I created a Spring Roll Salad with Peanut Dressing that layers crisp vegetables, rice noodles, and a creamy peanut sauce to capture the flavors and textures of a fresh rice paper roll without the time and fuss.
I love a dish that tricks people into thinking its simple, this Spring Roll Salad With Peanut Dressing does exactly that. It delivers crunch and creamy in one bowl, all the bright zip of a fresh spring roll without the rolling and fuss.
Rice vermicelli noodles add that slippery, fun chew while fresh cilantro leaves bring a punch of herbal brightness that keeps each bite lively. And the peanut dressing is addicting enough to make you sneak a spoon.
It’s casual, a little messy, and somehow feels like the perfect thing to serve when you want to impress but also be totally chill.
Ingredients
- Rice vermicelli: Light, quick carbs for energy, low fat, soaks up peanut dressing well.
- Cabbage: High in fiber and vitamin C, crunchy base, keeps you full longer.
- Carrots: Sweet crunchy bites, rich in beta carotene and fiber, adds color.
- Avocado: It’s creamy healthy fats, makes the salad richer, optional but satisfying.
- Protein (tofu or shrimp): Tofu brings plant protein and texture, shrimp gives lean, briny protein.
- Peanuts and peanut butter: Nuts add protein, crunch, savory richness and help form the creamy dressing.
- Fresh herbs: Cilantro, mint and basil add bright aroma, freshness and herbal lift.
- Lime: Zesty acid, brightens the whole salad, balances the richness of peanut sauce.
Ingredient Quantities
- 8 oz rice vermicelli noodles, cooked and cooled
- 3 cups shredded cabbage (mix of green and red if you like)
- 2 large carrots, julienned or grated
- 1 large cucumber, seeded and julienned
- 1 red bell pepper, thinly sliced
- 2 cups bean sprouts, rinsed
- 1 ripe avocado, sliced (optional)
- 3 scallions, thinly sliced
- 1 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh mint leaves, torn
- 1/4 cup Thai basil leaves (optional)
- 8 oz firm tofu, pressed and cubed or 12 cooked shrimp, peeled (choose 1)
- 1/2 cup roasted peanuts, chopped
- 1 tbsp toasted sesame seeds (optional)
- 1 lime, cut into wedges for serving
- 1/2 cup creamy peanut butter (natural)
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice (about 1 lime)
- 1 1/2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1-2 tsp Sriracha or chili garlic sauce, to taste
- 1-2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 3-4 tbsp warm water to thin the dressing, more if needed
- Salt and black pepper, to taste
How to Make this
1. Cook the rice vermicelli according to package directions, rinse under cold water until cool, drain well and set aside.
2. Prep the veggies: shred the cabbage, julienne the carrots and seeded cucumber, thinly slice the red bell pepper, rinse the bean sprouts, slice the scallions, roughly chop cilantro, tear the mint and basil, and slice the avocado just before assembly so it doesnt brown.
3. Pick your protein: for tofu press 15 to 30 minutes, cube, toss with a little soy and sesame oil, then pan fry in a slick of oil until golden and crisp; for shrimp use 12 cooked peeled shrimp, toss with a squeeze of lime and a pinch of salt or warm briefly in a skillet.
4. Make the peanut dressing: in a bowl combine 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar, 2 tbsp fresh lime juice, 1 1/2 tbsp honey or maple syrup, 1 tbsp sesame oil, 1-2 tsp Sriracha, minced garlic, grated ginger, and a few grinds of black pepper; whisk while adding 3 to 4 tbsp warm water a little at a time until smooth and pourable — taste and adjust salt, lime or Sriracha to your liking.
5. In a very large bowl combine the cooled noodles, shredded cabbage, carrots, cucumber, red pepper, bean sprouts, scallions, cilantro, mint, basil if using, avocado slices and the cooked tofu or shrimp.
6. Pour most of the peanut dressing over the salad and toss gently so everything gets coated, reserve a little dressing for drizzling at the table; be gentle with the avocado so it doesnt get mushy.
7. Transfer to a serving platter or bowls, sprinkle with chopped roasted peanuts and toasted sesame seeds, then serve with lime wedges on the side for extra zing.
8. If you want the flavors to meld let the salad sit in the fridge 10 to 15 minutes, but dont wait too long or the avocado and sprouts will lose their crunch.
9. Leftovers tip: store dressing separately up to 4 days, keep the salad components chilled and toss with dressing just before serving for best texture.
Equipment Needed
1. Large pot for cooking the rice vermicelli
2. Fine-mesh colander or strainer to rinse and drain the noodles and sprouts
3. Very large mixing bowl for combining and tossing the salad
4. Chef’s knife and cutting board for shredding, slicing and chopping
5. Skillet or nonstick pan for frying tofu or warming shrimp
6. Small bowl and whisk or fork to make the peanut dressing
7. Measuring cups and spoons for the sauce ingredients
8. Tongs or salad servers and a spatula for gentle tossing and serving
FAQ
Spring Roll Salad With Peanut Dressing Recipe Substitutions and Variations
- Rice vermicelli noodles: swap for glass (mung bean) noodles for a similar texture, or use soba noodles if you want a nuttier flavor (note soba may contain wheat), or thin spaghetti/angel hair in a pinch.
- Firm tofu or shrimp: use tempeh for more chew and protein, shredded rotisserie chicken for a non-veg option, or shelled edamame for a quick plant protein boost.
- Creamy peanut butter: almond butter or cashew butter for a milder nutty taste, tahini or sunflower seed butter if you need a nut free alternative.
- Fresh cilantro/mint/Thai basil: swap cilantro with flat leaf parsley if you hate the soapy taste, use regular sweet basil if you dont have Thai basil, and extra mint can replace basil in a pinch for brightness.
Pro Tips
– Cool your noodles completely and keep them loose. Right after draining spread them on a sheet pan or toss gently with a teaspoon of sesame oil so they dont clump, if they already stuck together dunk them briefly in hot water then drain and shake them out with your fingers.
– Make tofu extra crispy by pressing it longer, then toss the cubes in a little cornstarch before frying, it makes a huge difference. And if you want hands off, bake at 425F until browned, then toss with a splash of soy and sesame oil so the flavor sticks.
– Get the peanut sauce silky by adding warm water a tablespoon at a time and whisking or blitzing in a blender, if it looks grainy warm the peanut butter briefly first. Taste for balance, peanut butter can hide salt and acid so you may need more lime or soy than you think.
– Save texture for last: keep the dressing, avocado and crushed peanuts separate until just before serving. Toss most of the dressing with the salad but reserve a little for guests to drizzle, avocado goes on at the end or it turns mushy and herbs stay bright when added right before serving.
Spring Roll Salad With Peanut Dressing Recipe
My favorite Spring Roll Salad With Peanut Dressing Recipe
Equipment Needed:
1. Large pot for cooking the rice vermicelli
2. Fine-mesh colander or strainer to rinse and drain the noodles and sprouts
3. Very large mixing bowl for combining and tossing the salad
4. Chef’s knife and cutting board for shredding, slicing and chopping
5. Skillet or nonstick pan for frying tofu or warming shrimp
6. Small bowl and whisk or fork to make the peanut dressing
7. Measuring cups and spoons for the sauce ingredients
8. Tongs or salad servers and a spatula for gentle tossing and serving
Ingredients:
- 8 oz rice vermicelli noodles, cooked and cooled
- 3 cups shredded cabbage (mix of green and red if you like)
- 2 large carrots, julienned or grated
- 1 large cucumber, seeded and julienned
- 1 red bell pepper, thinly sliced
- 2 cups bean sprouts, rinsed
- 1 ripe avocado, sliced (optional)
- 3 scallions, thinly sliced
- 1 cup fresh cilantro leaves, roughly chopped
- 1/2 cup fresh mint leaves, torn
- 1/4 cup Thai basil leaves (optional)
- 8 oz firm tofu, pressed and cubed or 12 cooked shrimp, peeled (choose 1)
- 1/2 cup roasted peanuts, chopped
- 1 tbsp toasted sesame seeds (optional)
- 1 lime, cut into wedges for serving
- 1/2 cup creamy peanut butter (natural)
- 3 tbsp soy sauce or tamari
- 2 tbsp rice vinegar
- 2 tbsp fresh lime juice (about 1 lime)
- 1 1/2 tbsp honey or maple syrup
- 1 tbsp sesame oil
- 1-2 tsp Sriracha or chili garlic sauce, to taste
- 1-2 cloves garlic, minced
- 1 tsp grated fresh ginger
- 3-4 tbsp warm water to thin the dressing, more if needed
- Salt and black pepper, to taste
Instructions:
1. Cook the rice vermicelli according to package directions, rinse under cold water until cool, drain well and set aside.
2. Prep the veggies: shred the cabbage, julienne the carrots and seeded cucumber, thinly slice the red bell pepper, rinse the bean sprouts, slice the scallions, roughly chop cilantro, tear the mint and basil, and slice the avocado just before assembly so it doesnt brown.
3. Pick your protein: for tofu press 15 to 30 minutes, cube, toss with a little soy and sesame oil, then pan fry in a slick of oil until golden and crisp; for shrimp use 12 cooked peeled shrimp, toss with a squeeze of lime and a pinch of salt or warm briefly in a skillet.
4. Make the peanut dressing: in a bowl combine 1/2 cup creamy peanut butter, 3 tbsp soy sauce or tamari, 2 tbsp rice vinegar, 2 tbsp fresh lime juice, 1 1/2 tbsp honey or maple syrup, 1 tbsp sesame oil, 1-2 tsp Sriracha, minced garlic, grated ginger, and a few grinds of black pepper; whisk while adding 3 to 4 tbsp warm water a little at a time until smooth and pourable — taste and adjust salt, lime or Sriracha to your liking.
5. In a very large bowl combine the cooled noodles, shredded cabbage, carrots, cucumber, red pepper, bean sprouts, scallions, cilantro, mint, basil if using, avocado slices and the cooked tofu or shrimp.
6. Pour most of the peanut dressing over the salad and toss gently so everything gets coated, reserve a little dressing for drizzling at the table; be gentle with the avocado so it doesnt get mushy.
7. Transfer to a serving platter or bowls, sprinkle with chopped roasted peanuts and toasted sesame seeds, then serve with lime wedges on the side for extra zing.
8. If you want the flavors to meld let the salad sit in the fridge 10 to 15 minutes, but dont wait too long or the avocado and sprouts will lose their crunch.
9. Leftovers tip: store dressing separately up to 4 days, keep the salad components chilled and toss with dressing just before serving for best texture.
