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Spring Roll Salad with Peanut Sauce

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Enjoy a refreshing and healthy Spring Roll Salad with Peanut Sauce, packed with crunchy vegetables, rice noodles, and tossed in a rich, savory peanut dressing. This light yet satisfying salad is a perfect vegetarian dish for warm days or meal prep. It’s gluten-free, dairy-free, and loaded with flavor. Keywords: spring roll salad, peanut sauce, healthy salad, rice noodles, fresh vegetables, vegan lunch, meal prep salad.

Ingredients

Scale

  • 4 oz rice noodles

  • 1 cup shredded carrots

  • 1 cup shredded red cabbage

  • 1 cucumber, julienned

  • 1 bell pepper, thinly sliced

  • 1 cup bean sprouts

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup mint leaves

  • 1/4 cup chopped peanuts (optional)

For Peanut Sauce:

  • 1/3 cup peanut butter

  • 2 tbsp soy sauce (or tamari for gluten-free)

  • 1 tbsp rice vinegar

  • 1 tbsp maple syrup or honey

  • 1 tsp sesame oil

  • 1 clove garlic, minced

  • 2–4 tbsp warm water (to thin sauce)

Instructions

  1. Cook rice noodles according to package instructions. Drain and rinse with cold water.

  2. In a large bowl, combine carrots, cabbage, cucumber, bell pepper, bean sprouts, cilantro, and mint.

  3. In a small bowl, whisk together all peanut sauce ingredients until smooth. Add water gradually to desired consistency.

  4. Add noodles to the salad and toss with peanut sauce until evenly coated.

  5. Garnish with chopped peanuts and additional herbs if desired. Serve immediately or chill.

Notes

  • Add grilled tofu or shrimp for extra protein.

  • Can be made ahead for meal prep; store dressing separately until ready to serve.

  • Adjust peanut sauce with chili flakes for a spicy kick.

Nutrition

Find it online: https://sandrarecipes.com/spring-roll-salad-with-peanut-sauce/