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Fresh Spring Roll Salad with Peanut Dressing

Rose Lemere
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.
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Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Course Main Course, Salad
Cuisine American, Thai
Servings 6
Calories 261 kcal

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

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

Nutrition

Calories: 261kcalCarbohydrates: 15gProtein: 11gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gSodium: 956mgPotassium: 521mgFiber: 4gSugar: 6gVitamin A: 4472IUVitamin C: 50mgCalcium: 61mgIron: 2mg
Keyword peanut butter, salad, summer recipes, weeknight recipes
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