Spring Roll Salad with Peanut Sauce

There’s something irresistible about the light crunch of fresh vegetables paired with the rich, nutty flavor of peanut sauce. This Spring Roll Salad captures everything you love about traditional Vietnamese spring rolls—minus the rice paper and rolling.

I first threw this salad together on a hot summer afternoon when the idea of turning on the stove felt unbearable. What started as a lazy shortcut quickly became a weekly staple—fresh, crisp, and satisfying in every bite.

Let’s dive into what makes this dish so special.

Why You'll Love This Spring Roll Salad with Peanut Sauce

Get ready to meet your new favorite lunch or light dinner. This Spring Roll Salad isn’t just refreshing—it’s also incredibly crave-worthy and easy to customize.

First, let’s talk speed. This salad comes together in just 20 minutes, making it perfect for busy weeknights, lazy weekends, or last-minute guests. No cooking required unless you’re adding a protein—just chop, whisk, and toss.

It’s also unbelievably healthy without tasting like “diet food.” You’re getting a rainbow of veggies, protein options like shrimp or tofu, and a peanut sauce that satisfies with every creamy bite.

Budget-friendly? Absolutely. Most of the ingredients—like cabbage, carrots, and cucumber—are inexpensive and easy to find. Even the sauce is made with pantry staples like peanut butter and soy sauce.

And if you're feeding picky eaters or dealing with dietary restrictions, you're in luck. This salad is naturally gluten-free, and can easily be made vegan. Plus, it's just as delicious with add-ins like vermicelli noodles or a scoop of leftover rotisserie chicken.

Ready to chop into the details? Let’s look at what you’ll need.

Ingredients Notes

The beauty of this Spring Roll Salad lies in its clean, crisp ingredients. Everything works together to create that perfect contrast of textures—crunchy, tender, creamy, and juicy—all in one bowl.

Napa cabbage or green cabbage serves as the crunchy base of the salad. It’s light, slightly sweet, and holds up well to the peanut dressing. You can also mix in some shredded romaine or butter lettuce if you prefer a softer bite.

Carrots and cucumber bring freshness and color. I like to julienne the carrots and thinly slice the cucumber into half-moons for the best texture. They give that classic spring roll crunch and help balance the richness of the peanut sauce.

Fresh herbs like mint, cilantro, and Thai basil are absolutely essential here. Don’t skip them—they bring an aromatic lift that makes the salad taste like a restaurant-quality dish. The herbs are what transform it from “chopped salad” into “spring roll in a bowl.”

Peanut butter is the star of the dressing. Use creamy peanut butter for the smoothest texture, and go with a natural brand if you like a more pronounced peanut flavor. Combine it with soy sauce, rice vinegar, lime juice, honey, and a touch of sesame oil for a sweet-salty-sour balance that’s pure magic.

You won’t need much special equipment, but having a sharp chef’s knife or a mandoline will make prepping the vegetables quicker and easier. A good whisk or a small blender also helps emulsify the peanut sauce into a silky dream.

How To Make This Spring Roll Salad with Peanut Sauce

This salad is the ultimate in no-fuss food prep. It’s all about layering fresh textures and coating them with a creamy, flavorful dressing.

Start by prepping your vegetables. Thinly shred the cabbage and carrots, slice the cucumber, and chop the herbs. If you’re using optional add-ins like cooked shrimp, tofu, or rice noodles, have those ready as well. Everything should be bite-sized and easy to eat with a fork or chopsticks.

Next, make the peanut sauce. In a medium bowl, whisk together peanut butter, soy sauce, lime juice, rice vinegar, honey, sesame oil, and a splash of warm water to thin it out. The sauce should be pourable but still thick enough to cling to the veggies. Taste and adjust with more lime or honey depending on your preference.

Once everything is prepped, it’s time to assemble. Toss the cabbage, carrots, cucumber, and herbs together in a large salad bowl. If you’re using protein or noodles, add them now. Pour about two-thirds of the peanut sauce over the salad and gently mix until everything is evenly coated.

For serving, drizzle the remaining sauce over the top and sprinkle with chopped peanuts for extra crunch. I like to add a few whole mint leaves and an extra lime wedge for garnish—simple touches that go a long way.

From start to finish, the entire process takes less than half an hour. What you get is a vibrant, restaurant-style salad that feels both indulgent and nourishing at the same time.

Storage Options

One of the best parts about this Spring Roll Salad is how well it stores, even with the dressing. If you plan to eat it over several days, keep the peanut sauce separate and mix just before serving.

Stored undressed, the salad will last up to 4 days in an airtight container in the fridge. The cabbage and carrots stay crisp, and the herbs hold their flavor surprisingly well.

The peanut dressing can be made in advance and stored in a jar in the fridge for up to a week. If it thickens too much, just whisk in a little warm water or lime juice to loosen it.

To reheat protein add-ins like shrimp or chicken, gently warm them in a skillet or microwave before adding to your bowl. Otherwise, the salad is best served cold or at room temperature.

Variations and Substitutions

This salad is endlessly adaptable, making it perfect for whatever you have in your fridge or pantry. Think of it as a base recipe with unlimited options.

For a vegan version, swap the honey in the peanut sauce for maple syrup or agave. Use baked tofu or edamame for protein, both of which taste fantastic with the dressing.

If you want to bulk it up, add cooked vermicelli noodles or rice. They soak up the sauce beautifully and make the salad more filling without overpowering the freshness.

Try using different veggies like red bell pepper, shredded daikon, or bean sprouts. Each one adds a new texture and flavor. I especially love red bell pepper for its sweet crunch.

No peanut butter? Almond butter or sunflower seed butter make excellent substitutions. Just adjust the seasoning, as some nut butters are more bitter or salty than others.

Don’t be afraid to get creative. This Spring Roll Salad is forgiving and fun to play with. Once you master the base, you can customize it endlessly and make it your own.

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