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Spring Roll Salad with Peanut Sauce

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This Spring Roll Salad with Peanut Sauce is a vibrant and refreshing dish made with crisp veggies, rice noodles, and a creamy, savory peanut dressing. It captures the flavors of traditional spring rolls in a deconstructed, easy-to-prepare salad. Perfect for a light lunch, meal prep, or a vegan-friendly dinner, it's loaded with healthy ingredients and delicious texture.

Ingredients

Scale

  • 4 oz rice noodles

  • 2 cups shredded romaine lettuce

  • 1 cup shredded purple cabbage

  • 1 cup julienned carrots

  • 1 cucumber, julienned

  • 1 red bell pepper, thinly sliced

  • 1/4 cup fresh cilantro, chopped

  • 1/4 cup fresh mint leaves

  • 1/4 cup green onions, sliced

  • 1/4 cup chopped roasted peanuts (optional)

For the Peanut Sauce:

  • 1/4 cup creamy peanut butter

  • 2 tbsp soy sauce

  • 1 tbsp rice vinegar

  • 1 tbsp lime juice

  • 1 tbsp maple syrup or honey

  • 1 tsp sesame oil

  • 1–2 tbsp warm water (to thin if needed)

Instructions

  1. Cook rice noodles according to package directions. Drain and rinse under cold water.

  2. In a large bowl, combine lettuce, cabbage, carrots, cucumber, bell pepper, cilantro, mint, and green onions.

  3. Add cooled rice noodles and toss to combine.

  4. In a small bowl, whisk together all peanut sauce ingredients until smooth. Add water to reach desired consistency.

  5. Pour sauce over salad and toss until evenly coated.

  6. Top with chopped peanuts and serve immediately.

Notes

  • Add grilled tofu or shrimp for extra protein.

  • Store sauce separately if making ahead to avoid sogginess.

  • Gluten-free if using tamari instead of soy sauce.

Nutrition

Find it online: https://elianarecipes.com/spring-roll-salad-with-peanut-sauce/