Spring Roll Salad with Peanut Dressing (Summer Recipe)

Spring Roll Salad with Peanut Dressing is a light yet satisfying dish that captures all the flavors of fresh spring rolls—without the wrapping. Crunchy cabbage, colorful peppers, cool cucumber, and soft rice noodles are layered with fragrant herbs and finished with a rich, tangy peanut dressing. With a balance of sweet, savory, and a hint of heat, this salad is perfect for meal prep, quick lunches, or a bright summer dinner.

Key Ingredients

Here’s everything you need to build this fresh and flavorful salad:

• Shredded green & purple cabbage: Adds crunch and structure
• Carrots & bell peppers: Bring sweetness and vibrant color
• Cucumber & bean sprouts: Light, fresh, and crisp elements
• Rice noodles: Soft, chewy base that absorbs dressing
• Fresh herbs (cilantro, mint, basil): Bright, aromatic flavor
• Green onions: Mild onion bite
• Roasted peanuts & sesame seeds: Nutty crunch and texture

Optional protein choices:

• Shrimp (light and juicy)
• Shredded chicken (simple and filling)
• Tofu (great vegan option)
• Sliced steak or pork (rich and hearty)

Peanut Dressing:

• Creamy peanut butter
• Soy sauce (or tamari)
• Fresh lime juice
• Rice vinegar
• Honey or maple syrup
• Sesame oil
• Garlic & ginger
• Sriracha (optional heat)

How To Make Spring Roll Salad with Peanut Dressing

1. Prep the vegetables
Shred cabbage, slice peppers, julienne carrots, and cut cucumber into thin strips. Tear lettuce and slice green onions. Add everything to a large bowl.

2. Cook the noodles
Prepare rice noodles according to package instructions. Rinse with cold water, drain well, and toss lightly with oil to prevent sticking.

3. Prepare protein (optional)
Cook your choice of shrimp, chicken, tofu, or meat. Let it cool slightly before adding.

4. Make the peanut dressing
In a bowl, whisk peanut butter, soy sauce, lime juice, vinegar, sweetener, sesame oil, garlic, ginger, and sriracha. Add warm water gradually until smooth and pourable.

5. Assemble the salad
Add noodles, herbs, peanuts, and half the green onions to the veggies. Toss gently.

6. Add dressing
Pour over half the dressing and mix well. Add more as needed until everything is coated but not heavy.

7. Finish and serve
Top with protein, extra peanuts, herbs, sesame seeds, and a squeeze of lime. Serve immediately.

Serving Suggestions

• Serve in jars for easy grab-and-go lunches
• Pair with grilled skewers or satay for extra protein
• Spoon into lettuce cups for a fun appetizer
• Add crispy crackers or wonton chips for crunch

Tips for Best Results

• Keep dressing separate if prepping ahead to avoid sogginess
• Add herbs just before serving for maximum freshness
• Adjust dressing to taste—more lime for tang, honey for sweetness, or sriracha for heat
• For vegan: use maple syrup and tofu
• For gluten-free: use tamari instead of soy sauce

Storage Tips

• Store salad and dressing separately in airtight containers
• Keeps well in the fridge for 2–3 days
• Add a splash of warm water to loosen dressing before reuse
• Keep herbs wrapped in a damp paper towel to stay fresh

What Makes This Special

This salad stands out for its perfect balance—crunchy vegetables, soft noodles, fresh herbs, creamy dressing, and nutty toppings all in one bowl. It’s colorful, customizable, and packed with texture and flavor, making it a go-to summer recipe you’ll want on repeat.