Spring Roll Salad with Peanut Sauce

There's something undeniably refreshing about the first bite of this Spring Roll Salad with Peanut Sauce. It's crisp, crunchy, creamy, and bursting with bright flavors that practically scream springtime. The tang of lime, the smooth nuttiness of the dressing, and the cool crunch of fresh veggies make this dish a must-have for warm days.

this Recipe

I first came up with this salad on a hot afternoon when I was craving spring rolls but didn’t have the patience to roll them. With a few simple tweaks, I turned my favorite appetizer into a hearty, wholesome salad that hits all the same notes—just with half the effort and double the speed.

The result? A colorful, flavor-packed bowl that feels light but satisfying. Whether you're meal prepping for the week or looking for a quick dinner that won't heat up your kitchen, this one's a keeper.

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

Prepare to fall head over heels for a salad that checks all the boxes: flavorful, fast, and family-approved.

First and foremost, this salad is incredibly quick and easy. In less than 30 minutes, you can have a vibrant meal on the table with minimal chopping and zero cooking required if you use pre-cooked protein.

It’s also budget-friendly. With just a handful of fresh vegetables, some rice noodles, and pantry staples for the dressing, it’s a meal that stretches your dollar without compromising on taste.

Looking for something healthy yet satisfying? The mix of raw veggies, protein, and rice noodles keeps it balanced, while the creamy peanut dressing ties everything together for a crave-worthy bite.

This salad is endlessly customizable. Swap in your favorite veggies, change up the protein, or adjust the spice level in the dressing. It adapts beautifully to whatever you have on hand.

Whether you're packing lunchboxes or feeding a hungry crew at dinner, this salad is about to become a staple in your rotation.

Ingredients Notes

The beauty of this Spring Roll Salad lies in its clean, simple ingredients. Each component brings its own color, crunch, or flavor to the table.

Rice noodles serve as the salad's hearty base. They cook quickly and provide a soft, slippery contrast to the crisp vegetables. I recommend thin vermicelli-style rice noodles for the most authentic texture.

Shredded carrots and sliced bell peppers bring a sweet crunch that makes every bite exciting. You can use a mandoline or pre-shredded options to save time, but fresh prep adds a nice snap.

Cucumber is key for freshness. Choose an English cucumber for fewer seeds and a cleaner bite, and slice it thinly so it melds seamlessly into the salad.

For protein, I often use cooked shrimp or shredded rotisserie chicken, but tofu or edamame work great for a vegetarian version. Whatever you choose, keep the pieces small so they blend well with the noodle base.

The peanut sauce is what takes this salad over the top. Made from creamy peanut butter, soy sauce, lime juice, honey, garlic, and a splash of sesame oil, it delivers richness, tang, and umami in every forkful.

You won't need any special equipment here—just a bowl for mixing the sauce and a pot to quickly boil the noodles. A sharp knife makes veggie prep easier, but nothing fancy is required.

How To Make This Spring Roll Salad with Peanut Sauce

Making this salad is delightfully simple and leaves you with minimal cleanup—another reason it’s on regular repeat in our house.

Start by bringing a pot of water to a boil. Cook your rice noodles according to the package instructions, which typically takes just 3-5 minutes. Once done, rinse them under cold water to stop the cooking and prevent sticking.

While the noodles are cooling, prep your vegetables. Thinly slice bell peppers, shred the carrots if needed, and julienne the cucumber. The goal is to have everything bite-sized so you get a little of each flavor in every forkful.

If you're using a protein like shrimp, chicken, or tofu, make sure it's cooked and ready to go. I often grab a rotisserie chicken and shred it right into the bowl. It’s a huge time-saver and adds great flavor.

Next, whip up the peanut sauce. In a small bowl, whisk together creamy peanut butter, soy sauce, lime juice, honey, minced garlic, and sesame oil. Add a splash of warm water to thin it out until it’s pourable but still rich.

Combine the noodles, vegetables, and protein in a large bowl. Pour the sauce over the top and toss everything together until well coated. A sprinkle of chopped peanuts and fresh cilantro at the end adds crunch and a pop of color.

The whole process takes about 25 minutes, start to finish. You’ll be amazed at how such a quick dish can pack in so much flavor.

Storage Options

This salad stores surprisingly well, making it perfect for make-ahead lunches or next-day leftovers.

If you're planning to store it for later, keep the peanut sauce separate until you're ready to eat. This keeps the veggies crisp and the noodles from getting soggy.

Store the salad and sauce in airtight containers in the fridge for up to 3 days. Mason jars or divided meal prep containers work great if you're packing lunch.

When it's time to enjoy, just drizzle the sauce over the salad and give it a good toss. If the sauce has thickened in the fridge, a quick stir with a splash of warm water will loosen it up nicely.

Variations and Substitutions

One of the best things about this salad is how versatile it is. It’s easy to adjust based on what you have or what you're craving.

Instead of rice noodles, try zucchini noodles or shredded cabbage for a low-carb alternative. These still give you that slurpy texture without the starch.

For a different protein twist, use grilled steak, poached salmon, or even leftover roast pork. Each one adds a unique flavor and texture to the dish.

Want a vegetarian version? Use tofu, tempeh, or edamame. These plant-based options still deliver plenty of protein and taste great with the peanut sauce.

Add more greens by tossing in a handful of shredded romaine or butter lettuce. It bulks up the salad and adds another layer of freshness.

Feel free to experiment with the sauce too. Add a dash of sriracha for heat, swap honey for maple syrup to keep it vegan, or mix in a little grated ginger for zing.

Once you make this salad your own, you’ll find endless ways to tweak it. Don’t be afraid to play around—this dish was made for creativity!

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