Name: Spring Roll Salad with Peanut Sauce Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: Vietnamese
Ingredients: 1/2 cup creamy peanut butter; 1 tbsp hoisin sauce (can substitute brown sugar); 2 tbsp lime juice; 1 tbsp soy sauce; 1/4-1/2 cup water (start with 1/4 cup and add until reaching desired consistency); 4 oz thin rice noodles; 2 cups cucumber, thinly sliced; 2 cups purple cabbage, thinly sliced (can also use cole slaw mix); 1 cup carrot, grated or thinly sliced; 1 red bell pepper, thinly sliced; 1/2 cup cilantro, chopped; 1/4 cup fresh mint, chopped; 1/2 cup peanuts, chopped (optional)

Jump to Recipe· 3.8 from 12 reviews

If you adore the bright, fresh flavors of Vietnamese summer rolls but want a quicker, mess-free way to enjoy them, this Spring Roll Salad with Peanut Sauce Recipe is exactly what you need. It combines all the crunchy veggies, tender rice noodles, and fragrant herbs you love, all tossed in a luscious, tangy peanut sauce. This salad is a fresh, satisfying meal that bursts with color, flavor, and texture, making it an instant favorite for lunch or dinner. Plus, there’s no rolling involved, making it wonderfully simple to prepare and enjoy any time.

Ingredients You'll Need

The image shows various fresh ingredients and sauces arranged neatly on a white marbled surface. In the center right, a wooden cutting board holds a bundle of dry white rice noodles with a thin and delicate texture. Surrounding the board, from top left moving clockwise, there is a white bowl filled with chopped green leafy herbs, a small white square container with more chopped herbs, a white bowl with a light yellow liquid, and a clear measuring cup with water. Below these, there is a small white cup of dark soy sauce, and a small metal spoon with a dark thick paste. A clear bowl holds bright red sliced bell peppers, and beneath it, a white bowl is filled with shredded purple cabbage. To the bottom left, a white bowl contains sliced cucumbers, next to it a clear bowl has shredded orange carrots, and finally, a white bowl with a yellow rim is filled with roasted peanuts. All ingredients are fresh and colorful, clearly separated, and ready for preparation. Photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Spring Roll Salad with Peanut Sauce Recipe are wonderfully straightforward, yet each one plays a crucial role in building flavor, crunch, and vibrancy. Fresh veggies bring crispness and color, the rice noodles add a tender bite, while the herbs and peanut sauce deliver depth and that signature zing.

½ cup creamy peanut butter: This forms the rich, creamy base of the peanut dressing—choose a smooth variety for the best sauce texture.

1 tablespoon hoisin sauce: Adds a sweet, umami note; you can substitute with brown sugar if needed for a touch of caramel sweetness.
2 tablespoon lime juice: Provides fresh acidity that balances the richness of the peanut butter perfectly.
1 tablespoon soy sauce: Brings saltiness and depth to the dressing.

¼ to ½ cup water: Used to thin the dressing to your desired pourable consistency.
4 oz. thin rice noodles: Soft and delicate, these noodles are the perfect supple base for absorbing flavors.
2 cups cucumber, thinly sliced: Adds cool crunch and hydration to every bite.

2 cups purple cabbage, thinly sliced: Offers vibrant color and a satisfying bite; cole slaw mix works too.
1 cup carrot, grated or thinly sliced: Sweet and crisp, carrots enhance texture and sweetness.
1 red bell pepper, thinly sliced: Brings a bright, slightly sweet peppery crunch.

½ cup cilantro, chopped: Infuses the salad with fresh, herbal brightness.
¼ cup fresh mint, chopped: Adds a cool, refreshing pop of flavor that elevates the dish.
½ cup peanuts, chopped (optional): Provides a crunchy garnish and an additional layer of nutty flavor.

How to Make Spring Roll Salad with Peanut Sauce Recipe

Step 1: Cook the Rice Noodles

Begin by preparing your rice noodles according to the package instructions, but here’s a little insider tip: many times, the recommended cooking times are too long. Check your noodles about halfway through cooking to avoid mushy strands. Once perfectly tender, drain them well, rinse under cold water to stop the cooking process, and let them dry completely. To make the salad easier to eat, you can use kitchen scissors to cut the noodles into shorter strands, which helps keep every forkful neat.

Step 2: Whisk Up the Peanut Dressing

While the noodles cook, it’s the perfect moment to whip up your peanut sauce. In a small bowl, combine creamy peanut butter, hoisin sauce, lime juice, and soy sauce. Whisk these together until smooth, then slowly add water starting with ¼ cup until you reach a wonderfully thin, pourable consistency. This dressing is the magic that ties every element together with a luscious, tangy, and slightly sweet flavor that’s impossible to resist.

Step 3: Combine and Toss

Once your noodles have cooled and dried, place them in a large serving bowl. Add all the fresh, colorful veggies and chopped herbs on top. Pour in the peanut dressing and toss everything gently but thoroughly so the flavors mingle beautifully. If you’re using peanuts, sprinkle them over the top for a little extra crunch and that final flavorful punch.

How to Serve Spring Roll Salad with Peanut Sauce Recipe

The image shows a fresh noodle salad served in two white bowls with thin red rims, placed on a white marbled surface. The salad has a base layer of thin white noodles, topped with bright purple shredded cabbage and thin orange carrot strips scattered on top. There are several green cucumber slices laid on the salad, and light brown peanuts sprinkled over everything. Some fresh green herbs are mixed throughout and a drizzle of light beige peanut sauce sits on the noodles. On the left side, part of a large wooden bowl filled with the same noodle salad is visible. A small white dish with yellow trim holding peanuts is in the lower left corner, and a black and white checkered cloth peeks into the frame. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

To elevate your spring roll salad, garnish with extra chopped peanuts for a delightful crunch. Fresh lime wedges on the side are a wonderful addition for anyone who loves an extra splash of brightness. You can also sprinkle on some toasted sesame seeds or add a few Thai chili slices if you like a bit of heat weaving through your salad.

Side Dishes

This salad is wonderfully light on its own, but pairing it with simple sides like steamed jasmine rice or crispy spring rolls makes for a fuller Asian-inspired meal. For some extra protein, grilled shrimp or tofu marinated in a light soy-lime dressing fit exceptionally well alongside this salad.

Creative Ways to Present

For a stunning presentation, serve the salad in individual bowls lined with butter lettuce leaves, perfect for scooping. Alternatively, arrange the salad on a large platter and let everyone help themselves — it’s a gorgeous way to show off the vivid colors and invite conversation around the table.

Make Ahead and Storage

Storing Leftovers

Store leftover spring roll salad in an airtight container in the fridge. Because the dressing may soften the veggies over time, it’s best to keep the salad separate from the peanut sauce if planning to store for more than a few hours. Combine just before serving for the freshest texture and flavor.

Freezing

This salad is best enjoyed fresh, so freezing is not recommended. The fresh vegetables and dressing do not hold up well to freezing and thawing, as the texture and flavors can become compromised.

Reheating

Since this is a fresh salad, reheating is not necessary or advised. If you do have leftovers with noodles, you can warm those separately for a different dish, but the vivid crunch of the veggies and herbs is best preserved by enjoying this salad cold.

FAQs

Can I use other vegetables in the Spring Roll Salad with Peanut Sauce Recipe?

Absolutely! Feel free to experiment with thinly sliced radishes, snap peas, or even fresh bean sprouts. The key is to keep veggies crisp and fresh to maintain the signature texture balance of the salad.

Is this salad vegan-friendly?

Yes, this recipe is vegan as written. Just be sure your soy sauce and hoisin sauce are vegan, as some brands may include fish sauce or other animal products.

Can I make the peanut sauce ahead of time?

Definitely! The peanut sauce can be whipped up a day or two in advance and stored in the fridge. Give it a good stir before using, as it might thicken slightly as it chills.

What type of noodles work best?

Thin rice noodles are ideal because they absorb the dressing nicely while remaining light. Avoid thicker noodles, which might weigh down the salad and change its delicate balance.

How can I make the salad more filling?

Add protein like grilled chicken, shrimp, tofu, or even edamame for a heartier meal. A scoop of cooked quinoa or brown rice noodles can also bolster the salad’s staying power.

Final Thoughts

This Spring Roll Salad with Peanut Sauce Recipe is one of those dishes that feels like sunshine in a bowl. It’s fresh, colorful, and bursting with exciting flavors and textures that capture the spirit of Vietnamese summer rolls without any fuss. Whether you’re hosting friends, craving something light yet satisfying, or looking to add a new favorite to your recipe box, this salad won’t disappoint. I can’t wait for you to give it a try and fall in love just like I did!

Spring Roll Salad with Peanut Sauce Recipe

Ingredients You'll Need