Name: Spring Roll Salad with Peanut Sauce Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Asian
Ingredients: ½ cup creamy peanut butter; 1 tbsp hoisin sauce (or substitute with brown sugar); 2 tbsp lime juice; 1 tbsp soy sauce; ¼–½ cup water (adjust for desired consistency); 4 oz thin rice noodles; 2 cups cucumber, thinly sliced; 2 cups purple cabbage, thinly sliced (or use coleslaw mix); 1 cup carrot, grated or sliced thin; 1 red bell pepper, thinly sliced; ½ cup fresh cilantro, chopped; ¼ cup fresh mint, chopped; ½ cup chopped peanuts (optional)

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Introduction

This Spring Roll Salad with Peanut Sauce is a fresh, vibrant dish packed with crisp vegetables, tender rice noodles, and a creamy, tangy peanut dressing. It’s an easy, healthy meal that comes together quickly and bursts with flavor in every bite.

The image shows a white bowl filled with a colorful salad arranged in sections. Starting from the top left and moving clockwise, there are bright green cucumber chunks, thin red bell pepper slices, orange shredded carrots, and deep purple shredded cabbage. In the center, white rice noodles are topped with a brown peanut sauce and sprinkled with crushed peanuts and chopped green herbs. A wedge of lime is in the top left corner on the white marbled surface, with some cilantro leaves scattered nearby, and a woman's hand is touching the edge of the bowl. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup creamy peanut butter
1 tbsp hoisin sauce (or substitute with brown sugar)
2 tbsp lime juice
1 tbsp soy sauce
¼–½ cup water (adjust for desired consistency)
4 oz thin rice noodles
2 cups cucumber, thinly sliced
2 cups purple cabbage, thinly sliced (or use coleslaw mix)
1 cup carrot, grated or sliced thin
1 red bell pepper, thinly sliced
½ cup fresh cilantro, chopped
¼ cup fresh mint, chopped
½ cup chopped peanuts (optional)

Instructions

Step 1: Cook the rice noodles according to the package instructions. Drain well and set aside to cool slightly.
Step 2: In a bowl, whisk together the peanut butter, hoisin sauce, lime juice, soy sauce, and start with ¼ cup water. Add more water gradually to reach your desired dressing consistency.
Step 3: In a large mixing bowl, combine the cooked noodles, sliced cucumber, cabbage, carrot, red bell pepper, chopped cilantro, mint, and peanuts if using.
Step 4: Drizzle the peanut dressing over the salad and toss everything gently but thoroughly until well coated.
Step 5: Serve the salad immediately for the freshest taste, or chill briefly to allow the flavors to meld together before serving.

Tips & Variations

Use crunchy vegetables like snap peas or bean sprouts for extra texture.
For a gluten-free option, ensure your hoisin sauce is gluten-free or replace it with additional brown sugar and a splash of gluten-free tamari.
Add cooked shrimp or tofu to make this salad more filling.
Toast the peanuts before chopping for a deeper nutty flavor.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Keep the peanut dressing separate if possible to prevent the salad from becoming soggy. When ready to eat, toss the salad again to redistribute the dressing. The noodles may absorb some dressing and soften over time, so best enjoyed fresh or same day.

How to Serve

A white bowl filled with a colorful salad arranged in neat sections on a white marbled surface. Starting from the top left, there are small green cucumber cubes, bright red thinly sliced bell pepper strips, and bright orange shredded carrots. Below the carrots, thin white rice noodles create a soft texture, topped with a smooth brown peanut sauce drizzled across the center. On the bottom left, finely shredded purple cabbage is visible, and everything is garnished with chopped green herbs and a few crushed peanuts scattered on top. The vibrant colors contrast nicely, making the dish look fresh and inviting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce ahead of time?

Yes, the peanut sauce can be made ahead and stored in the fridge for up to 3 days. Just whisk it again before using as it may thicken when chilled.

What type of rice noodles should I use?

Thin rice vermicelli noodles work best for this salad as they are light and mix well without overpowering the fresh vegetables.