There's something magical about the vibrant colors and crisp textures of a Spring Roll Salad with Peanut Sauce. The fresh crunch of vegetables paired with a creamy, savory peanut dressing makes this dish irresistible, whether you're enjoying it for lunch, dinner, or a light gathering.

I first discovered this recipe while trying to recreate the flavors of my favorite Vietnamese spring rolls without all the tedious rolling. What started as a shortcut quickly became a family favorite that we now enjoy year-round for its freshness and simplicity. Let's dive into why you'll love making this at home.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to add a burst of freshness to your table. This Spring Roll Salad with Peanut Sauce combines the best parts of traditional spring rolls in a simple, deconstructed form.

First, it's incredibly quick and easy to prepare. In under 30 minutes, you can have a vibrant, satisfying salad that feels both healthy and indulgent. Perfect for busy weeknights or when you need a last-minute meal.

Second, it’s budget-friendly without sacrificing flavor. Most of the ingredients are pantry staples or inexpensive produce items, making it easy to feed a crowd without breaking the bank.

Another reason to love this recipe is its adaptability. Whether you're vegan, gluten-free, or simply trying to clean out your fridge, you can easily swap ingredients to fit your dietary needs or use up what you have on hand.

Lastly, the flavors are absolutely irresistible. The nutty richness of the peanut sauce pairs perfectly with the crisp vegetables and tender noodles, creating a satisfying balance of taste and texture in every bite.

Now that you’re already craving it, let’s take a closer look at the ingredients that make this salad so special.

Ingredients Notes

The beauty of this Spring Roll Salad with Peanut Sauce lies in its fresh, simple ingredients that come together to create an explosion of flavors and textures.

Rice noodles are the foundation of this salad. Their light, slightly chewy texture provides a perfect base that soaks up the creamy peanut sauce beautifully. I typically use thin vermicelli-style rice noodles, but thicker varieties will work if you prefer a heartier bite.

Shredded cabbage and carrots add a vibrant crunch and a rainbow of color to the dish. I like using a combination of green and purple cabbage for visual appeal, while the carrots bring a subtle sweetness that balances the savory sauce.

Cucumbers and bell peppers contribute freshness and a bit of juiciness. Thinly sliced cucumbers add a cool, refreshing note, while red or yellow bell peppers lend a slight sweetness and a pop of bright color.

Fresh herbs are what elevate this salad to the next level. I highly recommend using a mix of cilantro, mint, and Thai basil if you can find it. The herbs add layers of aroma and flavor that make each bite taste like a spring roll.

The peanut sauce is truly the star. Made with creamy peanut butter, soy sauce, lime juice, honey, garlic, and a splash of rice vinegar, it delivers a rich, nutty, slightly tangy taste that ties the entire salad together. A touch of sriracha or chili flakes can add a pleasant kick if you like a bit of heat.

You’ll also want a sharp knife, a large mixing bowl, and a small whisk or blender for the sauce to make preparation smooth and efficient.

How To Make This Spring Roll Salad with Peanut Sauce

Making this salad is refreshingly simple, and the results are as stunning as they are delicious.

Start by cooking the rice noodles according to the package instructions. Usually, they only require a quick soak in hot water. Once tender, rinse them under cold water to stop the cooking and keep them from sticking together.

While the noodles are soaking, prepare your vegetables. Shred the cabbage thinly, julienne the carrots, slice the cucumbers into half-moons, and cut the bell peppers into thin strips. Take your time here; the more uniform the slices, the more beautiful the finished salad will be.

Next, focus on the herbs. Gently tear or roughly chop the cilantro, mint, and Thai basil leaves. These herbs are delicate, so handle them gently to preserve their freshness and aroma.

Now it’s time to whip up the peanut sauce. In a small bowl or blender, combine peanut butter, soy sauce, lime juice, honey, minced garlic, rice vinegar, and a bit of warm water to thin it out. Whisk or blend until smooth and creamy. Taste and adjust: add more lime for brightness, honey for sweetness, or sriracha for heat.

Once all the components are ready, assemble the salad. In a large bowl, toss the noodles, vegetables, and herbs together. Drizzle about two-thirds of the peanut sauce over the salad and gently toss to coat everything evenly.

Finally, transfer the salad to a serving platter or individual bowls. Drizzle the remaining sauce on top and sprinkle with chopped peanuts and extra herbs for garnish. The entire process takes about 25–30 minutes from start to finish, making it a perfect quick meal or vibrant side dish.

Storage Options

If you have leftovers, you’re in luck — this salad stores surprisingly well with a few simple tips.

For best results, store the components separately if you know you’ll have leftovers. Keep the noodles, vegetables, and peanut sauce in individual airtight containers in the fridge. This way, nothing gets soggy, and you can assemble fresh portions as needed.

If the salad is already mixed, place it in an airtight container and refrigerate. It will stay fresh for up to 2 days. The vegetables may release some moisture, so give it a quick toss before serving.

The peanut sauce on its own can be stored in the refrigerator for up to a week. If it thickens, just stir in a splash of warm water to loosen it up before using.

When reheating, keep in mind that this salad is best served cold or at room temperature. If you prefer it slightly warm, briefly let it sit out or gently warm the noodles separately before mixing.

Variations and Substitutions

One of the joys of this Spring Roll Salad with Peanut Sauce is how easily it can be customized to suit different tastes and dietary needs.

For a protein boost, consider adding grilled chicken, shrimp, or tofu. Simply slice your cooked protein of choice and layer it on top of the finished salad for a heartier meal.

If you need a gluten-free option, ensure that your soy sauce is gluten-free or substitute with tamari or coconut aminos. The rest of the ingredients are naturally gluten-free.

To make the recipe fully vegan, swap out the honey in the peanut sauce for maple syrup or agave nectar. The flavor remains wonderfully balanced and just as delicious.

You can also experiment with different vegetables based on what’s in season or available. Snap peas, shredded lettuce, radishes, or even mango slices can add new dimensions of texture and flavor.

Don’t be afraid to play with the spice level. Add crushed red pepper flakes, extra sriracha, or diced chili peppers if you love a little extra heat in your salad.

No matter how you choose to customize it, this salad is a beautiful canvas for your creativity. Once you make it your own, you might find it becoming a staple in your meal rotation just like it has in mine.