Spring Roll Salad with Peanut Sauce
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.
Equipment
- Large mixing bowl
- Small bowl
- Sharp Knife
- Cutting board
- Measuring Cups & Spoons
- Pot for rice noodles
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
Nutritional Value (Per Serving – Approximate)
- Calories: 380–420 kcal
- Protein: 14–18 g
- Carbohydrates: 38–42 g
- Healthy Fats: 18–22 g
- Fiber: 6–8 g
- Sugar: 6–8 g
- Sodium: Moderate