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Spring Roll Salad with Peanut Sauce

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This Spring Roll Salad with Peanut Sauce is a vibrant, healthy meal inspired by Vietnamese spring rolls. It’s packed with crisp vegetables, fresh herbs, rice noodles, and tossed in a creamy, tangy peanut sauce. Perfect for meal prep or a refreshing lunch or dinner, this gluten-free, vegetarian dish is easy to make and loaded with nutrients. The combination of crunchy textures and zesty flavors makes this salad irresistible.

Ingredients

Scale

  • 1 cup shredded red cabbage

  • 1 cup julienned carrots

  • 1 cucumber, thinly sliced

  • 1 red bell pepper, thinly sliced

  • 1 cup bean sprouts

  • ½ cup fresh mint leaves

  • ½ cup fresh cilantro

  • ½ cup Thai basil (optional)

  • 4 oz rice noodles, cooked and cooled

  • 1/4 cup chopped roasted peanuts (for garnish)

  • 1 tbsp sesame seeds (optional)

For the Peanut Sauce:

  • 1/3 cup creamy peanut butter

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp rice vinegar

  • 1 tbsp lime juice

  • 1 tbsp honey or maple syrup

  • 1 clove garlic, minced

  • 1 tsp grated fresh ginger

  • 2–4 tbsp warm water (to thin)

Instructions

  1. Cook the rice noodles according to package directions. Drain, rinse with cold water, and set aside.

  2. In a large mixing bowl, combine shredded cabbage, carrots, cucumber, bell pepper, bean sprouts, and herbs.

  3. Add the cooled rice noodles to the bowl and gently toss everything together.

  4. In a small bowl, whisk all peanut sauce ingredients together until smooth. Adjust water to achieve desired consistency.

  5. Drizzle the peanut sauce over the salad and toss to coat evenly.

  6. Top with chopped peanuts and sesame seeds.

  7. Serve immediately or chill for later.

Notes

  • Add grilled tofu or shrimp for extra protein.

  • Make it spicy by adding sriracha to the sauce.

  • Keeps in the fridge for up to 2 days; store sauce separately for best texture.

Nutrition

Find it online: https://emiliarecipes.com/spring-roll-salad-with-peanut-sauce/