Spring Roll Salad with Peanut Sauce

Summer flavors feel brightest when dishes are fresh, crisp, and bursting with color, and this spring roll salad delivers exactly that. Imagine all the vibrant ingredients of a classic spring roll—crunchy veggies, tender rice noodles, fresh herbs—layered into a hearty, satisfying salad bowl. It’s like eating a spring roll in a bowl, but even easier to enjoy at home without the fuss of wrapping each roll.

What I love about this spring roll salad is how versatile it is. You can make it a light lunch, a side for dinner, or even a party-ready dish that everyone will rave about. The freshness of the veggies pairs perfectly with the soft rice noodles, while the herbs give each bite a bright, zesty lift. And of course, the peanut sauce ties everything together with a creamy, nutty punch that keeps you coming back for more.

This summer roll salad feels indulgent without being heavy. It’s packed with veggies, protein (if you like adding tofu, shrimp, or chicken), and a sauce that feels both decadent and wholesome. I love making a big bowl at the start of the week and enjoying it over several days—it keeps well and the flavors only get better as they meld.

Whether you’re serving it for a weeknight dinner or bringing it to a picnic, this spring roll salad bowl is the kind of dish that feels fresh, nourishing, and a little bit fancy without any extra effort. It’s fun to assemble, satisfying to eat, and makes for a beautiful presentation that’s as Instagram-worthy as it is delicious.

Why You’ll Love It

• Fresh and Crunchy in Every Bite – From crisp cucumbers and carrots to tender rice noodles, every forkful is a satisfying mix of textures that keeps your taste buds excited.
• Burst of Flavor Without Extra Fuss – The combination of fresh herbs, veggies, and a creamy peanut sauce creates a bold, balanced flavor that feels gourmet but comes together in minutes.
• Perfect for Any Meal – Whether it’s a quick lunch, a light dinner, or a side for your weekend barbecue, this spring roll salad bowl fits the bill and impresses every time.
• Customizable to Your Taste – Add shrimp, chicken, tofu, or keep it completely veggie—this salad adapts to your preferences without losing any of its charm.
• Bright, Colorful, and Fun to Serve – It’s not just delicious—it looks amazing! The rainbow of fresh ingredients makes your plate (or bowl) feel joyful and inviting.

Ingredient List

For the Salad

• 4 cups shredded cabbage (green or purple)
• 1 cup julienned carrots
• 1 cup thinly sliced cucumber
• 1 cup red bell pepper, thinly sliced
• 1/2 cup fresh mint leaves
• 1/2 cup fresh cilantro leaves
• 1/4 cup fresh basil leaves
• 2 cups cooked rice noodles (vermicelli)
• 1 cup cooked shrimp or tofu (optional)
• 1/4 cup chopped roasted peanuts (for topping)

For the Peanut Sauce

• 1/3 cup creamy peanut butter
• 2 tablespoons soy sauce (I love Kikkoman—it adds a nice depth!)
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 2–3 tablespoons warm water (to thin the sauce)
• 1 clove garlic, minced

Ingredient Notes

• Rice noodles: I always use thin vermicelli for that authentic spring roll in a bowl feel—it keeps the salad light and delicate.
• Fresh herbs: Don’t skip the mint! It makes the flavors pop and keeps the salad bright.
• Peanut butter: Creamy is best here—it blends smoothly with the lime and soy for a dreamy sauce.
• Optional protein: Shrimp or tofu both work perfectly. I usually go with shrimp for a little extra indulgence.
• Chopped peanuts: Adds crunch and nuttiness—totally worth it for that satisfying finish.

Kitchen Equipment Needed

• Large mixing bowl – For tossing all the salad ingredients together. I love using a glass one so I can see all the colors!
• Small bowl – Perfect for whisking up the peanut sauce.
• Sharp knife – For slicing veggies thinly and evenly; it makes prep so much easier.
• Cutting board – A sturdy one keeps everything safe while chopping. I always use a bamboo board—it’s gentle on knives.
• Measuring cups & spoons – To get the sauce and ingredients just right.
• Pot for rice noodles – For boiling vermicelli noodles to tender perfection.

Instructions

1. Prepare the Rice Noodles

• Bring a medium pot of water to a boil.
• Add the rice noodles and cook according to package instructions (usually 3–5 minutes) until tender but still slightly firm.
• Drain the noodles and rinse under cold water to stop cooking and prevent sticking.
• Toss lightly with a tiny drizzle of sesame oil to keep them separate.

Pro Tip: Don’t overcook the noodles—they’ll get mushy in the salad. Rinsing with cold water is key for that perfect spring roll in a bowl texture.

---

2. Chop the Veggies and Herbs

• Julienne the carrots and cucumber into thin, matchstick-like strips.
• Slice the red bell pepper into thin strips.
• Shred the cabbage finely so it mixes easily with the noodles.
• Roughly chop the herbs (mint, cilantro, basil) and set aside.

Pro Tip: Fresh herbs make a huge difference in flavor—don’t skip them! Mint especially adds that bright, spring roll salad vibe.

---

3. Make the Peanut Sauce

• In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, and minced garlic.
• Slowly add warm water, one tablespoon at a time, until the sauce reaches a smooth, pourable consistency.
• Taste and adjust: more lime for tang, more honey for sweetness, or a pinch of chili flakes if you like a little heat.

Pro Tip: Whisk continuously while adding water to prevent lumps and get that creamy, dreamy sauce texture.

---

4. Assemble the Salad Bowl

• In a large mixing bowl, combine the shredded cabbage, carrots, cucumber, red bell pepper, rice noodles, and herbs.
• Add your protein if using (shrimp or tofu).
• Pour about half the peanut sauce over the salad and toss gently to coat everything evenly.

Pro Tip: Toss gently so the noodles don’t break and the herbs stay fresh—this keeps your spring roll salad looking as good as it tastes.

---

5. Serve and Garnish

• Transfer the salad to individual bowls or a large serving bowl.
• Drizzle with the remaining peanut sauce as desired.
• Sprinkle chopped roasted peanuts on top for crunch.

Pro Tip: A final squeeze of lime over the salad right before serving brightens the flavors and makes it pop.

Tips and Tricks for Success

• Prep veggies in advance – Slice and store in airtight containers for quick assembly later. It makes tossing together a spring roll salad in minutes so easy.
• Keep herbs fresh – Add delicate herbs like mint and basil right before serving to prevent wilting.
• Don’t overdo the sauce – Start with half, toss, then add more if needed. It keeps the salad light and prevents sogginess.
• Use a sharp knife – Thin, even slices make a big difference in texture and presentation.
• Chill before serving – Letting the salad rest 10–15 minutes in the fridge allows the flavors to meld beautifully.

Ingredient Substitutions and Variations

• Rice noodles – Swap with soba noodles or thin quinoa noodles for a different texture.
• Peanut sauce – Try almond butter or cashew butter instead for a nutty twist.
• Protein – Use grilled chicken, tempeh, or edamame for variety.
• Veggies – Add shredded zucchini, snap peas, or thinly sliced radishes to mix things up.
• Herbs – If you don’t have fresh basil or mint, a little arugula or watercress can add a peppery note.

Serving Suggestions

• I love serving this spring roll salad with extra lime wedges on the side—it brightens every bite and makes it feel extra fresh.
• Pair it with a light miso soup or a simple vegetable broth for a balanced, satisfying lunch.
• For a fun dinner, serve it alongside steamed dumplings or spring rolls—the flavors complement each other beautifully.
• Add some crunchy rice crackers or wonton chips on the side for an extra textural contrast.
• This salad also works perfectly as a picnic dish—just keep the sauce separate until serving to keep everything crisp.

Storage and Reheating Instructions

• Refrigerate – Store the salad in an airtight container for up to 2 days. Keep the peanut sauce separate for best texture.
• Reheat noodles only – If using cooked protein or noodles, you can lightly warm them before tossing with fresh veggies.
• Keep herbs fresh – Add fresh herbs only when ready to serve to avoid wilting.
• Shake or toss before serving – Give everything a gentle toss with remaining sauce to refresh flavors after storage.
• Freeze caution – Avoid freezing this salad; fresh veggies and herbs won’t hold up well.

Frequently Asked Questions

Can I make this salad vegan?

Absolutely! Skip the shrimp or chicken and stick with tofu or extra veggies, and use maple syrup in the peanut sauce instead of honey.

Can I prepare this salad ahead of time?

Yes! Prep the noodles and veggies in advance, but keep the herbs and peanut sauce separate until serving for maximum freshness.

What can I use instead of rice noodles?

Thin soba noodles, quinoa noodles, or even spiralized zucchini work well if you want a twist on the classic texture.

How spicy is the peanut sauce?

It’s mild by default, but you can add a pinch of chili flakes or sriracha if you like a little heat.

Can I store leftovers?

Yes! Store in an airtight container for up to 2 days. Keep the sauce separate until ready to eat to prevent sogginess.

Can I use pre-cooked protein?

Definitely! Cooked shrimp, chicken, or tofu can be added directly to the salad—just toss with the peanut sauce before serving.

---

Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your twists and favorite additions to this spring roll salad bowl.