Spring Roll Salad with Peanut Sauce

There’s something magical about the crisp crunch of fresh vegetables paired with the creamy richness of peanut sauce. Every bite of this Spring Roll Salad with Peanut Sauce delivers the vibrant flavors of your favorite spring rolls, but in a simple, no-roll format that comes together in minutes.

I first whipped up this salad on a hot summer day when the thought of turning on the stove felt unbearable. Since then, it’s become my go-to for light lunches, family potlucks, and even quick weeknight dinners when we’re craving something fresh, colorful, and absolutely delicious.

Let’s dive right into why you’re going to fall in love with this refreshing recipe.

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

Get ready to enjoy all the best parts of spring rolls — without the fuss of wrapping or frying. This Spring Roll Salad with Peanut Sauce is about to become a staple in your meal rotation.

First, it's incredibly quick and easy. Forget the hours of prep often associated with rolling individual spring rolls. With this salad, all you need is a bit of chopping and whisking, and dinner is served in about 20 minutes.

Not only is it fast, but it's also incredibly healthy. Packed with fresh vegetables, lean protein, and a homemade sauce, it's a guilt-free meal that's bursting with nutrients and color.

This salad is also wonderfully budget-friendly. Using affordable, easily accessible ingredients like cabbage, carrots, and rice noodles means you can feed a crowd without breaking the bank.

Finally, the versatility of this dish is unbeatable. Whether you're accommodating gluten-free, vegetarian, or dairy-free diets, you can easily tweak the ingredients to suit your needs and still enjoy the same vibrant flavors.

With all that said, let’s take a closer look at what goes into making this colorful, crave-worthy salad.

Ingredients Note

The beauty of this Spring Roll Salad with Peanut Sauce lies in its fresh, simple ingredients. Every component plays a role in creating layers of flavor and texture that mimic the classic spring roll experience.

The base of this salad is rice noodles. I like to use thin vermicelli rice noodles because they cook quickly and have a light, chewy texture that pairs perfectly with the crunchy vegetables. Simply soak them in hot water for a few minutes, and they're ready to go.

Next, we have shredded cabbage, which adds a wonderful crunch and a mild sweetness. You can use green cabbage, purple cabbage, or a mix of both for added color and texture. If you’re in a hurry, pre-shredded coleslaw mix works beautifully.

Carrots bring a vibrant orange hue and a natural sweetness that balances the savory peanut sauce. Julienne or grate them finely so they blend seamlessly with the other ingredients.

For protein, I typically reach for shrimp or grilled chicken. Shrimp adds a touch of elegance and cooks in mere minutes, while grilled chicken offers a heartier option. You can even use tofu or edamame for a vegetarian twist.

And of course, the star of the show is the peanut sauce. Made with creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, and a touch of sesame oil, it’s the perfect blend of salty, sweet, and tangy. A bit of warm water helps thin it to the perfect drizzle consistency.

To bring it all together, you’ll need a large mixing bowl, a sharp chef’s knife for slicing the veggies, and a small whisk or fork for blending the sauce.

How To Make This Spring Roll Salad with Peanut Sauce

Creating this refreshing Spring Roll Salad with Peanut Sauce is as easy as it gets. Let’s walk through it step by step.

Start by preparing your rice noodles. Bring a kettle or pot of water to a boil and pour it over the noodles in a large bowl. Let them soak for about 5-7 minutes, or until tender but still slightly firm. Drain and rinse with cold water to stop the cooking process and keep them from sticking.

While the noodles soak, start prepping your vegetables. Thinly slice your cabbage into shreds, julienne your carrots, and slice your bell peppers into thin strips. If you're adding cucumbers or bean sprouts, prepare them now as well.

Next, cook your protein. If you're using shrimp, quickly sauté them in a hot pan with a bit of oil, cooking for 1-2 minutes per side until pink and opaque. For chicken, grill or pan-sear thinly sliced breasts or thighs until cooked through, then slice into strips. If using tofu, cube and pan-fry until golden on all sides.

Now, let’s make the luscious peanut sauce. In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, honey, and sesame oil. Gradually add warm water, a tablespoon at a time, until the sauce reaches your desired consistency — smooth and pourable.

With all the components ready, it’s time to assemble. In a large serving bowl, combine the drained noodles, shredded cabbage, carrots, bell peppers, and your chosen protein. Drizzle the peanut sauce generously over the top and toss everything together until well coated.

The entire process should take about 20-25 minutes from start to finish, leaving you with a vibrant, flavorful salad that’s perfect for any occasion.

Storage Options

One of the best things about this salad is how well it keeps. With a few simple tips, you can enjoy leftovers for days.

For short-term storage, place the assembled salad (without sauce) in an airtight container and store it in the refrigerator for up to 3 days. Keeping the sauce separate helps prevent the noodles and veggies from becoming soggy.

If you’ve already mixed the salad with the sauce, it’s best enjoyed within 24 hours. The noodles will absorb some of the sauce over time, but the flavors remain delicious.

The peanut sauce itself can be stored in a sealed jar or container in the refrigerator for up to a week. Just give it a good stir or shake before using, as the ingredients may separate slightly.

When you're ready to enjoy leftovers, simply toss everything together again and, if needed, refresh with a bit of extra sauce or a splash of lime juice to revive the flavors.

Variations and Substitutions

One of my favorite things about this Spring Roll Salad with Peanut Sauce is how customizable it is. You can easily adjust it to suit your tastes, dietary needs, or what you have on hand.

For a vegetarian version, swap out the shrimp or chicken for pan-fried tofu or a generous handful of edamame. Both options add plenty of plant-based protein and pair wonderfully with the peanut sauce.

If you're looking to make it gluten-free, simply substitute tamari or coconut aminos for the soy sauce in the peanut sauce. Double-check your rice noodles as well, though most are naturally gluten-free.

For a spicy kick, add a dash of sriracha or a sprinkle of red pepper flakes to the peanut sauce. You can also toss in thinly sliced jalapeños for extra heat.

To boost the nutritional content even more, consider adding fresh herbs like cilantro, Thai basil, or mint. They add an incredible burst of flavor and a lovely pop of green.

Finally, if you want a lower-carb option, you can replace the rice noodles with spiralized zucchini or shredded lettuce for a lighter take that still delivers on flavor.

Don't be afraid to experiment! This salad is endlessly adaptable, and every variation brings something new and delicious to the table.

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