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Deconstructed Spring Roll Salad with Creamy Peanut Dressing

A vibrant bowl of spring roll salad topped with creamy peanut sauce and crushed peanuts.
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You get all the fresh, crunchy flavors of Vietnamese spring rolls in an easy salad format. This recipe skips the rolling and wraps everything in a satisfying bowl, topped with a rich, creamy peanut dressing. It is perfect for a light summer dinner or a healthy lunch bowl.

Ingredients

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  • 1 cup dried rice vermicelli noodles
  • 1 head green cabbage, thinly shredded
  • 2 large carrots, julienned
  • 1 English cucumber, thinly sliced or julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup cooked protein (shredded chicken, cubed tofu, or shrimp)
  • 1/2 cup fresh cilantro, roughly chopped
  • 1/2 cup fresh mint leaves, roughly chopped
  • 1/4 cup chopped roasted peanuts, for topping
  • 2 tablespoons sesame seeds, for topping
  • For the Creamy Peanut Dressing:
  • 1/2 cup natural creamy peanut butter
  • 3 tablespoons coconut aminos or soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hot water (or more, to thin)
  • 1 tablespoon sriracha (adjust for spice)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ground ginger
  • 1 tablespoon toasted sesame oil

Instructions

  1. Cook the rice vermicelli noodles according to package directions. Drain the noodles and rinse them immediately with cold water to stop cooking and prevent sticking. Set aside.
  2. Prepare the Creamy Peanut Dressing: In a small bowl, whisk together the peanut butter, coconut aminos (or soy sauce), rice vinegar, hot water, sriracha, garlic powder, ground ginger, and toasted sesame oil until smooth. Add more hot water, one teaspoon at a time, until the dressing reaches a pourable consistency.
  3. Assemble the Salad Base: In a large bowl, combine the shredded cabbage, carrots, cucumber, bell pepper, cooked noodles, and your chosen protein (chicken, tofu, or shrimp).
  4. Add Fresh Herbs: Gently toss in the chopped cilantro and mint leaves.
  5. Dress and Serve: Pour about half of the peanut dressing over the salad mixture. Toss everything gently to coat the ingredients evenly. Add more dressing as needed to reach your desired level of sauciness.
  6. Finish the Bowl: Divide the spring roll salad among serving bowls. Top each serving with chopped roasted peanuts and sesame seeds. Serve immediately, or chill for later meal prep.

Notes

  • For a Spicy Ginger Dressing variation, replace the peanut butter with 1/4 cup lime juice, 2 tablespoons grated fresh ginger, 1 tablespoon fish sauce, and 1 tablespoon honey, whisking well with the remaining dressing liquids.
  • This salad holds up well for meal prep; store the dressing separately and combine just before eating to keep the vegetables crisp.
  • You can substitute rice noodles with shredded lettuce for a lower-carbohydrate option.

Nutrition

Find it online: https://yumdrizzle.com/spring-roll-salad-recipe-peanut-dressing/