Spring Roll Salad with Peanut Sauce: A Hearty, Fresh Spring Delight

There’s something incredibly satisfying about transforming a beloved classic into a vibrant, filling salad. My grandmother often made fresh spring rolls on the first warm days of spring — always with crisp veggies, herbs from her garden, and a luscious peanut sauce passed down through generations. Inspired by those memories, this spring roll salad is a hearty twist on a traditional favorite, perfect for when you want something light but still fulfilling.

Unlike standard salads, this one celebrates texture and contrast. The noodles and protein give it substance, while the crunchy vegetables and herbs bring brightness and freshness. And the peanut sauce? It ties it all together with creamy, savory, slightly sweet perfection.

Why You’ll Love This Spring Roll Salad

• Flavor Explosion: Tangy, sweet, salty, and spicy – every bite is layered with flavor.
• Hearty but Light: Thanks to noodles, veggies, and protein – it satisfies without weighing you down.
• Meal-Prep Friendly: Components can be made ahead for quick weeknight dinners.
• Customizable: Great for vegetarians, meat-eaters, and anyone in between.
• Perfect for Spring: Seasonal vegetables shine in this recipe.

Ingredient

For the Salad Base (6 Servings)

• 6 cups mixed greens (romaine, red leaf, butter lettuce)
• 1 cup shredded red cabbage
• 2 medium carrots, julienned
• 1 red bell pepper, thinly sliced
• 1 cucumber, thinly sliced into ribbons
• 1/2 cup bean sprouts
• 1/2 cup fresh herbs (mint, cilantro, basil)
• 1/4 cup sliced scallions
• 1 avocado, sliced (optional)
• 1 cup cooked rice vermicelli or glass noodles

Optional Protein Additions

• 1 block firm tofu, pressed and cubed
• OR 1 lb grilled chicken breast, sliced
• OR 1 lb cooked shrimp, tails removed

For the Peanut Sauce

• 1/2 cup creamy peanut butter
• 2 tbsp soy sauce or tamari
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp honey or maple syrup
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/4–1/3 cup warm water (to desired consistency)
• Optional: chili flakes or sriracha for spice

Instructions

Step 1: Prep the Vegetables

Wash and thoroughly dry all vegetables. Julienne the carrots and bell peppers, shred the cabbage, and slice the cucumber into thin ribbons using a peeler. Lay everything out or store separately in containers if prepping ahead.

Step 2: Cook the Noodles

Prepare the vermicelli noodles according to the package instructions. Rinse with cold water, drain well, and set aside. Toss lightly with sesame oil to prevent sticking.

Step 3: Make the Peanut Sauce

In a bowl, whisk together the peanut butter, soy sauce, lime juice, rice vinegar, sesame oil, honey, garlic, and ginger. Gradually add warm water until the sauce is smooth but pourable. Adjust sweetness, tang, and spice to your liking.

Step 4: Prepare the Protein

• Tofu: Sauté cubes in a nonstick pan with a splash of soy sauce until golden and crisp.
• Shrimp: Sauté with garlic and a bit of lime zest.
• Chicken: Grill or pan-fry seasoned chicken breasts and slice into strips.

Step 5: Assemble the Salad

In a large salad bowl or on individual plates, start with a bed of greens. Layer in the noodles, veggies, and herbs. Top with protein, avocado, and a generous drizzle of peanut sauce. Garnish with scallions, extra herbs, or chopped peanuts.

Pro Tips for the Best Spring Roll Salad

• Cut the noodles with scissors before adding to the salad for easier eating.
• Balance the sauce to your taste – more lime juice for tang, honey for sweetness, or sriracha for heat.
• Don’t overdress: Serve peanut sauce on the side for optimal texture when storing leftovers.

Variations & Customizations

• Low-Carb: Replace noodles with spiralized zucchini or extra cabbage.
• Gluten-Free: Use tamari or coconut aminos in the sauce.
• Vegan: Use maple syrup and tofu or tempeh for protein.
• Tropical Twist: Add mango slices or crushed pineapple to the salad.

Nutrition Snapshot (per serving)

• Calories: ~450
• Protein: 20g
• Fiber: 8g
• Healthy Fats: 15g
• Carbs: 35g

(Values vary based on protein used and dressing quantity.)

Serving Suggestions

Pair your spring roll salad with:

• Iced jasmine green tea with lemon
• A light miso soup or vegetable broth
• Fresh fruit skewers with a lime-honey glaze for dessert

How to Store & Meal Prep

• Veggies: Prep 3 days in advance, store separately in airtight containers.
• Protein: Cook and refrigerate up to 4 days.
• Sauce: Keeps in a sealed jar for a week.
• Noodles: Store in an oiled container to avoid clumping.

Assemble just before eating to keep everything fresh and crisp.

Conclusion: A Modern Classic for Spring

This spring roll salad with peanut sauce is a celebration of balance — between crunchy and creamy, light and hearty, fresh and comforting. It’s the kind of dish that brings people together, whether for a spring lunch, a dinner party, or a weeknight meal prep solution.

For me, it’s more than just a recipe. It’s a nostalgic nod to family meals, shared stories, and the beauty of simple ingredients elevated by tradition. When you prepare this salad, you’re not just feeding your body — you’re nourishing your spirit with every bite.

More Fresh Ideas to Try

If you loved the texture and bold flavors of this salad, you’ll also enjoy:

• Refreshing rice and veggie bowl meals with zesty citrus and creamy avocado.
• Fresh and healthy wrap alternatives that make weekday lunches exciting.
• Or go brunch-style with colorful brunch ideas for warm weather.

Spring Roll Salad with Peanut Sauce

A hearty and refreshing spring roll salad loaded with crunchy vegetables, rice noodles, and a rich traditional peanut sauce – perfect for spring meals.

Salad Base

• 6 cups mixed greens
• 1 cup shredded red cabbage
• 2 carrots (julienned)
• 1 red bell pepper (sliced)
• 1 cucumber (sliced into ribbons)
• 0.5 cup bean sprouts
• 0.5 cup fresh herbs (mint, cilantro, basil)
• 0.25 cup scallions (sliced)
• 1 avocado (sliced (optional))
• 1 cup rice vermicelli noodles (cooked)

Peanut Sauce

• 0.5 cup creamy peanut butter
• 2 tbsp soy sauce
• 1 tbsp lime juice
• 1 tbsp rice vinegar
• 2 tsp sesame oil
• 1 tbsp honey or maple syrup
• 1 clove garlic (minced)
• 0.5 tsp fresh ginger (grated)
• 0.25 cup warm water (adjust as needed)

1. Wash and slice all vegetables. Prepare noodles and set aside.

2. Whisk together peanut sauce ingredients until smooth and pourable.

3. Assemble salad by layering greens, noodles, vegetables, and herbs.

4. Add cooked tofu, chicken, or shrimp as desired.

5. Drizzle with peanut sauce just before serving and garnish with herbs or chopped peanuts.

Best served fresh. Store components separately for meal prep. Peanut sauce lasts 1 week refrigerated.

Lunch

American

Asian-style salad, peanut sauce, spring roll salad

Frequently Asked Questions (FAQs)

Can I use almond butter instead of peanut butter in the sauce?

Absolutely. Almond butter creates a similar texture and a slightly different nutty flavor. It’s a great option for those avoiding peanuts.

How do I make this salad spicier?

Add sriracha or chili garlic sauce to the peanut dressing, or sprinkle crushed red pepper flakes on top.

What’s the best protein for this salad?

All options work well! Tofu is great for vegetarians, shrimp offers a sweet contrast, and chicken keeps it classic.

Can I pack this for lunch?

Yes. Keep the dressing separate and add it just before eating to prevent sogginess.

How long does peanut sauce last in the fridge?

It stays fresh in an airtight jar for up to 7 days. Stir well before using as it may thicken.