Spring Roll Salad with Peanut Sauce

There's something incredibly refreshing about the crisp crunch of fresh vegetables paired with a rich, creamy peanut sauce. This Spring Roll Salad with Peanut Sauce brings all the beloved flavors of traditional Vietnamese spring rolls into a deconstructed, bowl-friendly format.

I started making this dish during a heatwave when turning on the stove felt like a chore. It quickly became a summer staple in our house—cool, colorful, and completely satisfying without any fuss.

The best part? It takes less than 30 minutes to prepare and is endlessly customizable. Let's dive into why you'll want to keep this recipe on repeat.

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

Say hello to your new favorite no-cook dinner. This Spring Roll Salad is everything you love about fresh spring rolls, minus the time-consuming rolling.

First and foremost, this salad is fast and easy. Most of the work is just chopping and whisking. With a sharp knife and a quick hand, you can be ready to eat in under half an hour.

It’s also incredibly budget-friendly. Using affordable produce like cabbage, carrots, and cucumbers, you can feed a crowd without overspending. The peanut sauce is made from pantry staples you probably already have.

This recipe is perfect for meal prep. The veggies stay crisp for days, and the peanut sauce holds up beautifully in the fridge. Just keep them separate until you're ready to serve.

Lastly, it's flexible and family-friendly. Add shrimp, grilled chicken, or tofu to bulk it up. You can even swap out veggies depending on what you have.

Once you try it, you’ll be craving this salad on repeat—especially during warm-weather months.

Ingredients Notes

The beauty of this Spring Roll Salad is in its vibrant mix of fresh ingredients. Each one adds a unique texture and flavor that makes every bite exciting.

Shredded cabbage forms the base of this salad. It brings a crunchy texture and holds up well even after being dressed. You can use green cabbage, red cabbage, or a mix of both for added color.

Carrots and cucumbers add both sweetness and crispness. I love julienning them for that authentic spring roll texture, but thinly slicing works just as well. English cucumbers are ideal because they’re seedless and mild.

Fresh herbs like mint, cilantro, and Thai basil bring the signature freshness that makes spring rolls shine. Don’t skip these—they make a big impact on flavor.

Rice noodles make the salad more filling without weighing it down. I prefer vermicelli-style noodles, cooked just until tender and then rinsed with cold water to stop the cooking process.

The creamy peanut sauce ties everything together. Made with peanut butter, lime juice, soy sauce, and a touch of sweetness, it’s savory, tangy, and just a little spicy. A blender or small food processor makes mixing it a breeze, but a whisk and bowl work fine too.

How To Make This Spring Roll Salad with Peanut Sauce

This salad comes together in just a few easy steps, and the best part is you can prep everything in advance.

Start by cooking your rice noodles according to the package directions. Once they’re done, rinse them with cold water and set them aside. This step keeps the noodles from getting gummy and helps the salad stay light and refreshing.

While the noodles are cooking, prep your vegetables and herbs. Shred the cabbage, julienne or thinly slice the carrots and cucumbers, and chop the herbs. I like to set up an assembly line on a big cutting board so everything is ready to go.

Next, make the peanut sauce. In a bowl or blender, combine creamy peanut butter, soy sauce, lime juice, rice vinegar, a little honey or maple syrup, garlic, and a splash of water to thin it out. Add sriracha if you like a bit of heat. Blend or whisk until smooth.

To assemble the salad, add the noodles, cabbage, carrots, cucumbers, and herbs to a large bowl. Toss gently to combine. You can dress the whole salad or drizzle the peanut sauce over each individual bowl.

If you're adding protein like grilled chicken, shrimp, or tofu, layer it on top just before serving. Sprinkle with chopped peanuts and an extra squeeze of lime juice for a little zing.

The entire process takes about 25-30 minutes from start to finish. You’ll be rewarded with a vibrant, crunchy, flavor-packed dish that looks as good as it tastes.

Storage Options

This salad is ideal for meal prep or leftovers. To keep everything fresh, store the components separately.

The chopped veggies can be kept in airtight containers for up to 4 days. Place a paper towel at the bottom of the container to absorb excess moisture.

Cooked rice noodles should be rinsed with cold water and tossed in a little oil before storing in the fridge. This keeps them from sticking together. They’ll last for about 3 days.

The peanut sauce can be made ahead and stored in a jar or sealed container in the fridge for up to 1 week. Give it a good stir or shake before using.

When ready to eat, just toss everything together and serve chilled or at room temperature. If the peanut sauce thickens too much in the fridge, add a splash of water or lime juice to loosen it up.

Variations and Substitutions

One of the best things about this salad is how easy it is to adapt based on your tastes or what’s in your fridge.

For a low-carb version, skip the rice noodles and bulk up on extra cabbage or spiralized zucchini. You’ll still get that satisfying crunch with fewer carbs.

Need a nut-free option? Swap the peanut butter for sunflower seed butter or tahini. The flavor will be slightly different but still delicious and creamy.

Want to make it vegan? It already is! Just make sure your sweetener and soy sauce are plant-based. Add tofu or tempeh for extra protein.

For a heartier version, top with grilled chicken, seared shrimp, or sliced steak. It’s a great way to turn this salad into a full dinner.

You can also mix up the vegetables based on what you have. Try bell peppers, shredded lettuce, or bean sprouts for added variety.

Once you get the hang of this Spring Roll Salad, it becomes second nature to adjust and play with the ingredients. It's a blank canvas for fresh, crunchy creativity every time you make it.

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