Spring Roll Salad with Peanut Sauce

There’s something irresistibly fresh about a plate piled high with crunchy vegetables, soft rice noodles, and drizzled with creamy peanut sauce. This Spring Roll Salad brings all the flavors and textures of your favorite spring rolls—without the rolling!

I first tossed this together on a hot summer evening when the idea of turning on the stove felt like too much. It instantly became a staple: light, vibrant, and packed with flavor. Whether you're feeding the family or meal-prepping for the week, this dish is as beautiful as it is delicious.

Let’s dive into what makes this salad so unforgettable.

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

Get ready to meet your new favorite weeknight meal—colorful, crunchy, and crazy delicious. This salad has everything you love about spring rolls, but in a quicker, easier form.

First, let’s talk about how incredibly easy this recipe is to throw together. There’s no complicated rolling or frying—just chop, toss, and drizzle. It’s perfect for when you want a meal that looks impressive but takes minimal effort.

It’s also super customizable. Got leftover rotisserie chicken? Toss it in. Prefer tofu or shrimp? Go for it. This salad welcomes substitutions and additions with open arms, making it a flexible option for whatever’s in your fridge.

Let’s not forget it’s healthy and satisfying. Packed with fresh veggies, protein, and healthy fats from the peanut sauce, it’s the kind of dish that nourishes without feeling like a compromise.

And finally, this salad is an absolute crowd-pleaser. Serve it as a light dinner, a party platter, or even lunch on the go—it always disappears fast. The balance of sweet, savory, tangy, and crunchy hits all the right notes.

Now let’s talk ingredients—because each one brings something special to the table.

Ingredients Notes

This salad shines because of the quality and freshness of its ingredients. It’s all about layering bold flavors with bright, crisp textures—and that dreamy peanut sauce ties it all together.

Rice noodles are the foundation of the dish. I like using thin vermicelli-style rice noodles because they’re quick to cook and don’t get heavy. Once cooked and rinsed under cold water, they create the perfect bed for all those colorful toppings.

Shredded vegetables are what bring the signature spring roll crunch. Think red cabbage, carrots, cucumbers, and bell peppers—each one adds texture, color, and a slight sweetness. A mandoline makes quick work of slicing, but a sharp knife works just fine too.

Fresh herbs are non-negotiable here. Mint, cilantro, and Thai basil elevate the whole dish, adding layers of fragrance and that unmistakable spring roll taste. Don’t skip them—they're what make the salad taste truly authentic.

Protein options vary widely. I often use pan-seared tofu or chilled shrimp, but grilled chicken or edamame work just as well. The protein isn’t just for fullness—it adds flavor and contrast to the crisp veggies.

As for the peanut sauce, it’s the heart of the dish. Made from peanut butter, lime juice, soy sauce, garlic, and a bit of honey or maple syrup, it’s rich and tangy with a touch of sweetness. If your sauce feels too thick, just thin it with a splash of warm water until pourable.

All you need equipment-wise is a large mixing bowl, a pot for the noodles, and a small blender or whisking bowl for the sauce. No fancy tools required!

How To Make This Spring Roll Salad with Peanut Sauce

Making this salad is simple, refreshing, and honestly kind of fun. Let’s walk through the steps to build it up beautifully.

Start by boiling your rice noodles according to the package directions. This usually takes about 4–5 minutes. As soon as they’re done, rinse them in cold water to stop the cooking and keep them from sticking together. Drain well and set aside.

While the noodles cook, prep your vegetables. Slice everything thinly so each bite gives you a bit of everything. I like using a julienne peeler for carrots and a mandoline for cabbage to get nice, uniform shreds. Toss all the veggies into a big bowl once chopped.

Now it’s time to mix up the peanut sauce. In a bowl or small blender, combine smooth peanut butter, fresh lime juice, soy sauce, minced garlic, honey, and a little warm water. Blend or whisk until silky. Taste it—if it needs more salt or acid, adjust accordingly.

Add your cooked noodles to the bowl of vegetables and give them a gentle toss to combine. Then pour over about half the peanut sauce and toss again so everything gets lightly coated. You can always add more sauce later.

Top your salad with your choice of protein—pan-fried tofu cubes, chilled shrimp, or shredded rotisserie chicken all work beautifully. Drizzle the remaining sauce on top and scatter with chopped herbs, sesame seeds, and maybe a few crushed peanuts for extra crunch.

The entire dish comes together in under 30 minutes, and the result is a rainbow of flavor and texture that tastes as good as it looks.

Storage Options

This salad stores surprisingly well, making it great for meal prep or leftovers. If you plan to store it, keep the sauce and salad separate until just before serving. This helps keep the veggies crisp and fresh.

Store the salad portion in an airtight container in the fridge for up to 3 days. The noodles might firm up a bit, so letting it sit at room temp for a few minutes before eating can help soften them again.

The peanut sauce keeps even longer—up to a week in the fridge in a sealed jar or container. If it thickens, just stir in a splash of warm water before serving to bring it back to drizzling consistency.

To reheat (if you’ve used cooked protein like chicken or shrimp), simply warm the protein separately and mix into the salad. Otherwise, this dish is best enjoyed cold or at room temperature.

Variations and Substitutions

One of the best things about this salad is how easy it is to tweak. You can switch out ingredients based on what you like or what you have on hand.

Not into rice noodles? Try spiralized zucchini or soba noodles for a different twist. Even chopped romaine or shredded lettuce can work for a lower-carb option.

Swap out the protein based on preference or diet. Tofu and edamame are great for vegetarians, while grilled steak or rotisserie chicken make it heartier for meat lovers.

Make it nut-free by using sunflower seed butter or tahini instead of peanut butter. The flavor will be slightly different but still delicious and creamy.

If you like heat, add a splash of sriracha or chili garlic sauce to your peanut dressing. Or top the salad with sliced Thai chilis for a spicy kick.

You can even play with the vegetables. Swap bell peppers for snap peas, add shredded Napa cabbage instead of purple, or mix in mango slices for a sweet surprise.

Don’t be afraid to experiment—this recipe is meant to be a template for creativity and flavor. Make it your own, and enjoy every bite!

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