Spring Roll Salad with Peanut Sauce Recipe

Introduction

This Spring Roll Salad with Peanut Sauce is a fresh and vibrant dish that combines crisp vegetables, fragrant herbs, and tender rice noodles. Perfect for a light lunch or a colorful dinner, it’s easy to prepare and bursting with flavor.

Ingredients

• 4 oz rice noodles
• 2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup purple cabbage, shredded
• 2 cups chopped romaine lettuce
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/4 cup Thai basil (optional)
• 1 tsp sesame oil
• 1/3 cup natural peanut butter
• 2 tbsp soy sauce (low sodium)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 garlic clove, minced
• 3–4 tbsp warm water (to thin)

Instructions

1. Step 1: Cook the rice noodles according to package instructions. Drain and rinse them under cold water to stop the cooking process.
2. Step 2: Toss the drained noodles with sesame oil to prevent sticking. Set aside.
3. Step 3: Prepare all the vegetables and herbs by shredding, slicing, and chopping as listed.
4. Step 4: In a small bowl, whisk together peanut butter, soy sauce, honey or maple syrup, rice vinegar, lime juice, minced garlic, and warm water. Add water gradually until you reach your desired sauce consistency.
5. Step 5: In a large bowl, combine the noodles, prepared vegetables, and fresh herbs.
6. Step 6: Drizzle the peanut sauce over the salad and toss well to evenly coat all the ingredients.
7. Step 7: Serve immediately for the freshest taste, or keep the components separate for meal prep and assemble just before eating.

Tips & Variations

• For extra protein, add grilled shrimp, chicken, or tofu to the salad.
• Use lime juice to adjust acidity in the peanut sauce according to your taste.
• If you like a bit of heat, add a dash of chili flakes or sriracha to the peanut sauce.
• Substitute rice noodles with zucchini noodles for a lower-carb option.
• Fresh Thai basil adds authentic flavor but can be omitted if unavailable.

Storage

Store the salad components separately in airtight containers in the refrigerator for up to 2 days. Keep the peanut sauce in a sealed jar or container. When ready to eat, combine everything and toss with sauce to maintain crispness. Reheating is not recommended as this salad is best served fresh and chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad gluten-free?

Yes, by using gluten-free soy sauce or tamari, this salad can easily be made gluten-free.

How can I make the peanut sauce creamier?

To make the peanut sauce creamier, add a little coconut milk or more peanut butter while whisking the ingredients together.

Spring Roll Salad with Peanut Sauce Recipe

Print Recipe

★★★★★

4.9 from 65 reviews

A vibrant and fresh Spring Roll Salad featuring tender rice noodles, crisp vegetables, and aromatic herbs, all tossed in a creamy, tangy peanut sauce. This refreshing dish captures the flavors of traditional spring rolls in a quick and easy salad form, perfect for a light lunch or a healthy dinner.

• Author: Luna
• Prep Time: 15 minutes
• Cook Time: 6 minutes
• Total Time: 21 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Stovetop
• Cuisine: Asian
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 4 oz rice noodles
• 2 cups shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup purple cabbage, shredded
• 2 cups chopped romaine lettuce
• 1/4 cup fresh mint leaves
• 1/4 cup fresh cilantro
• 1/4 cup Thai basil (optional)
• 1 tsp sesame oil

Peanut Sauce

• 1/3 cup natural peanut butter
• 2 tbsp soy sauce (low sodium)
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp lime juice
• 1 garlic clove, minced
• 3–4 tbsp warm water (to thin)

Instructions

1. Cook the noodles: Cook rice noodles according to the package instructions. Once cooked, drain them thoroughly and rinse under cold water to stop the cooking process and cool the noodles.
2. Prevent sticking: Toss the cooled rice noodles with 1 teaspoon of sesame oil to prevent them from sticking together. Set aside.
3. Prepare vegetables and herbs: Shred the carrots and purple cabbage, thinly slice the red bell pepper, julienne the cucumber, chop the romaine lettuce, and roughly chop the fresh mint, cilantro, and Thai basil if using. Set all aside.
4. Make the peanut sauce: In a small bowl, whisk together the peanut butter, low sodium soy sauce, honey or maple syrup, rice vinegar, lime juice, and minced garlic. Gradually add 3 to 4 tablespoons of warm water as needed to reach a smooth, pourable consistency.
5. Combine salad ingredients: In a large mixing bowl, combine the prepared noodles, shredded and chopped vegetables, and herbs.
6. Toss with peanut sauce: Drizzle the homemade peanut sauce over the salad mixture and toss gently but thoroughly to coat all ingredients evenly.
7. Serve or store: Serve the Spring Roll Salad immediately for the freshest taste, or store the components separately in airtight containers to prepare in advance for meals later.

Notes

• For a vegan version, use maple syrup instead of honey in the peanut sauce.
• Thai basil is optional but adds a lovely aromatic flavor.
• Adjust the amount of water in the peanut sauce to achieve your preferred thickness.
• This salad can be stored separately (noodles and veggies) and tossed with the peanut sauce right before serving for maximum freshness.
• Use gluten-free soy sauce if needed to make this dish gluten free.

Keywords: spring roll salad, peanut sauce, rice noodle salad, Vietnamese-inspired salad, fresh spring rolls, healthy salad