Fresh Spring Roll Salad with Peanut Dressing
This spring roll salad recipe is super fresh and loaded with flavor! Featuring bright, fresh veggies, chewy noodles, and a delicious peanut dressing, this deconstructed spring roll salad makes the perfect lunch or supper, especially during the warmer months of the year. And it’s sure to be a hit with the whole family!
This salad was one of those recipes that I made on a whim, thought was good, took a few pictures of, and then forgot about.
Sure, it was technically part of my overly ambitious plan, some idea of having a backlog of extra recipes to post during busy parts of the year (something that turned into a backlog of pictures and poorly scribbled-down recipes on random pieces of paper).
But to be completely honest, I made this recipe once, it was delicious, and then I literally forgot it existed. And now I’m asking myself why I haven’t been making and enjoying this fresh and yummy salad all these months.
At the risk of talking this recipe up too much, but hey, I still dream about it, which is kind of a big deal for something I’ve only made once.
This, dare I say, healthy spring roll salad truly is super yummy and very easy to make. With just a handful of ingredients and my super-easy homemade peanut dressing, this salad can be on the table in no time or prepped in advance.
I like to think of this recipe as the perfect, bright, flavorful, fresh, uncooked spring roll (with a side of the perfect dipping sauce) just in salad form. It allows me to enjoy a spring roll even when I don’t have the time or desire to actually make one.
This salad is perfect for the spring and summer, or anytime you have lots of fresh veggies on hand. It takes little time to toss together and is sure to be a hit with everyone who tries it!
How To Make Spring Roll Salad with Peanut Dressing
Ingredients
For the salad
- Thin rice noodles. You can also use brown rice noodles.
- Cucumber, thinly sliced or cut into small sticks
- Carrot, thinly sliced or cut into small sticks
- Finely sliced purple cabbage
- Red bell pepper, thinly sliced. You can also use an orange or yellow bell pepper
- Salted peanuts
- Fresh cilantro
- Green onions. sliced
- Sesame seeds
For the peanut dressing
- Peanut butter. I like to use natural peanut butter, but any creamy/runny peanut butter will work.
- Soy sauce. You can also use low sodium soy sauce, liquid aminos, or coconut aminos.
- Rice vinegar. You can also use fresh lime juice.
- Hot sauce. I like Frank’s
- Garlic powder
- Ground ginger. You can also use fresh ginger.
- Sesame oil
- Hot water. This helps melt the peanut butter and makes the dressing smoother and runnier. DO NOT use cold water!
Directions
In a large pot of water, cook your rice noodles according to the package directions. Then drain and rinse under cold water to keep them from sticking. Set aside until ready to use.
In a small bowl, combine the peanut butter and hot water, and whisk until smooth. Add the remaining dressing ingredients and whisk to combine. Set aside.
In a large bowl, combine the rice noodles and chopped veggies (cucumber, carrot, purple cabbage, and bell pepper), and toss to combine. Pour the peanut dressing over the noodle and veggie mixture and toss until everything is completely coated in the sauce.
Sprinkle the salted peanuts, fresh cilantro, green onions, and sesame seeds over the top of the salad and serve immediately.
Enjoy!
Recipe Notes
Any leftover spring roll salad can be stored in an airtight container in the fridge for 3-4 days.
If you are planning to make this salad in advance or use it as part of your meal prep, I would recommend keeping the salad and dressing separate until ready to eat.
I love to make this salad without meat, but if you’re looking to create a heartier meal or add some extra protein, feel free to add cooked chicken breast or cooked shrimp.
I prefer using purple/red cabbage for this recipe, but you can also use green cabbage if that’s what you have on hand.
Feel free to make this recipe your own by adding any of your favorite fresh herbs or fresh vegetables. You can even add fresh chilis or crushed red pepper flakes for extra heat! Any of the following additions would be delicious:
- Olive oil
- Bean sprouts
- Butter lettuce
- Edamame beans
- Fresh mint
- Thai basil
- Lemon mint
- Marinated or fried tofu
Be Sure To Check Out These Yummy Salads Too!
Loaded Southwest Avocado Salad
Strawberry Field Salad | with feta and almonds
Fresh Spring Roll Salad with Peanut Dressing
Ingredients
For The Salad
- 1 box(8.8oz) thin rice noodles You can also use brown rice noodles.
- 1 cucumber thinly sliced or cut into small sticks
- 2 peeled carrots thinly sliced or cut into small sticks
- 2 cups shredded purple cabbage
- 1 red bell pepper thinly sliced. You can also use an orange or yellow bell pepper
- 1/2 cup salted peanuts
- fresh cilantro to taste
- 4-5 green onions sliced
- Sesame seeds to taste
For The Peanut Dressing
- 1/2 cup peanut butter I like to use natural peanut butter, but any creamy/runny peanut butter will work.
- 4 tbsp soy sauce You can also use low-sodium soy sauce, liquid aminos, or coconut aminos.
- 2 tbsp rice vinegar You can also use fresh lime juice.
- 2 tbsp hot sauce I like Frank’s
- 1/2 tsp garlic powder
- 1/4 tsp ground ginger You can also use fresh ginger
- 1 tbsp Sesame oil
- 1/2 cup hot water This helps melt the peanut butter and makes the dressing smoother and runnier. DO NOT use cold water!
Instructions
- In a large pot of water, cook your rice noodles according to the package directions. Then drain and rinse under cold water to keep them from sticking. Set aside until ready to use.
- In a small bowl, combine the peanut butter and hot water, and whisk until smooth. Add the remaining dressing ingredients and whisk to combine. Set aside.
- In a large bowl, combine the rice noodles and chopped veggies (cucumber, carrot, purple cabbage, and bell pepper), and toss to combine. Pour the peanut dressing over the noodle and veggie mixture and toss until everything is completely coated in the sauce.
- Sprinkle the salted peanuts, fresh cilantro, green onions, and sesame seeds over the top of the salad and serve immediately.
- Enjoy!
Notes
- Olive oil
- Bean sprouts
- Butter lettuce
- Edamame beans
- Fresh mint
- Thai basil
- Lemon mint
- Marinated or fried tofu
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
