Can I make this ahead of time?

Yes! Just keep the dressing separate and toss everything together right before serving. This keeps the veggies crisp and fresh.

How long does it last in the fridge?

Stored in an airtight container, it’ll last about 2–3 days. The noodles may absorb some dressing, so you might want to add a splash of water or lime juice before serving.

Can I swap out ingredients?

Absolutely. This recipe is super flexible: Use bagged slaw mix instead of slicing cabbage Swap mint for basil or parsley Add mango or avocado for a sweet twist

Do I have to use rice noodles?

Not at all. You can substitute with soba noodles or even spaghetti in a pinch. It won’t be traditional, but it’ll still be delicious.

What protein works best?

Shrimp is a favorite, but grilled chicken, tofu, or even steak slices work beautifully. This salad plays well with just about everything.

Spring Roll Salad with Peanut Sauce: 5 Fresh Secrets

Name: Spring Roll Salad with Peanut Sauce
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Cuisine: Asian-inspired
Ingredients: 6 oz rice noodles; 2 cups shredded red cabbage; 1 cup shredded carrots; 1 cup sliced cucumbers; 1 red bell pepper, thinly sliced; 2 cups mixed greens or spinach; ¼ cup fresh mint leaves (optional but recommended); ¼ cup chopped cilantro; ⅓ cup chopped peanuts; ¼ cup creamy peanut butter; 2 tbsp soy sauce; 1 tbsp lime juice; 1 tbsp honey or maple syrup; 1 tsp sesame oil; 1–2 tbsp warm water (to thin); 1 tsp grated ginger (optional); 1 small garlic clove, minced

Description

This Spring Roll Salad with Peanut Sauce is a fresh, colorful, and flavor-packed dish made with crisp vegetables, tender rice noodles, and a creamy, nutty dressing. It’s the perfect light yet satisfying meal for busy weeknights, meal prep, or a refreshing lunch that feels like a treat.

Ingredients

Scale

For the Salad:

6 oz rice noodles
2 cups shredded red cabbage
1 cup shredded carrots
1 cup sliced cucumbers
1 red bell pepper, thinly sliced
2 cups mixed greens or spinach
¼ cup fresh mint leaves (optional but recommended)
¼ cup chopped cilantro
⅓ cup chopped peanuts

For the Peanut Sauce:

¼ cup creamy peanut butter
2 tbsp soy sauce
1 tbsp lime juice
1 tbsp honey or maple syrup
1 tsp sesame oil
1–2 tbsp warm water (to thin)
1 tsp grated ginger (optional)
1 small garlic clove, minced

Cook Mode Prevent your screen from going dark

Instructions

Cook the noodles
Prepare rice noodles according to package instructions. Drain and rinse under cold water to stop cooking. Set aside.
Prep the veggies
Slice, shred, and chop all vegetables. Keep everything fresh and crisp for the best texture.
Make the peanut sauce
In a bowl, whisk together peanut butter, soy sauce, lime juice, honey, sesame oil, garlic, and ginger. Add warm water gradually until smooth and pourable.
Assemble the salad
In a large bowl, combine noodles, cabbage, carrots, cucumbers, bell pepper, and greens.
Toss and serve
Drizzle with peanut sauce and toss gently. Top with chopped peanuts, mint, and cilantro.
Enjoy immediately
Serve fresh for the best flavor and texture, or chill slightly for a refreshing twist.

Notes

You can add grilled chicken, shrimp, or tofu for extra protein.

If your sauce thickens too much, just add a splash of warm water.

This salad tastes even better after sitting for 10–15 minutes.

Prep Time: 20 minutes
Cook Time: 5 minutes
Category: Salad
Method: No-cook / Tossed
Cuisine: Asian-inspired

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 7g
Sodium: 480mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 4g
Protein: 10g
Cholesterol: 0mg