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

This salad checks all the boxes: it’s quick to make, full of texture (think crunchy vegetables, chewy noodles, fresh herbs), and bursting with flavor from the peanut sauce—the nutty richness, tang from lime and vinegar, garlic punch, and a hint of sweetness. It’s a great light lunch or dinner, works as a side or a full meal when you add protein, and is extremely customizable. Plus, it’s ideal for busy days when you want something satisfying but easy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Rice noodles (about 4 oz)
Shredded carrots (2 cups)
Red bell pepper, thinly sliced (1)
Cucumber, julienned (1)
Purple cabbage, shredded (1 cup)
Romaine lettuce, chopped (2 cups)
Fresh mint leaves (¼ cup)
Fresh cilantro (¼ cup)
Thai basil, optional (¼ cup)
Sesame oil (1 tsp)
For the peanut sauce:
Natural peanut butter (⅓ cup)
Low‑sodium soy sauce (2 tbsp)
Honey or maple syrup (1 tbsp)
Rice vinegar (1 tbsp)
Lime juice (1 tbsp)
Garlic clove, minced (1)
Warm water (3‑4 tbsp to thin)

Directions

Cook the rice noodles according to the package instructions until al dente, then drain and rinse under cold water.
Toss the noodles with the sesame oil to prevent sticking and set aside.
Prepare all the vegetables and herbs: shred, julienne, chop, and set aside.
In a small bowl, whisk together all the ingredients for the peanut sauce, adding warm water as needed to reach your desired consistency.
In a large bowl, combine the noodles, vegetables, and handfuls of fresh herbs.
Drizzle the peanut sauce over the salad and toss everything to combine evenly.
Serve immediately or, if prepping ahead, store components separately and combine just before serving.

Servings and timing

Yield: 2–3 servings (as written).
Prep time: 15 minutes.
Cook time: 5 minutes (for noodles).
Total time: about 20 minutes.

Variations

Add protein: Incorporate grilled shrimp, chicken or baked tofu to turn this into a more substantial main dish.
Make it fruit‑forward: Add mango slices or julienned green apple for a sweet contrast to the peanut sauce.
Low‑carb version: Swap the rice noodles for spiralized zucchini or extra shredded cabbage for crunch with fewer carbs.
Nut‑free version: Use sunflower seed butter or tahini instead of peanut butter to accommodate allergies.
Spice it up: Add thinly sliced jalapeños or a sprinkle of crushed red‑pepper flakes into the salad or sauce.

Storage/Reheating

For meal‑prep: Store the noodles, vegetables/herbs and peanut sauce separately in airtight containers. Line veggie containers with paper towels to absorb excess moisture and keep things crisp.
The peanut sauce keeps in the fridge for up to 7 days (thin with a little water before reuse if it thickens).
Combine components just before serving to maintain the best texture. Re‑rinsing the noodles with cold water just before serving helps refresh them.
Leftover assembled salad is best eaten within a day, as the vegetables will soften over time.

FAQs

What ingredients are in a spring roll salad with peanut sauce?

A typical version includes rice noodles, shredded carrots, red bell peppers, cucumbers, purple cabbage, romaine lettuce, fresh herbs like mint, cilantro and optional Thai basil. The peanut sauce is made with peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic and warm water to thin it.

Can I make this salad ahead of time?

Yes — it’s ideal for meal prep. The key is to keep the components separate (noodles, vegetables/herbs and sauce) and combine them just before eating to preserve texture and freshness.

How do you keep rice noodles from sticking in salads?

Cook them just until tender (al dente) and then immediately rinse under cold water to stop the cooking process and wash away excess starch. Toss with a small amount of sesame oil to keep them loose and prevent clumping.

Is peanut sauce healthy for salads?

Yes — when made with clean ingredients and kept in reasonable portions. Using natural peanut butter, low‑sodium soy sauce, lime juice and a touch of honey means you’re getting healthy fats, protein and good flavor without heavy processing or overly sweeteners.

What kind of peanut butter should I use?

Choose a natural peanut butter that doesn’t have added sugars or hydrogenated oils. This gives you better flavor and avoids unnecessary additives.

Can I replace rice noodles with something else?

Absolutely. For a low‑carb version you can use spiralized zucchini or extra shredded cabbage instead of rice noodles. You can also use other noodles like wheat or soba if you don’t need it gluten‑free.

How can I make this dish vegan?

Use maple syrup or agave instead of honey, choose a vegan‑friendly soy sauce, and skip any animal protein additions or replace them with tofu, edamame or chickpeas.

What herbs work best in this salad?

Fresh mint and cilantro are classic here for brightness. Thai basil adds another layer of flavor if you have it. You could also experiment with fresh basil or even a sprig of fresh dill for a twist.

Can I add other vegetables to the salad?

Yes, this is very flexible. You could add shredded zucchini or carrots, snap peas, bean sprouts, red cabbage, or even thinly sliced radishes. The key is choosing crisp vegetables with good texture.

How long will the peanut sauce keep?

Stored in an airtight container in the refrigerator, the peanut sauce should keep for up to 7 days. If it thickens in the fridge, just add a splash of warm water and whisk it back to the right consistency.

Conclusion

This Spring Roll Salad with Peanut Sauce is a delightful mix of crisp, fresh vegetables, tender rice noodles and a creamy, flavorful sauce that pulls it all together. It’s quick to make, endlessly customizable and perfect for lunch, dinner or even as a side dish. With straightforward ingredients, fast prep and plenty of options for variation and customization, it’s a recipe you’ll come back to time and time again. Enjoy building it your way and savor every bite.