Why You’ll Love This Recipe

Fresh and packed with vibrant flavors
Inspired by classic spring rolls
Easy to prepare without rolling
Perfect for meal prep
Loaded with crisp vegetables
Naturally customizable
Great for lunch or dinner
Light yet satisfying

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Salad

4 ounces rice noodles
2 cups shredded green cabbage
1 cup shredded purple cabbage
1 cup shredded carrots
1 red bell pepper, thinly sliced
1 cucumber, julienned
1 cup bean sprouts
½ cup fresh cilantro, chopped
¼ cup fresh mint leaves, chopped
3 green onions, sliced

For the Peanut Dressing

¼ cup creamy peanut butter
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon lime juice
1 tablespoon honey or maple syrup
1 teaspoon sesame oil
2 to 4 tablespoons warm water

Optional Toppings

Chopped peanuts
Sesame seeds
Sliced avocado
Crispy wonton strips
Lime wedges

Directions

Cook the rice noodles according to package directions.
Drain and rinse with cold water.
Set aside to cool completely.
In a large bowl, combine the green cabbage, purple cabbage, carrots, bell pepper, cucumber, bean sprouts, cilantro, mint, and green onions.
Add the cooled rice noodles to the bowl.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, and enough warm water to create a smooth dressing.
Pour the dressing over the salad.
Toss until all ingredients are evenly coated.
Garnish with chopped peanuts, sesame seeds, avocado, or crispy wonton strips if desired.
Serve immediately.

Servings and Timing

Servings: 4
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes

Variations

Chicken Spring Roll Salad: Add shredded cooked chicken.
Shrimp Version: Top with chilled cooked shrimp.
Vegan Salad: Use maple syrup instead of honey.
Spicy Version: Add sriracha or chili crisp to the dressing.
Tofu Spring Roll Salad: Include crispy baked tofu.
Mango Spring Roll Salad: Add diced mango for tropical sweetness.
Extra Crunchy Salad: Add additional cabbage and chopped peanuts.

Storage/Reheating

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 3 days.

Reheating

This salad is meant to be served cold and does not require reheating.

FAQs

What is Spring Roll Salad?

It is a deconstructed version of fresh spring rolls featuring vegetables, noodles, herbs, and a flavorful dressing.

Can I make this salad ahead of time?

Yes. Store the dressing separately and toss everything together just before serving.

What noodles work best?

Thin rice noodles are traditional and work best for this salad.

Can I make it gluten-free?

Yes. Use gluten-free soy sauce or tamari and verify that all ingredients are gluten-free.

What proteins can I add?

Chicken, shrimp, tofu, edamame, or grilled steak are excellent additions.

Is the peanut dressing spicy?

No. The dressing is creamy and savory, but you can add spice if desired.

Can I substitute almond butter for peanut butter?

Yes. Almond butter or cashew butter are delicious alternatives.

What herbs are commonly used?

Fresh cilantro and mint are traditional and add wonderful flavor.

How do I keep the salad crisp?

Store the dressing separately and combine just before serving.

What can I serve with Spring Roll Salad?

It works well on its own or alongside dumplings, spring rolls, grilled meats, or soups.

Conclusion

Spring Roll Salad is a fresh, flavorful, and easy-to-make dish that captures everything you love about fresh spring rolls without the extra work of rolling them. Filled with crisp vegetables, tender rice noodles, fragrant herbs, and a creamy peanut dressing, this salad is perfect for healthy lunches, light dinners, and meal prep. With its vibrant colors and satisfying textures, it’s a recipe that’s sure to become a regular favorite.

Spring Roll Salad

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Spring Roll Salad is a fresh and colorful dish featuring crisp vegetables, tender rice noodles, fragrant herbs, and a creamy peanut dressing. Inspired by classic fresh spring rolls, this vibrant salad is light, satisfying, and perfect for lunch, dinner, or meal prep.

Author: Laura
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Category: Salad
Method: Mixing
Cuisine: Asian
Diet: Vegetarian

Instructions

Cook the rice noodles according to package directions.
Drain and rinse with cold water.
Set aside to cool completely.
In a large bowl, combine the green cabbage, purple cabbage, carrots, bell pepper, cucumber, bean sprouts, cilantro, mint, and green onions.
Add the cooled rice noodles to the bowl.
In a separate bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, and enough warm water to create a smooth dressing.
Pour the dressing over the salad.
Toss until all ingredients are evenly coated.
Garnish with chopped peanuts, sesame seeds, avocado, crispy wonton strips, or lime wedges if desired.
Serve immediately.

Notes

For a vegan version, use maple syrup instead of honey.
Store the dressing separately until ready to serve to keep the vegetables crisp.
Add grilled chicken, shrimp, tofu, or edamame for extra protein.
Add sriracha or chili crisp to the dressing for extra heat.
Thin rice noodles work best for authentic spring roll flavor and texture.

Nutrition

Serving Size: 1 serving
Calories: 340 kcal
Sugar: 10 g
Sodium: 620 mg
Fat: 15 g
Saturated Fat: 2 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 6 g
Protein: 10 g
Cholesterol: 0 mg