegetables, herbs, and preparing the garnishes safely and efficiently.
- Small bowl – to whisk the dressing ingredients separately before tossing it with the salad.
Flavor Variations & Add-Ins
- Protein boost: Add cooked shredded chicken, shrimp, or tofu to make the salad more filling.
- Change up the nuts: Use cashews or chopped peanuts—cashews add creaminess, peanuts for crunch.
- Veggie switch: Try thinly sliced red onion, julienned bell peppers, or shredded zucchini for extra flavor and color.
- Spice it up: Mix in a dash of sriracha or a sprinkle of crushed red pepper flakes to add some heat.
Spring Roll Salad with Peanut
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded cabbage (green or a mix of green and purple)
- 1 cup shredded carrots
- 1 cup bean sprouts
- 1 cup julienned cucumber
- 1 red bell pepper, thinly sliced
- 1/2 cup chopped fresh cilantro
- 1/4 cup fresh mint leaves, chopped (optional)
- 1/4 cup chopped roasted peanuts
- 4 oz rice vermicelli noodles (optional)
For the Peanut Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar or lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water (to thin the dressing)
- 1/4 teaspoon crushed red pepper flakes (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. Cooking the noodles (if using) takes about 5 minutes, and assembling the salad and dressing another 10 minutes. If you like, chill the salad for 10-15 minutes before serving to let the flavors blend.
Step-by-Step Instructions:
1. Cook the Noodles:
If you’re using rice vermicelli noodles, cook them according to the package directions. Once cooked, drain and rinse with cold water to cool them down. Set aside while you prepare the veggies.
2. Prepare the Salad Vegetables:
In a large bowl, mix together the shredded cabbage, carrots, bean sprouts, julienned cucumber, sliced red bell pepper, chopped cilantro, and mint (if using). This combination gives the salad lots of fresh crunch and bright flavors.
3. Make the Peanut Dressing:
In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar or lime juice, honey or maple syrup, sesame oil, minced garlic, grated ginger, and crushed red pepper flakes (if you like a little heat). Slowly add warm water one tablespoon at a time until the dressing becomes smooth and pourable.
4. Toss the Salad:
Add the cooked noodles (if using) to the salad bowl. Pour the peanut dressing over the vegetables and noodles, then toss everything gently but thoroughly, so the dressing coats every bite.
5. Serve and Garnish:
Transfer the salad to plates or bowls. Sprinkle the chopped roasted peanuts on top for an extra crunchy finish. Serve right away or chill for a few minutes to let the flavors meld together.
Enjoy!
This Spring Roll Salad with Peanut dressing is fresh, crunchy, and full of vibrant flavors. It makes a wonderful light lunch or a refreshing appetizer. Happy eating!
Can I Use Frozen Vegetables for This Salad?
It’s best to use fresh, crisp vegetables for this salad to keep the crunch and vibrant texture. Frozen veggies tend to become watery when thawed, which can make the salad soggy.
How Should I Store Leftovers?
Store any leftover salad and dressing separately in airtight containers in the fridge. The salad is best eaten within 1-2 days since fresh veggies can lose their crispness over time.
Can I Make the Dressing Ahead of Time?
Yes! The peanut dressing can be made up to 3 days in advance and stored in the fridge. Give it a good stir before tossing with the salad, as it may thicken slightly.
What Can I Use Instead of Rice Vermicelli Noodles?
If you want a noodle substitute, try spiralized zucchini or thin rice noodles. You can also leave out noodles entirely for a lighter, more vegetable-forward salad.
