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Easy Spring Roll Salad with Peanut Sauce

Rose
Easy Spring Roll Salad with Peanut Sauce brings together crisp vegetables, tender rice noodles, and fresh herbs in a vibrant bowl finished with a creamy, savory peanut dressing. It delivers all the flavors of traditional Vietnamese spring rolls in a simple, toss-and-serve format that’s perfect for lunch, dinner, or meal prep.
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Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Course Salad
Cuisine Vietnamese-Inspired
Servings 4 servings
Calories 320 kcal

Equipment

  • large pot for boiling noodles
  • colander for draining noodles
  • large mixing bowl for assembling salad
  • medium bowl for mixing peanut sauce
  • knife and cutting board for slicing vegetables
  • whisk for blending sauce

Ingredients
  

  • 2 oz rice vermicelli or brown rice noodles
  • 1 tsp toasted sesame oil
  • 1/4 tsp fine sea salt
  • 1 cup torn butter lettuce
  • 1 cup thinly sliced red cabbage
  • 2 medium carrots, julienned
  • 1 small cucumber, julienned
  • 1 small jalapeño, thinly sliced (optional)
  • 1/4 cup sliced green onions
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup chopped fresh mint
  • 1/3 cup creamy peanut butter
  • 2 tbsp rice vinegar
  • 2 tbsp low-sodium tamari or soy sauce
  • 2 tbsp honey or maple syrup
  • 1 tbsp toasted sesame oil
  • 2 cloves garlic, minced
  • 2–3 tbsp water (to thin)

Instructions
 

  • Bring a pot of water to a boil and cook the rice vermicelli according to package directions. Drain and rinse under cold water. Transfer to a bowl and toss with sesame oil and salt.
  • Julienne the carrots and cucumber, thinly slice the cabbage and jalapeño, and chop the cilantro, mint, and green onions. Place all vegetables and herbs into a large serving bowl.
  • In a medium bowl, whisk together peanut butter, rice vinegar, tamari or soy sauce, honey or maple syrup, sesame oil, and minced garlic. Add water one tablespoon at a time until smooth and pourable.
  • Add the cooled noodles to the vegetables and toss gently. Drizzle the peanut sauce over the salad just before serving and toss lightly to coat. Serve immediately.

Notes

For best texture, slice all vegetables thinly and add the peanut sauce just before serving to keep everything crisp. To make it vegan, use maple syrup instead of honey. For gluten-free, use tamari and certified gluten-free rice noodles. Add grilled chicken, shrimp, baked tofu, or edamame for extra protein. This salad is not freezer-friendly and is best enjoyed fresh.

Nutrition

Calories: 320kcalCarbohydrates: 38gProtein: 9gFat: 16gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gSodium: 480mgPotassium: 420mgFiber: 5gSugar: 9gVitamin A: 6500IUVitamin C: 18mgCalcium: 60mgIron: 2mg
Keyword easy healthy salad, peanut sauce salad, rice noodle salad, spring roll salad
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