Spring roll salad with peanut dressing – all the flavor, none of the wrapping

If you have ever sat down to make fresh spring rolls and spent forty five minutes wrestling with rice paper wrappers that stick to everything including themselves, this recipe is for you.

All the bright, fresh, crunchy flavors of a classic spring roll, thrown into a bowl with a peanut dressing that is honestly one of the best things I have ever made, and zero wrapping required.

I came up with this on a night when I was craving Vietnamese food but had neither the patience nor the rice paper to make it happen properly. I cooked some rice noodles, shredded what vegetables I had in the fridge, whisked together a quick peanut sauce, and poured it over everything. What ended up in that bowl was so good that I actually stood over the counter eating it before it even made it to the table.

This salad is the kind of recipe that works for everything. Quick weeknight dinner, meal prep lunch, something impressive to bring to a potluck, or just a bowl of something genuinely delicious when you need it. Twenty minutes, one bowl, and a peanut dressing that will make you want to put it on absolutely everything. Let’s get into it.

Why you’ll love this recipe

• It tastes exactly like a fresh spring roll but takes a fraction of the effort. All the bright, fresh, crunchy flavors are here. The only thing missing is the rice paper wrapper and the fifteen minutes of frustration that comes with it.
• The peanut dressing is absolutely incredible. Bold, creamy, tangy, slightly sweet, with a warmth from the ginger and garlic that makes it deeply satisfying. You will make this dressing on its own and find reasons to put it on everything else in your fridge.
• It comes together in 20 minutes. This is a genuine twenty minute meal, not the kind where the prep alone takes thirty. Cook the noodles, shred the vegetables, whisk the dressing, toss everything together. Done.
• The colors are stunning. Orange carrots, purple cabbage, bright green herbs, white rice noodles, and golden peanut dressing. This bowl looks like it belongs on the cover of a food magazine and it takes almost no effort to make it look that good.
• It works hot or cold. Serve it immediately after tossing for a slightly warm noodle bowl experience, or refrigerate it and serve it cold as a refreshing salad. Both are excellent.
• It is naturally vegan and gluten free. No substitutions, no modifications. This recipe works for a wide range of dietary needs straight out of the gate, which makes it a reliable crowd pleaser no matter who is at your table.

Ingredients with key notes

For the salad:

• 6 oz rice vermicelli noodles
• 2 cups shredded carrots (about 2 large carrots)
• 2 cups shredded purple cabbage
• 1 medium cucumber, julienned or thinly sliced
• 1 cup fresh cilantro leaves, roughly chopped
• 1 cup fresh mint leaves
• 3 green onions, thinly sliced
• 1/4 cup roasted peanuts, roughly chopped (for topping)
• 1 tablespoon black and white sesame seeds (for topping)
• Lime wedges for serving

For the peanut dressing:

• 1/3 cup creamy natural peanut butter
• 3 tablespoons soy sauce (use tamari for gluten free)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, finely grated
• 2 cloves garlic, minced
• 1 teaspoon chili garlic sauce or sriracha (optional)
• 3 to 4 tablespoons warm water to thin the dressing

Key notes:

• Rice vermicelli noodles: These cook incredibly fast, usually just a quick soak in boiling water for 3 to 5 minutes. Do not overcook them or they will become mushy and clump together. Rinse them under cold water immediately after draining to stop the cooking and keep them separate.
• Purple cabbage: This adds a beautiful color and a satisfying crunch that holds up really well even after the dressing is added. Red cabbage is the same thing and works identically.
• Fresh mint: Do not skip the mint. It is one of the things that makes this salad taste genuinely like a spring roll and not just a noodle salad. It adds a bright, cool freshness that cuts through the richness of the peanut dressing beautifully.
• Natural peanut butter: Use a natural peanut butter with no added sugar or oils for the best dressing. The kind where the oil separates on top. Stir it well before measuring. Conventional peanut butter with added sugar makes the dressing overly sweet.
• Warm water in the dressing: This is how you control the consistency of the dressing. Start with 3 tablespoons and add more a little at a time until it reaches a pourable, coatable consistency. Too thick and it will not distribute evenly through the salad.
• Tamari for gluten free: If you need this to be strictly gluten free, swap regular soy sauce for tamari. The flavor is essentially identical and the recipe stays completely gluten free.
• Roasted peanuts on top: These are not optional in my kitchen. The crunch they add on top of an already textural salad takes the whole experience to another level. Chop them roughly rather than finely so you get real peanut bites throughout.

Step-by-step instructions

Step 1: Cook the rice noodles

Place the rice vermicelli noodles in a large heatproof bowl and pour boiling water over them. Let them soak for 3 to 5 minutes until just tender, then drain immediately and rinse thoroughly under cold running water. This stops the cooking, removes excess starch, and keeps the noodles from clumping together. Give them a good shake to remove as much water as possible, then set aside.

Step 2: Prep the vegetables and herbs

While the noodles are soaking, shred your carrots and purple cabbage, julienne or thinly slice the cucumber, roughly chop the cilantro, pull the mint leaves from their stems, and slice the green onions. Having everything prepped and ready before you make the dressing means this salad comes together in minutes.

Step 3: Make the peanut dressing

In a medium bowl, whisk together the peanut butter, soy sauce, fresh lime juice, sesame oil, honey or maple syrup, grated ginger, and minced garlic until smooth and combined. The mixture will look thick and almost paste-like at first. Add the warm water one tablespoon at a time, whisking after each addition, until the dressing reaches a smooth, pourable consistency. Add the chili garlic sauce or sriracha if you want heat. Give it a taste and adjust. More lime for brightness, more soy for saltiness, more honey for sweetness.

Step 4: Assemble the salad

Add the drained rice noodles to a large serving bowl. Add the shredded carrots, shredded purple cabbage, and cucumber. Pour about two thirds of the peanut dressing over everything and toss thoroughly until all the ingredients are well coated. Add more dressing as needed. You want every noodle and every vegetable to have a good coating of that peanut sauce.

Step 5: Add the fresh herbs

Add the cilantro, mint leaves, and green onions to the bowl and toss gently one more time. Fresh herbs are delicate and you do not want to bruise them with aggressive tossing. A light fold is all they need to distribute through the salad.

Step 6: Top and serve

Transfer to serving bowls or serve family style from the large bowl. Top generously with the roughly chopped roasted peanuts and a sprinkle of sesame seeds. Serve with lime wedges on the side for an extra squeeze of fresh acidity right at the table. Drizzle any remaining peanut dressing over the top just before serving.

Serving suggestions

This spring roll salad is versatile enough to work as a standalone meal or alongside other dishes.

• As a complete meal on its own: The rice noodles and peanut dressing make this filling enough to stand alone as a full lunch or dinner. Serve it in a large bowl with extra lime wedges and a side of chili oil for anyone who wants more heat.
• With grilled shrimp or chicken on top: Add sliced grilled shrimp or chicken breast on top for extra protein that pairs beautifully with the peanut dressing. This turns the salad into a more substantial dinner bowl that nobody will complain about.
• With crispy tofu: Press and pan-fry firm tofu until golden and crispy on all sides, then slice and place it on top of the salad. It soaks up the peanut dressing and adds a fantastic texture contrast.
• As a side dish: Serve smaller portions alongside grilled meats, dumplings, or other Asian-inspired dishes. It works as a refreshing counterpoint to richer, heavier mains.
• In lettuce cups: Skip the rice noodles and spoon the dressed vegetables and herbs into large butter lettuce or iceberg cups for a low carb version that works beautifully as a starter or party appetizer.
• Cold from the fridge the next day: This salad is genuinely excellent eaten cold straight from the fridge. The noodles absorb more of the dressing overnight and everything melds together into something even more flavorful than it was fresh.

Storage tips

Refrigerator: Store the salad in an airtight container in the fridge for up to 2 days. The noodles will absorb the dressing over time and the salad will become more saucy and less crisp, but the flavor is still excellent. If you want to maintain the texture for longer, store the noodles, vegetables, and dressing separately and combine just before eating.

Make-ahead tip: This salad is a great meal prep option. Prep all the vegetables and store them in one container, cook and rinse the noodles and store them separately, and keep the dressing in a sealed jar in the fridge for up to a week. When you are ready to eat, just combine and toss. It takes about two minutes and tastes completely fresh.

Dressing storage: The peanut dressing keeps well in a sealed jar in the refrigerator for up to 7 days. It will thicken as it chills. Just add a splash of warm water and give it a good shake or stir before using to bring it back to the right consistency.

Freezer: This salad does not freeze well. Rice noodles become mushy when frozen and thawed, and the fresh vegetables lose all their texture. Keep everything refrigerated and fresh.

Best practice: Add the roasted peanuts and sesame seeds right before serving even if you made the salad ahead of time. They lose their crunch quickly once they hit the dressing and a fresh sprinkle right before eating makes a meaningful difference in texture.

Let’s wrap this up

Spring rolls are one of those foods that always sound like a great idea until you are standing in the kitchen with a bowl of water, a stack of rice paper, and a rapidly growing pile of torn wrappers that went wrong. This salad gives you everything that makes spring rolls worth eating without any of that particular kind of stress.

The peanut dressing alone is worth making this recipe for. Once you have a jar of it in your fridge you will start putting it on everything. Grilled chicken, roasted vegetables, grain bowls, plain rice. It just makes things better and that is the kind of recipe element that earns its place in your weekly rotation.

Make this one on a weeknight when you want something fast, fresh, and genuinely exciting to eat. You will not be disappointed, and you will definitely not miss the rice paper wrappers 🙂

With gratitude, Kip.

Print Recipe

0 Add to Favorites

Delicious

Spring roll salad with peanut dressing – all the flavor, none of the wrapping

Author: recipesbykip Cuisine: Asian, Thai Courses: Appetizer, Dinner, Lunch

Difficulty: Beginner Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Servings: 4 Estimated Cost: $ 13

Best Season: Suitable throughout the year

Dietary:

D Dairy free G Gluten Free V Vegan V Vegetarian

Description

This spring roll salad brings together cooked rice noodles, shredded carrots, shredded purple cabbage, sliced cucumber, fresh cilantro, fresh mint, and green onions, all tossed in a bold and creamy peanut dressing made with peanut butter, soy sauce, lime juice, sesame oil, garlic, ginger, and a touch of honey. It captures every flavor you love about a fresh spring roll without any of the fuss. Light, fresh, filling, and ready in just 20 minutes.

Ingredients

Scale

1/2x 1x 2x 3x

Salad:

• 6 oz rice vermicelli noodles
• 2 cups shredded carrots
• 2 cups shredded purple cabbage
• 1 medium cucumber, julienned
• 1 cup fresh cilantro leaves
• 1 cup fresh mint leaves
• 3 green onions, sliced
• ¹⁄₄ cup roasted peanuts, roughly chopped
• 1 tablespoon sesame seeds
• Lime wedges for serving

Peanut dressing:

• ¹⁄₃ cup creamy natural peanut butter
• 3 tablespoons soy sauce or tamari
• 2 tablespoons fresh lime juice
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, grated
• 2 cloves garlic, minced
• 1 teaspoon chili garlic sauce (optional)
• 3 to 4 tablespoons warm water

Instructions

1. Soak rice noodles in boiling water for 3 to 5 minutes until just tender. Drain and rinse under cold water. Set aside.
2. Prep all vegetables and herbs.
3. Whisk all peanut dressing ingredients together, adding warm water gradually until smooth and pourable.
4. Add noodles and vegetables to a large bowl. Pour two thirds of the dressing over and toss to coat.
5. Add cilantro, mint, and green onions and fold gently.
6. Top with roasted peanuts and sesame seeds. Serve with lime wedges and remaining dressing on the side.

Note

• Store noodles, vegetables, and dressing separately for best meal prep results.
• Add peanuts and sesame seeds right before serving.
• Use tamari for strictly gluten free.

Keywords: spring roll salad, spring roll salad with peanut dressing, peanut dressing salad, deconstructed spring roll, Vietnamese salad, rice noodle salad, healthy Asian salad, easy peanut dressing recipe, fresh spring roll bowl