If you’re craving something vibrant, fresh, and bursting with flavor, you’re going to absolutely love this Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe. It’s like all the best parts of a spring roll without the wrapping—a colorful kaleidoscope of crunchy veggies, fragrant herbs, soft rice noodles, and your choice of protein, all brought together by a luscious, tangy peanut dressing. Every bite is a celebration of texture and taste, with that creamy, slightly spicy dressing tying it all perfectly together. Trust me, this dish will become a quick favorite in your kitchen.
Ingredients You’ll Need
The beauty of this recipe is how the ingredients are simple, fresh, and essential to creating that perfect balance of textures, colors, and flavors. Each item adds something unique—crisp crunch from cabbages, subtle sweetness from peppers, freshness from herbs, and that dreamy creaminess from the peanut dressing.
- Shredded green cabbage: Provides a crunchy, cabbage-y base that holds up well in the salad.
- Shredded purple cabbage: Adds vibrant color and a bit more crunch to the mix.
- Shredded carrots: Brings sweet earthiness and bright orange hue for a cheerful appearance.
- Cooked rice vermicelli noodles: Soft, light noodles provide the signature spring roll texture.
- Red and yellow bell peppers: Thin slices add sweetness and a burst of color.
- Cucumber matchsticks: Adds crispness and a cooling contrast.
- Bean sprouts: Delicate crunch that lifts the salad’s freshness.
- Shredded romaine or butter lettuce: Soft lettuce leaves add volume and mild bite.
- Fresh herbs (cilantro, mint, Thai basil): Essential aromatic notes that bring the salad alive.
- Green onions: Mild pungency that complements the herbs nicely.
- Avocado (optional): Adds creamy richness and balances the tangy dressing.
- Roasted peanuts or cashews: Crunchy texture and nutty flavor for garnish.
- Toasted sesame seeds (optional): Adds occasional nutty bursts and visual interest.
- Protein (shrimp, tofu, or chicken): A choice of flavorful, marinated protein that personalizes your salad.
- Marinades and dressing ingredients: Soy sauce, sesame oil, lime juice, honey, garlic, ginger, creamy peanut butter, sriracha, and rice vinegar—all the little magic touches that bring it together.
How to Make Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe
Step 1: Prepare the noodles
First things first, we need those silky rice vermicelli noodles cooked just right—tender but not mushy. Boil water and cook the noodles according to the package, usually 3 to 5 minutes. Rinse them under cold water to stop cooking and drain thoroughly. Toss with a tiny drizzle of oil to keep them from sticking, then set aside to cool completely. This step ensures the noodles stay light and separate within your salad.
Step 2: Prep the colorful veggies
Grab your shredder and knives because the veggies steal the show here. Shred the green and purple cabbage finely, julienne carrots, and cut bell peppers and cucumber into thin matchsticks for the best mouthfeel. Rinse bean sprouts carefully to keep them crisp, and shred or tear the lettuce into bite-sized pieces. The fresh herbs like cilantro, mint, and Thai basil bring in their unique aromatics, so roughly chop or leave them whole as you prefer. Lastly, slice green onions on a bias for lovely slivers of sharpness. If you’re using avocado, wait to slice it till just before serving to maintain its fresh color and creaminess.
Step 3: Marinate your protein
Whether you select shrimp, chicken, or tofu, marinating is non-negotiable—it infuses those punchy Asian-inspired flavors that make the salad pop. Use a soy sauce-based marinade with garlic, sesame oil, and a touch of sweetener for shrimp and chicken, and a tangier marinade for tofu with rice vinegar. Letting your protein soak up these flavors for at least 10 to 20 minutes transforms it from bland to brilliant.
Step 4: Cook the protein to perfection
Cook shrimp quickly until just pink and caramelized, sear chicken until golden and cooked through without drying out, or pan-fry tofu cubes until crispy on the outside but tender inside. Keep an eye on your heat and timing—this step locks in flavor and texture that complement the fresh salad components beautifully.
Step 5: Whip up that creamy peanut dressing
This peanut dressing is the heart and soul of the Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe. Mix creamy peanut butter with soy sauce, lime juice, rice vinegar, honey, sesame oil, sriracha for heat, and garlic. Whisk until silky, adding warm water gradually to reach that perfect pourable yet clingy consistency. Taste as you go—this dressing should dance between salty, sweet, tangy, and spicy, enhancing every bite.
Step 6: Assemble the salad
Now comes the fun part—combining all the fresh ingredients. Toss together cabbage, carrots, bell peppers, cucumber, bean sprouts, lettuce, and green onions. Gently fold in cooled noodles and drizzle half the peanut dressing, mixing thoroughly so every forkful has a perfect coating of flavor. Layer your cooked protein over or fold it gently through the salad. Sprinkle most of the fresh herbs and chopped peanuts, reserving some for a final flourish. Check seasoning and add more dressing as desired, keeping the salad bright and balanced.
Step 7: Finish and serve
Transfer your vibrant salad to a large platter or individual bowls. Garnish with the remaining herbs, peanuts, toasted sesame seeds, and avocado slices if you included them. Offer lime wedges on the side and a sprinkle of chili flakes or fresh chili slices for an optional kick. Serve immediately so you can enjoy the crisp textures and fresh flavors at their best.
How to Serve Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe
Garnishes
Fresh herbs like cilantro, mint, and Thai basil are the perfect finishing touch, adding a pop of green and irresistible aroma. Chopped nuts offer a satisfying crunch, while avocado slices add creamy coolness. A sprinkle of toasted sesame seeds and optional chili flakes make for visual appeal and extra flavor layers. Lime wedges allow guests to brighten their salad on demand, marrying all the elements together wonderfully.
Side Dishes
This salad stands beautifully on its own but pairs wonderfully with light sides like steamed jasmine rice or simple stir-fried greens. For a fun twist, serve alongside crunchy spring rolls or crispy wontons to keep the spring roll vibes going. A cup of miso soup or a fresh fruit salad can also complement the meal, keeping everything refreshing and balanced.
Creative Ways to Present
For gatherings, consider building individual salads in small glass jars layered with noodles, veggies, herbs, and proteins, topped with dressing just before serving. Or serve the salad deconstructed with separate bowls of vegetables, herbs, peanuts, proteins, and dressing, so guests can customize their own bowls. This interactive approach makes your Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe not only delicious but entertaining to enjoy.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (and you often will, it’s hard not to!), store the salad in an airtight container in the refrigerator without dressing. Keep herbs and avocados separate if possible to prevent wilting or browning. When ready to eat, toss with fresh dressing and garnish to revive crispness and flavor.
Freezing
This salad is best enjoyed fresh. Because of the fresh vegetables and herbs and the delicate texture of noodles, freezing is not recommended as it will compromise the texture and flavor drastically.
Reheating
Reheating is unnecessary since this is a fresh, cold salad. If you opted for cooked protein, feel free to briefly warm it before assembling, but the salad itself is refreshing when served chilled or at room temperature.
FAQs
Can I make this salad vegan?
Absolutely! Just use tofu or simply skip animal proteins and choose tamari instead of fish sauce in the marinade and dressing to keep it fully plant-based.
What can I substitute for rice vermicelli noodles?
If you can’t find rice vermicelli, thin rice noodles or even glass noodles work perfectly and keep the light texture that complements fresh veggies.
How spicy is the peanut dressing?
The heat level is customizable—start with less sriracha or chili garlic sauce and adjust to your taste. It adds a warm kick without overpowering the salad.
Can I prepare components ahead of time?
You can prep and store chopped veggies and cooked protein a day ahead, but assemble and dress the salad just before serving to keep everything crisp and fresh.
Is this salad gluten-free?
Yes! Just make sure to use gluten-free tamari or soy sauce. All other ingredients are naturally gluten-free.
Final Thoughts
This Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe is an absolute joy to make and eat. It’s fresh, fun, packed with layers of flavor, and versatile enough to suit many tastes and occasions. Whether you’re feeding family, entertaining friends, or craving a healthy lunch, do yourself a favor and give this recipe a go—you won’t regret it!
Print
Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 to 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Asian Fusion
- Diet: Gluten Free
Description
A vibrant and refreshing Spring Roll Salad featuring a colorful mix of shredded cabbage, carrots, bell peppers, rice vermicelli noodles, and fresh herbs. This versatile dish can be topped with your choice of marinated shrimp, chicken, or tofu, all perfectly cooked to enhance flavor. Tossed in a creamy, tangy peanut dressing with a subtle kick of heat, this salad offers a delightful combination of textures and tastes, ideal for a light lunch or a crowd-pleasing appetizer.
Ingredients
Salad Base
- 3 cups shredded green cabbage (about 1/4 medium head)
- 2 cups shredded purple cabbage
- 1 1/2 cups shredded carrots (about 3 medium carrots)
- 1 1/2 cups cooked rice vermicelli noodles (or thin rice noodles), cooled
- 1 red bell pepper, thinly sliced into matchsticks
- 1 yellow bell pepper, thinly sliced into matchsticks
- 1 cup cucumber, seeded and cut into thin matchsticks
- 1 cup bean sprouts, rinsed and drained
- 1 cup shredded romaine or butter lettuce
- 1 cup fresh herbs mixed (cilantro, mint, Thai basil leaves)
- 3 green onions, thinly sliced on a bias
- 1 ripe avocado, sliced or cubed (optional)
- 1/3 cup roasted peanuts, roughly chopped (or cashews)
- 1 tablespoon toasted sesame seeds (optional)
Protein (Choose one or combine)
- 300 g (about 10 oz) shrimp, peeled and deveined
- 300 g (about 10 oz) firm tofu, pressed and cubed
- 300 g (about 10 oz) chicken breast, thinly sliced
Marinade for Shrimp or Chicken
- 1 tablespoon soy sauce or tamari
- 1 teaspoon fish sauce (optional)
- 1 teaspoon sesame oil
- 1 teaspoon honey or brown sugar
- 1 clove garlic, minced
- 1/2 teaspoon grated fresh ginger
- Pinch of black pepper
Marinade for Tofu
- 1 tablespoon soy sauce or tamari
- 1 teaspoon rice vinegar
- 1 teaspoon sesame oil
- 1 teaspoon maple syrup or honey
- 1 clove garlic, minced
Peanut Dressing
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce or tamari
- 1–2 tablespoons lime juice (about 1 lime), to taste
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
- 1 small clove garlic, very finely minced or grated
- 1–2 tablespoons warm water, as needed to thin
For Garnish and Serving
- Extra lime wedges
- Extra herbs (cilantro, mint, basil)
- Extra chopped peanuts
- Chili flakes or sliced fresh chili (optional)
Instructions
- Prepare the noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually 3–5 minutes) until just tender. Drain immediately, rinse under cold water to stop the cooking, and drain again thoroughly. Toss with a tiny drizzle of sesame oil or neutral oil to prevent sticking. Set aside to cool completely.
- Prep the vegetables: Thinly shred the green and purple cabbages and place them in a large salad bowl. Shred the carrots using a box grater or julienne peeler. Slice the red and yellow bell peppers into thin matchsticks. Cut the cucumber into thin matchsticks and remove excess seeds if watery. Rinse and drain the bean sprouts well. Shred or tear the lettuce into bite-sized pieces. Roughly chop or leave whole the fresh herb leaves (cilantro, mint, Thai basil). Thinly slice the green onions on a diagonal. If using avocado, cut just before serving to prevent browning.
- Marinate the protein: For shrimp or chicken, in a small bowl, combine soy sauce, fish sauce (if using), sesame oil, honey or brown sugar, minced garlic, grated ginger, and black pepper. Add the shrimp or thinly sliced chicken, toss to coat evenly, and let marinate for 10–20 minutes in the refrigerator. For tofu, in another bowl, mix soy sauce, rice vinegar, sesame oil, maple syrup or honey, and minced garlic. Add the pressed, cubed tofu and gently toss. Let marinate for at least 15–20 minutes, turning once so all sides absorb flavor.
- Cook the protein: For shrimp, heat a nonstick skillet over medium-high heat. Add a small drizzle of oil, then add marinated shrimp in a single layer. Cook 1–2 minutes per side until pink, opaque, and lightly caramelized. Remove to a plate and let cool slightly. For chicken, heat a skillet over medium-high heat with a drizzle of oil. Add the marinated chicken in a single layer. Sear 3–4 minutes per side until cooked through and lightly browned, with no pink in the center. Transfer to a plate and let rest 5 minutes, then slice into bite-sized strips if needed. For tofu, heat a nonstick skillet over medium heat with 1–2 teaspoons oil. Add marinated tofu cubes, saving any excess marinade. Pan-fry 2–3 minutes per side until golden and slightly crisp. Optionally pour in remaining marinade at the end to glaze lightly. Remove from heat and cool slightly.
- Make the peanut dressing: In a small bowl or jar, combine peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, sriracha or chili garlic sauce, and minced garlic. Whisk until smooth and creamy. Add 1 tablespoon warm water and whisk again. If you prefer a thinner dressing, add more water, a teaspoon at a time, until it reaches a pourable but still clingy consistency. Taste and adjust by adding more lime for brightness, soy for salt, honey for sweetness, or chili for spice.
- Assemble the salad: In the large bowl with the cabbages, add carrots, bell peppers, cucumber, bean sprouts, lettuce, and green onions. Add the cooled rice noodles, gently loosening them with your fingers so they mix well with the vegetables. Drizzle about half of the peanut dressing over the salad. Using tongs or clean hands, toss thoroughly so noodles and vegetables are evenly coated. Add cooked shrimp, chicken, or tofu on top (or a combination), or gently fold them through the salad if you prefer an even mix. Add most of the fresh herbs and chopped peanuts, reserving a little for garnish, and toss lightly again.
- Finish and serve: Taste the salad and add more dressing if needed, tossing gently after each addition so it does not become overdressed. Transfer to a serving platter or individual bowls. Garnish with remaining fresh herbs, chopped peanuts, toasted sesame seeds, and avocado slices if using. Serve with lime wedges on the side and sprinkle with chili flakes or sliced fresh chili for extra heat, if desired. Serve immediately for maximum crunch, or chill for up to 30 minutes before serving to let flavors meld.
Notes
- You can customize the protein by using shrimp, chicken, tofu, or a combination for variety.
- For a vegetarian version, omit shrimp and chicken and use tofu or additional vegetables.
- Cut avocado just before serving to prevent browning and maintain freshness.
- Adjust sriracha in the dressing to your preferred spice level.
- Leftover dressing can be stored in the refrigerator for up to 5 days.
- Rice vermicelli noodles cook quickly; watch closely to avoid overcooking and mushy texture.
- Use fresh herbs generously for the best aromatic flavor.
- If you want a gluten-free version, use tamari instead of soy sauce.
