Spring Roll Salad with Peanut Dressing

Light, fresh, and bursting with vibrant flavors, this Spring Roll Salad with Peanut Dressing is everything you love about spring rolls—minus the wrapper! It’s packed with crisp veggies, tender rice noodles, herbs, and your favorite protein, all tossed in a rich, creamy peanut dressing that ties it all together. Perfect for lunch, dinner, or a make-ahead meal, this salad is a delicious celebration of color and crunch.

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Why You’ll Love This Recipe
Fresh & Healthy – Full of raw vegetables and herbs for a light, energizing meal.
Quick & Easy – Ready in under 30 minutes with simple ingredients.
Customizable – Add your favorite protein or swap veggies based on what you have.
Great for Meal Prep – Stays crisp and delicious even the next day.
All the Spring Roll Flavor – Without the rolling or rice paper mess.

Ingredients You’ll Need

For the Salad:

• 4 oz rice vermicelli noodles
• 1 cup shredded lettuce or napa cabbage
• 1 medium carrot, julienned
• 1 cucumber, julienned or thinly sliced
• 1 red bell pepper, thinly sliced
• ½ cup bean sprouts (optional)
• ¼ cup fresh cilantro leaves
• ¼ cup fresh mint leaves
• ¼ cup fresh basil leaves (Thai basil preferred)
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds (optional)

For the Peanut Dressing:

• ¼ cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp maple syrup or honey
• 1 tsp sesame oil
• 1–2 tbsp warm water (to thin as needed)
• 1 clove garlic, minced
• ½ tsp grated fresh ginger
• Pinch of red pepper flakes (optional)

Optional Protein Add-Ons:

• Grilled chicken breast, thinly sliced
• Sautéed shrimp
• Crispy tofu or tempeh
• Hard-boiled eggs, halved

Tools You’ll Need

• Medium pot for noodles
• Large mixing bowl
• Whisk or small blender (for dressing)
• Cutting board and knife
• Salad tongs

Step-by-Step Instructions

Step 1: Cook the Rice Noodles

1. Bring a medium pot of water to a boil.
2. Add rice noodles and cook according to package instructions (typically 3–5 minutes).
3. Drain and rinse under cold water to stop cooking and prevent sticking. Set aside.

Step 2: Make the Peanut Dressing
4. In a small bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, maple syrup, sesame oil, garlic, ginger, and red pepper flakes.
5. Add warm water a little at a time until the dressing reaches a pourable consistency.
6. Taste and adjust seasoning if needed (add more lime for tang or soy for saltiness).

Step 3: Prep the Veggies & Herbs
7. Wash and dry all vegetables and herbs.
8. Julienne the carrot, cucumber, and bell pepper.
9. Chop or tear the lettuce and herbs into bite-sized pieces.

Step 4: Assemble the Salad
10. In a large mixing bowl, combine the cooked noodles, lettuce, vegetables, green onions, bean sprouts (if using), and herbs.
11. Toss gently to mix.

Step 5: Add the Dressing
12. Pour the peanut dressing over the salad and toss until everything is evenly coated.
13. Sprinkle with sesame seeds and top with your choice of protein.

Step 6: Serve & Enjoy
14. Serve immediately in bowls or on a platter.
15. Add extra lime wedges and chili flakes on the side if desired.

Tips for the Best Spring Roll Salad
Use Fresh Herbs Generously – Mint, cilantro, and basil make the salad sing.
Don’t Overcook the Noodles – Rinse them right after cooking to keep them springy.
Customize the Crunch – Add chopped peanuts, shredded cabbage, or radish for texture.
Make It Spicy – Add sriracha or chili garlic sauce to the dressing for heat.
Double the Dressing – It keeps well in the fridge and is perfect for other salads or dipping.

Serving Suggestions
Lettuce Wraps – Scoop the salad into butter lettuce leaves for fun handheld bites.
Side of Edamame – Lightly salted edamame makes a protein-rich side.
Chilled Green Tea – A refreshing, mellow beverage to pair with the bright salad flavors.
Mango Slices – For a sweet and cooling dessert option.

How to Store & Reheat

Storing:
Refrigerate: Keep in an airtight container for up to 2 days. Store dressing separately for best texture.
Avoid freezing due to the fresh vegetables and herbs.

Reheating:
No reheating needed—this salad is best served cold or at room temperature.

Frequently Asked Questions

1. Can I make this salad ahead of time?
   Yes! Just keep the dressing separate until you’re ready to serve.
2. What other vegetables can I use?
   Try purple cabbage, snap peas, radishes, or shredded zucchini.
3. Is this salad gluten-free?
   Yes, if you use tamari instead of soy sauce and ensure your noodles are gluten-free.
4. How do I make it nut-free?
   Swap peanut butter with sunflower seed butter and omit any nut toppings.
5. Can I skip the noodles?
   Absolutely! Replace with spiralized veggies or just double the greens for a no-noodle option.

Final Thoughts
This Spring Roll Salad with Peanut Dressing is light, nourishing, and incredibly flavorful. It’s a vibrant, veggie-packed dish that’s perfect for any season, whether you’re looking for a refreshing lunch or a satisfying dinner. The best part? It’s easy to customize and comes together in minutes.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your dish turns out.
Preparation Time: 15 minutes
Cooking Time: 5 minutes
Cuisine: Southeast Asian-Inspired

Nutritional Information (Per Serving):
Calories: 310 | Protein: 9g | Carbohydrates: 34g | Fat: 16g | Fiber: 4g | Sodium: 480mg

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