Spring Roll Salad with Peanut Sauce

There's something incredibly refreshing about the crisp crunch of vegetables and the creamy kick of peanut sauce coming together in one bite. This Spring Roll Salad with Peanut Sauce captures all the flavors of your favorite Vietnamese spring rolls—without the fuss of wrapping and rolling.

I first created this dish on a warm afternoon when the thought of turning on the stove made me wince. It was meant to be a light lunch, but one bite turned it into a household staple. It’s fast, colorful, and endlessly customizable—everything I need in a reliable go-to meal.

Whether you’re meal-prepping for the week or whipping up a quick dinner after work, this salad hits the sweet spot between satisfying and healthy. Let’s dig into what makes it so special.

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

If you're a fan of fresh, bold flavors and quick assembly, this Spring Roll Salad will be love at first bite.

For starters, this salad is incredibly quick and easy to make. You’ll have it on the table in under 30 minutes—no stove or oven required unless you’re adding a cooked protein like shrimp or tofu.

It’s also wonderfully budget-friendly. Most of the ingredients are common pantry staples or fresh produce that won’t break the bank. A head of cabbage, a few carrots, and some rice noodles go a long way here.

Looking for something healthy and satisfying? This salad packs in fiber-rich vegetables, protein options, and healthy fats from the peanut sauce. It’s light enough for lunch but filling enough to serve as a full dinner.

Best of all, this recipe is highly adaptable. You can add grilled chicken, crispy tofu, or cooked shrimp for protein—or keep it simple and plant-based. The veggies are swappable too, depending on what’s in your fridge.

Once you try it, you'll want to make it again and again. Let’s look at what goes into it.

Ingredients Notes

What makes this salad shine is the contrast between crisp vegetables, chewy noodles, and creamy, savory-sweet peanut sauce. Here’s a closer look at the ingredients and what they bring to the table.

Rice noodles are the base of this dish, providing a light yet satisfying chewiness that mimics the texture of traditional spring rolls. Look for thin vermicelli-style noodles, which only need a quick soak or boil. They absorb the flavors of the dressing beautifully and keep the salad from feeling too heavy.

Shredded cabbage brings the crunch. You can use green, red, or a mix of both for extra color. I often grab a pre-shredded slaw mix to save time—no shame in shortcuts that work!

Carrots and cucumbers add color, crunch, and a refreshing contrast. I like to julienne the carrots and slice the cucumber thinly for a restaurant-style presentation. Persian or English cucumbers work best, as they’re less watery and don’t require peeling.

Fresh herbs like mint, basil, and cilantro are non-negotiable for me. They elevate the dish from good to incredible, infusing every bite with brightness and depth. If you’re not a fan of one, just double up on another.

The peanut sauce is the heart of this recipe. Made with creamy peanut butter, lime juice, soy sauce, garlic, and a touch of maple syrup or honey, it’s thick, tangy, and slightly sweet. I like to thin it out with warm water until it reaches a drizzle-able consistency.

As for tools, you’ll just need a large mixing bowl, a sharp knife, and either a pot or kettle to cook the noodles. A blender or whisk is handy for the sauce, but not essential.

How To Make This Spring Roll Salad with Peanut Sauce

Creating this Spring Roll Salad is a breeze—and it’s a great recipe to get kids or guests involved with, too.

Start by preparing your rice noodles. If you’re using vermicelli, soak them in hot water for about 5 minutes or cook them briefly according to package instructions. Drain and rinse under cold water to stop the cooking and prevent sticking.

While the noodles cool, it’s time to prep the vegetables. Shred your cabbage, julienne or grate the carrots, and slice the cucumbers. If you’re using herbs, tear or chiffonade them so they blend easily into the salad. Lay everything out assembly-line style—it’s almost like building your own spring roll, bowl-style.

Next comes the peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, maple syrup, garlic, and a dash of sriracha if you like heat. Add warm water a tablespoon at a time until the sauce reaches a smooth, pourable consistency. Taste and adjust—you may want more lime or a touch more sweetness depending on your preference.

Now, it’s time to assemble the salad. In a large bowl, toss the noodles with the veggies and herbs. Drizzle in some of the peanut sauce and gently mix until everything is coated. Save a little sauce to drizzle on top just before serving.

If you’re adding a protein like grilled shrimp or tofu, layer it on top before serving. Sprinkle with crushed peanuts and a few extra herbs for a final pop of flavor.

All in, the prep and assembly take about 25–30 minutes. It’s fresh, filling, and gorgeous enough to serve at a dinner party—but easy enough for a weekday lunch.

Storage Options

This salad holds up surprisingly well, making it great for leftovers or meal prep.

Store the undressed salad and sauce separately if you’re not serving it all at once. In airtight containers, the veggies and noodles will stay fresh for up to 3 days in the fridge.

If the salad is already dressed, it will still taste great the next day, but the noodles might absorb some of the sauce and lose a bit of texture. A quick toss with a splash of lime juice or soy sauce can perk it right back up.

The peanut sauce itself lasts for up to a week in the fridge. Store it in a sealed jar or container, and stir in a little warm water before using if it thickens.

To reheat any protein additions like tofu or shrimp, a quick warm-up in the microwave or skillet is all it takes. Otherwise, this salad is best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. You can switch things up based on what you have—or what you’re craving.

If you’re not a fan of rice noodles, try zucchini noodles or even a base of mixed greens or quinoa for a lower-carb or grain-free option. The sauce still works beautifully.

Looking to boost the protein? Grilled chicken, baked tofu, shrimp, or even thinly sliced steak all pair well with the peanut dressing. For a plant-based punch, try edamame or chickpeas.

Not into peanut butter? Swap in almond butter, cashew butter, or sunflower seed butter for a nut-free version. Just be sure to adjust the sweetness and salt level since each nut butter behaves a bit differently.

Don’t have fresh herbs? A sprinkle of green onions or a squeeze of lime can still bring a pop of freshness to the dish. It’s not quite the same—but still delicious.

Finally, you can play with the heat level. Add more sriracha or chili garlic paste to the sauce, or top the salad with thinly sliced jalapeños for extra kick.

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