Spring Roll Salad with Peanut Sauce

There's something irresistibly fresh about the crunch of crisp vegetables and herbs in every bite of this Spring Roll Salad with Peanut Sauce. It's like your favorite Vietnamese spring rolls got tossed into a bowl and dressed up in the most creamy, dreamy peanut sauce.

I first whipped this up on a hot summer day when turning on the stove was simply not an option. The result was so satisfying, it quickly became a warm-weather staple in our house. This salad is quick to prep, endlessly customizable, and just as good for lunch as it is for dinner.

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

Get ready to fall in love with a salad that actually keeps you coming back for seconds. This Spring Roll Salad with Peanut Sauce isn't just a meal—it's an experience packed with color, crunch, and bold flavor.

First, it’s the ultimate no-cook wonder. Perfect for hot days or busy nights, everything comes together with minimal effort and no stove required.

It’s also incredibly healthy without sacrificing taste. You get a rainbow of fresh vegetables, hydrating cucumbers, and protein-packed edamame or tofu, all tossed with a sweet-savory peanut sauce that hits every taste bud.

Budget-friendly? Absolutely. Most of the ingredients are pantry staples or easy produce finds, and you can stretch the recipe to feed a crowd or meal prep for the week.

Finally, it’s endlessly flexible. Swap in your favorite protein, change up the veggies, or go gluten-free with rice noodles or lettuce wraps. However you mix it, this salad shines.

Whether you're serving this for a light dinner or packing it up for weekday lunches, you're going to love how it brightens your table and your taste buds.

Ingredients Notes

The beauty of this salad lies in its fresh, vibrant ingredients and that addictive peanut sauce. While the list might look long, each item adds a crucial flavor or texture.

Romaine lettuce serves as the crisp base of the salad. I like using chopped hearts of romaine for their sturdiness and crunch. You could also go with a mix of greens or even shredded cabbage for extra crunch.

Shredded carrots bring sweetness and a bright pop of color. Buy them pre-shredded to save time, or use a box grater if you're going for a finer texture.

Rice noodles add that classic spring roll texture. They're light, slightly chewy, and soak up the peanut sauce beautifully. Just soak them in warm water until tender—no cooking needed.

Fresh herbs like mint, cilantro, and Thai basil are non-negotiable in my book. They lift the whole salad with fragrance and flavor. Even just one or two will make a big difference.

Creamy peanut butter, soy sauce, lime juice, garlic, and a touch of honey form the heart of the peanut sauce. It's sweet, salty, tangy, and just a bit spicy if you add sriracha or chili flakes. A splash of warm water helps thin it to the perfect drizzle-able consistency.

You’ll just need a large mixing bowl and a small whisking bowl (or blender) for the sauce. If you're meal prepping, having some glass containers on hand makes storage a breeze.

How To Make This Spring Roll Salad with Peanut Sauce

Putting this salad together is delightfully easy, and it all starts with prepping your ingredients. Begin by soaking your rice noodles in a bowl of hot water for 5-7 minutes, or until they're soft but not mushy. Drain and rinse with cold water to stop the cooking process.

While the noodles soak, chop your romaine lettuce, slice your cucumbers into thin half-moons, and julienne or shred your carrots. The goal is a medley of textures and colors in every bite. If you're using tofu or shrimp, prep those now as well.

Now, let’s make that luscious peanut sauce. In a small bowl, whisk together peanut butter, soy sauce, lime juice, honey, minced garlic, and a splash of rice vinegar. Add warm water a little at a time until you reach a pourable consistency. Want it spicy? Toss in a dash of sriracha.

Once everything is prepped, it’s time to assemble. In a large bowl, combine your lettuce, noodles, carrots, cucumbers, and any protein or herbs you're using. Pour over half the peanut sauce and toss gently to coat everything evenly.

Transfer the salad to serving bowls or plates, then drizzle the remaining sauce over the top. Finish with chopped peanuts and a few extra sprigs of mint or cilantro for a final burst of freshness.

The entire process takes about 20 minutes from start to finish, and the end result is a salad that’s vibrant, filling, and full of flavor.

Storage Options

This salad is best enjoyed fresh, but you can absolutely make it ahead of time with a few smart tweaks. Store the components separately: keep the chopped veggies and noodles in one container, and the peanut sauce in another.

When stored this way, everything stays crisp and vibrant for up to 3 days in the refrigerator. Just give the sauce a quick stir before using, as it may thicken slightly over time.

If you’ve already dressed the salad, try to eat it within 24 hours for best texture. After that, the lettuce can get soggy and the noodles a bit gummy.

To reheat protein components like tofu or shrimp, pop them in the microwave or a skillet for a quick warm-up before adding to the cold salad.

Variations and Substitutions

One of the best things about this recipe is how easy it is to make your own. Whether you’re adjusting for dietary needs or just using what’s in the fridge, this salad is super flexible.

For a vegan version, ensure your peanut sauce uses maple syrup or agave instead of honey. Tofu or tempeh makes an excellent protein swap.

Looking to go gluten-free? Use tamari instead of soy sauce, and double-check that your rice noodles are certified gluten-free.

Add extra crunch with shredded red cabbage, bean sprouts, or chopped bell peppers. These all add a refreshing bite and more color to the bowl.

Craving more protein? Grilled shrimp, shredded rotisserie chicken, or even thinly sliced steak work beautifully here. Just be sure to keep the portions light so the salad stays balanced.

Don’t have fresh herbs? You can skip them, but the flavor won’t be quite the same. Even just a few leaves of mint or cilantro can elevate the whole dish.

Try experimenting with the sauce too—add a splash of sesame oil, a clove of grated ginger, or a spoonful of hoisin for a flavor twist. Make it your own and have fun with it!

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