Love the flavors of fresh spring rolls but want something even easier? This Spring Roll Salad delivers all the vibrant, herb-packed goodness of Vietnamese spring rolls—without the rolling! Crisp lettuce, rice noodles, juicy shrimp (or tofu), and a rainbow of veggies are tossed in a tangy peanut-lime dressing for a light yet satisfying meal.
Perfect for hot days, meal prep, or a quick lunch, this salad is gluten-free adaptable, packed with texture, and bursting with bright, fresh flavors. Let’s chop, toss, and dive in!
Why You’ll Love This Spring Roll Salad
- All the flavors, none of the rolling – Same great taste, half the effort.
- Meal-prep friendly – Stays fresh for days (store dressing separately).
- Customizable protein – Use shrimp, chicken, tofu, or just extra veggies.
- Crunchy & refreshing – Perfect for summer picnics or light dinners.
- Naturally gluten-free (with tamari instead of soy sauce).
Step-by-Step Recipe
Ingredients (Serves 4)
For the Salad:
- 4 oz thin rice noodles (vermicelli)
- 1 lb cooked shrimp (or grilled chicken, tofu)
- 4 cups butter lettuce or romaine, shredded
- 1 cup shredded carrots
- 1 cup thinly sliced cucumber
- 1 red bell pepper, julienned
- ½ cup fresh mint leaves, chopped
- ½ cup fresh cilantro leaves, chopped
- ¼ cup crushed peanuts
- Optional extras: avocado slices, edamame, or pickled daikon
For the Peanut-Lime Dressing:
- ¼ cup creamy peanut butter
- 3 tbsp lime juice (about 1½ limes)
- 2 tbsp soy sauce (or tamari for GF)
- 1 tbsp honey (or maple syrup for vegan)
- 1 tbsp rice vinegar
- 1 garlic clove, minced
- 1 tsp fresh ginger, grated
- 1–2 tsp sriracha (optional, for heat)
- 2–3 tbsp water (to thin as needed)
Step 1: Prep the Noodles & Protein
- Cook rice noodles according to package instructions. Rinse under cold water and drain well.
- If using raw shrimp or chicken, sauté or grill with a pinch of salt until cooked through.
Step 2: Make the Dressing
- Whisk together peanut butter, lime juice, soy sauce, honey, rice vinegar, garlic, ginger, and sriracha.
- Thin with water until pourable (should be creamy but not gloppy).
Step 3: Assemble the Salad
- In a large bowl, combine lettuce, noodles, carrots, cucumber, bell pepper, herbs, and protein.
- Drizzle with dressing and toss gently.
- Top with crushed peanuts and extra herbs.
Pro Tip: For meal prep, store dressing separately and add just before eating to keep noodles from getting soggy.
FAQs
Q: Can I make this ahead?
A: Yes! Keep dressing separate and toss just before serving.
Q: What’s a good vegan protein swap?
A: Crispy tofu, tempeh, or chickpeas work great.
Q: How long does it last in the fridge?
A: 2–3 days (undressed), but herbs wilt over time—best fresh!
Q: Is there a nut-free dressing option?
A: Use sunflower seed butter or a lime-soy-sesame vinaigrette.
Q: Can I use zucchini noodles?
A: Yes! Swap rice noodles for zoodles for a low-carb version.
Tips for the Best Spring Roll Salad
- Don’t overcook rice noodles – They should be tender but still chewy.
- Toast the peanuts – Adds extra crunch and depth.
- Use fresh herbs generously – Mint and cilantro are key for authentic flavor.
- Double the dressing – It’s delicious on grilled meats or as a dip.
Common Mistakes to Avoid
- Soggy noodles – Rinse well with cold water and drain thoroughly.
- Over-dressing – Start with half, then add more as needed.
- Bland protein – Season shrimp or tofu with salt before cooking.
Conclusion
This Spring Roll Salad is a deconstructed version of your favorite fresh rolls—loaded with crunch, fresh herbs, and a creamy peanut dressing that ties it all together. Quick, healthy, and endlessly adaptable, it’s the ultimate no-cook meal for busy days.
Print
Spring Roll Salad: A Fresh, Crunchy Twist on a Classic
- Total Time: 40 mins
Description
Enjoy the vibrant flavors of this Spring Roll Salad, featuring fresh vegetables and tender rice noodles tossed in a zesty and spicy ginger dressing. It’s a refreshing and easy-to-make dish perfect for any occasion.
Ingredients
Rice noodles: 8 oz
Shredded cabbage: 1.5 cups
Cucumber: 1 small, julienned
Carrots: 2 small, julienned
Sweet pepper: 1 medium, julienned
Fresh cilantro: 1/4 cup, minced
Fresh mint: 1/4 cup, minced
Roasted peanuts: 1/4 cup, chopped
Sesame seeds: for garnish
For the Spicy Ginger Dressing:
Fresh ginger: 3 tablespoons, minced
Garlic: 2 cloves, minced
Soy sauce: 2 tablespoons
Agave nectar: 1 tablespoon
Rice wine vinegar: 1/4 cup
Sesame oil: 1 tablespoon
Canola oil: 2 tablespoons
Red pepper flakes: 1/2-1 teaspoon
Salt and pepper: to taste
Instructions
Prepare Dressing: Blend ginger, garlic, soy sauce, agave, vinegar, sesame oil, canola oil, and red pepper flakes until smooth. Season with salt and pepper.
Cook Noodles: Follow package instructions, rinse with cold water, and drain well.
Assemble Salad: Combine noodles, cabbage, cucumber, carrots, sweet pepper, cilantro, and mint. Toss to mix.
Dress and Serve: Add dressing to the salad and toss well. Top with peanuts and sesame seeds. Serve immediately.
