This spring roll salad with peanut dressing tastes just like a spring roll but it is way easier to make, not to mention less time consuming! I love the peanut sauce dressing that coats everything!
If you love peanut sauce you may want to double the dressing for this salad for an extra saucy version. This recipes is perfectly balanced as it is written and the amount listed allows you to taste all the herbs and vegetables so that is why it is written like it is. However, I wanted to add the option to make it extra saucy for peanut sauce lovers.
This salad is perfect for a hot summer night when you want something refreshing, light and flavorful! I love how the fresh herbs and vegetables work together to give this such a bright and scrumptious flavor profile.
If you want to add shrimp to this salad it would be delicious too. I have listed it as optional below because it isn’t a necessary component to this dish.
What you need to make spring roll salad:
Serves 2 as a main course or 4 as a side
- 1/2 cup carrots – shredded or thinly sliced
- 1/2 cup cucumbers – thinly sliced and about 1 inch long
- 2 cups bok choy, napa cabbage or shredded cabbage
- 3 green onions -thinly sliced
- 1 chili pepper – Anaheim, serrano or jalapeno – seeds removed, thinly sliced
- 1/2 cup cilantro – minced
- 1/4 cup fresh basil – sliced, loosely packed
- 8 ounces dry rice noodles – cook according to package directions, drain and rinse in cold water
- 1/4 cup chopped peanuts
- Optional – 1/2 pound cooked shrimp – peeled, cooked and chilled
Peanut Sauce Dressing: (*If you love peanut sauce, double this sauce recipe for an extra saucy version)
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 5 tablespoons rice vinegar
Instructions
- Cook rice noodles according to package directions, drain, rinse in cold water then set aside.
- Sliced and prepare all vegetables.
- Add carrots, cucumbers, cabbage, green onions, chili pepper, cilantro, basil and rice noodles to a bowl.
- Mix together the sauce ingredients in a small bowl and mix well. Add sauce to the vegetable and noodle mixture and mix well.
- Top salad with chopped peanuts and shrimp if adding and enjoy!
Here are a few other recipes you may love:
Vietnamese Rice Noodle Salad with Caramelized Steak
Delicata Squash Salad
Dill Lovers Chicken Salad Sandwich
Spring Roll Salad
Ingredients
- 1/2 cup carrots – shredded or thinly sliced
- 1/2 cup cucumbers – thinly sliced and about 1 inch long
- 2 cups bok choy napa cabbage or shredded cabbage
- 3 green onions -thinly sliced
- 1 chili pepper – Anaheim serrano or jalapeno – seeds removed, thinly sliced
- 1/2 cup cilantro – minced
- 1/4 cup fresh basil – sliced loosely packed
- 8 ounces dry rice noodles – cook according to package directions drain and rinse in cold water
- 1/4 cup chopped peanuts
- Optional – 1/2 pound cooked shrimp – peeled cooked and chilled
- Peanut sauce dressing:
- 1 tablespoon peanut butter
- 1 tablespoon soy sauce
- 2 teaspoons honey
- 5 tablespoons rice vinegar
Instructions
- Cook rice noodles according to package directions, drain, rinse in cold water then set aside.
- Sliced and prepare all vegetables.
- Add carrots, cucumbers, cabbage, green onions, chili pepper, cilantro, basil and rice noodles to a bowl.
- Mix together the sauce ingredients in a small bowl and mix well. Add sauce to the vegetable and noodle mixture and mix well.
- Top salad with chopped peanuts and shrimp if adding and enjoy!