This Spring Roll Salad tastes just like a Spring roll, but in salad form, without all the soaking and rolling rice paper. It's full of veggies, tossed in an easy peanut sauce dressing and loaded with flavor. A must try salad recipe and ready in just 30 minutes!
This Asian Rice Noodle Salad will be made on repeat all Summer long at our house. It's super easy to prep ahead for simple lunches or pair it with a protein for a weeknight dinner.
Spring Roll Salad is served cold and it's really refreshing on a hot Southern day. Pair it with this Basil Lemonade to cool off.
For more of my favorite pasta salads, try this Pasta Salad with Balsamic Vinegar, Tortellini Pasta Salad with Pesto, and Lemon Orzo with Feta Pasta Salad.
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Why You'll Love This Salad:
- Quick. Prep this quick salad in just 30 minutes.
- Easy. Only boiling noodles and simple chopping is required for this noodle salad.
- Flavor Packed. Lots of textures and taste pack into this Asian recipe.
- Great for Spring and Summer. This cold pasta salad is just what you need in those warm weather months.
For more Asian Inspired Recipes, try these Teriyaki Beef Bowls, Cucumber and Carrot Salad, Thai Shrimp Tacos and Teriyaki Chicken Lettuce Wraps.
Ingredients:
Vermicelli Rice Noodles: Gluten-free Asian noodles that cook in just a few minutes. They're even thinner than an Italian angel hair and they make up a majority of this salad.
Cole Slaw Mix: An easy shortcut to skip having to cut or food process cabbage. If the bag came with a package of sauce, don't mix that in.
Red Bell Pepper, Carrot and Cucumber: Healthy vegetables added for flavor and crispness.
Fresh Cilantro: Adds a fresh herb taste and pairs really well with the peanut sauce.
Peanut Butter, Soy Sauce, Rice Vinegar, Fresh Ginger, Red Pepper Flake & Lime Juice: Creates a simple peanut sauce dressing that is personally my favorite part of this recipe. Water thins down the thickness to make it more pourable to toss into the salad. I recommend using a Jif or Skippy Peanut butter because they add salt and sugar into the peanut butter.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Pad Thai rice noodles can be used to substitute the Vermicelli, but they will be much thicker. I love the taste of them, but it doesn't resemble a spring roll as much as the thin vermicelli.
Creamy peanut butter can be substituted for the crunchy peanut butter. If you use a peanut butter with only peanuts, you will need to add salt and potentially some sugar in the form of honey or maple syrup into the peanut dressing for flavor.
Love Spice? Add more red pepper flakes into the peanut sauce or a few dashes of sriracha, and top the salad with fresh jalapeño for garnish.
For even more textures, add in a diced avocado.
Looking for more protein? Top the salad with diced Sautéed Chicken breast, honey sriracha shrimp or serve it beside these Chicken Teriyaki Pineapple Meatballs.
How to Make Spring Roll Salad:
Step 1: Make the Peanut Dressing.
Into a large bowl or Pyrex dish, whisk together peanut butter, fresh ginger, soy sauce, rice vinegar, lime juice, and red pepper flakes. Add in a tablespoon of water at a time until pourable. I added about 3-4 tablespoons. Note: You have to really whisk this vigorously to smooth it out. Refrigerate until assembling the salad.
Step 2: Boil the Noodles.
Prepare a pot on the stovetop with boiling water. Add in the rice noodles and boil until cooked according to the package. I recommend a few minutes longer than al dente for this recipe.
Step 3: Strain the noodles in a mesh strainer instead of a colander to avoid the noodles falling out of the large openings.
Step 4: In a large serving bowl, add the noodles, cilantro, cucumber, bell pepper, carrot and coleslaw mix.
Step 5: Pour the peanut dressing over the salad and toss to combine the ingredients.
Step 6: Optional: Top with jalapeño to garnish. Serve and enjoy!
Expert Tips:
- Remove as much water as possible from the rice noodles before adding to the salad bowl.
- Use a mesh strainer to strain the noodles instead of a colander, because the noodles fall out of the large openings.
Looking for more Summer recipes? Try this Kale Crunch Salad, Cranberry Pecan Chicken Salad, Salad with Cantaloupe, Dutch Oven Pulled Chicken and Elote Dip.
Recipes FAQs:
Typically a spring roll is rice paper stuffed with vegetables, sometimes shrimp, and dipped into peanut sauce. An egg roll is stuffed with cabbage and sometimes meat and wrapped into a thicker shell that is deep fried in oil. Both are cylindrical in shape. Spring rolls are much lighter.
Store in a sealed container in the fridge.
Eat within three days for the freshest taste.
More Summer Recipes You Will Love:
If you tried this Spring Roll Salad Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!
PrintRecipe
Spring Roll Salad
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This Spring Roll Salad tastes just like a Spring roll, but in salad form, without all the soaking and rolling rice paper. It's full of veggies, tossed in an easy peanut sauce dressing and loaded with flavor. A must try salad recipe and ready in just 30 minutes!
Ingredients
Peanut Dressing:
- ½ cup Crunchy Peanut Butter (Jif or Skippy)
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons fresh lime juice
- ⅛ teaspoon red pepper flakes
- ¼ teaspoon grated ginger
- 2-4 tablespoons of water
Spring Roll Salad:
- 4 ounces vermicelli rice noodles
- 1.5 cups coleslaw mix
- ½ of an English cucumber, quartered and diced
- ½ cup cilantro, minced
- 1 large carrot, peeled and cut into matchsticks
- ½ red bell pepper, seeds and stem removed and cut into thin strips
Instructions
- Make the Peanut Dressing: Into a large bowl or Pyrex dish, whisk together peanut butter, fresh ginger, soy sauce, rice vinegar, lime juice, and red pepper flakes. Add in a tablespoon of water at a time until pourable. I added about 3-4 tablespoons. Note: You have to really whisk this vigorously to smooth it out. Refrigerate until assembling the salad.
- Boil the Noodles. Prepare a pot on the stovetop with boiling water. Add in the rice noodles and boil until cooked according to the package. I recommend a few minutes longer than al dente for this recipe.
- Strain the noodles in a mesh strainer instead of a colander to avoid the noodles falling out of the large openings.
- Assemble Salad: In a large serving bowl, add the noodles, cilantro, cucumber, bell pepper, carrot and coleslaw mix.
- Pour the peanut dressing over the salad and toss to combine the ingredients.
- Optional: Top with jalapeño to garnish. Serve and enjoy!
Notes
- Remove as much water as possible from the rice noodles before adding to the salad bowl.
- Use a mesh strainer to strain the noodles instead of a colander, because the noodles fall out of the large openings.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: salad
- Method: stovetop
- Cuisine: Asian
Payton
So many fresh flavors in this one and I love the peanut dressing!
Tara Smithson
Thanks Payton! I'm seriously obsessed with peanut dressing!