Spring Roll Salad with Peanut is a fresh and crunchy dish packed with vibrant veggies, tender rice noodles, and a delightful peanut dressing that brings everything together. Think crisp lettuce, shredded carrots, cucumber, fresh herbs, and a sprinkle of chopped peanuts for that extra texture and flavor boost.
I love making this salad when I want something light but satisfying. The peanut dressing is my favorite part—it has that perfect balance of creamy, nutty, and a little tang from lime or vinegar. Whenever I toss it all together, I feel like I’m getting a bit of summer in every bite, even on a chilly day.
My favorite way to eat this salad is with some grilled chicken or tofu on top, making it a complete meal. It’s great for lunch or dinner, and it’s always a hit when I bring it to a picnic or potluck. Plus, it’s quick to prep, so I can always whip it up when I’m short on time but still want something fresh and tasty.
Key Ingredients & Substitutions
Green and Purple Cabbage: These give the salad crunch and color. If you can’t find purple cabbage, just use more green or try napa cabbage for a milder taste.
Rice Noodles: Vermicelli rice noodles add a light, soft texture. If unavailable, try glass noodles or even cooked thin spaghetti as a substitute.
Peanut Butter: Creamy peanut butter makes the dressing smooth and rich. Natural, unsweetened works best, but you can swap for almond or cashew butter to vary the flavor.
Fresh Herbs: Cilantro and mint brighten the salad. If you don’t like cilantro, try basil or parsley for a different fresh twist.
Peanuts & Sesame Seeds: Roasted peanuts add crunch and toasty flavor. You can use cashews or chopped almonds if preferred, and sesame seeds are optional but tasty.
How Do You Make the Peanut Dressing Smooth and Balanced?
Mixing a creamy peanut dressing that’s not too thick or salty can be tricky. Here’s how to get it right:
- Start by whisking peanut butter with soy sauce, lime juice, and honey for sweetness and tang.
- Add grated ginger and minced garlic for depth of flavor.
- Slowly whisk in warm water, a little at a time, until the dressing becomes pourable but still creamy.
- Taste and adjust—add more lime for brightness or sriracha for heat.
- Use fresh ingredients like lime juice and ginger for the best flavor balance.
This slow, gentle mixing keeps the peanut butter smooth and blends all flavors well, making your salad truly delicious.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the ingredients together easily.
- Whisk or fork – makes mixing the peanut dressing smooth and well combined.
- Measuring cups and spoons – for accuracy with ingredients like soy sauce, lime juice, and honey.
- Cutting board and knife – for chopping herbs, green onions, and any other veggies.
- Grater (optional) – if you want to grate fresh ginger or garlic more finely.
Flavor Variations & Add-Ins
- Swap tofu or cooked shrimp for chicken or beef for a protein boost.
- Use diced mango or bell peppers to add sweetness and crunch.
- Try different herbs like basil or parsley if you don’t have cilantro or mint.
- Add a splash of fish sauce or chili flakes to the dressing for extra flavor and heat.
How to Make Spring Roll Salad with Peanut
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup shredded cucumber or zucchini (optional)
- 1 cup cooked rice noodles (vermicelli)
- ¼ cup fresh cilantro leaves, chopped
- ¼ cup fresh mint leaves, chopped
- ¼ cup green onions, thinly sliced
- ¼ cup chopped roasted peanuts
- 1 tablespoon sesame seeds (optional)
- Lime wedges, for serving
For the Peanut Dressing:
- ⅓ cup creamy peanut butter (natural, unsweetened preferred)
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1-2 teaspoons honey or maple syrup
- 1 teaspoon grated ginger
- 1 clove garlic, minced
- 2-3 tablespoons warm water (to thin dressing)
- 1 teaspoon sriracha or chili garlic sauce (optional for heat)
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time. There’s no cooking needed aside from preparing the rice noodles, so it’s quick to toss together and enjoy fresh right away!
Step-by-Step Instructions:
1. Prepare the Salad:
In a large mixing bowl, add the shredded green and purple cabbage, carrots, cucumber or zucchini if using, cooked rice noodles, chopped cilantro, fresh mint, and sliced green onions. Mix gently to combine.
2. Make the Peanut Dressing:
In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), grated ginger, minced garlic, and sriracha (if you like it spicy). Slowly stir in warm water, one tablespoon at a time, until the dressing is smooth and pourable.
3. Toss the Salad:
Pour the peanut dressing over the salad ingredients. Toss everything well so all the crunchy veggies and noodles get lightly coated with the creamy dressing.
4. Serve and Garnish:
Divide the salad into serving bowls. Sprinkle chopped roasted peanuts and sesame seeds on top for extra crunch. Serve with lime wedges on the side for an optional fresh squeeze of citrus.
Enjoy this refreshing and colorful spring roll salad as a light lunch or side dish. The peanut dressing adds a rich, creamy flavor that pairs perfectly with the crisp vegetables and fresh herbs!
Can I Use Frozen Rice Noodles for This Salad?
Yes, you can use frozen rice noodles, but be sure to thaw them completely before using. Rinse them under cold water to separate and prevent clumping, then drain well before adding to the salad.
Can I Make Spring Roll Salad with Peanut Ahead of Time?
It’s best to prepare the salad and dressing separately and combine just before serving to keep the veggies crisp. You can store the chopped veggies and cooked noodles in the fridge for up to 2 days.
What Can I Substitute for Peanut Butter in the Dressing?
If you have a peanut allergy or prefer a different flavor, try almond butter or sunflower seed butter. The taste will change slightly but will still give you a creamy, nutty dressing.
How Should I Store Leftovers?
Keep leftovers in an airtight container in the fridge for up to 1 day. Toss the salad again before serving, as the dressing may settle or veggies may release some moisture.