Spring Roll Salad Peanut Dressing

This Spring Roll Salad with Peanut Dressing is everything I crave when warm weather hits. It is satisfyingly crunchy and packed with an herby freshness yet creamy from the peanut dressing. The flavors remind me of my favorite Vietnamese spring rolls but this version skips the tedious rolling. With bright veggies, silky rice noodles, plump prawns, and zesty lime it is a vibrant meal I turn to whenever I need dinner fast but want something extra delicious.

After making countless spring rolls over the years I realized tossing everything together into a salad not only makes serving easier but it draws compliments at every picnic and potluck. My kids even eat their greens when coated in this creamy peanut dressing.

Ingredients

• Rice vermicelli noodles: use a reliable gluten free brand so they remain tender and not gummy
• Lebanese cucumbers: pick firm ones for satisfying crunch
• Carrot: adds color and subtle sweetness grate or slice thin for best texture
• Purple cabbage: choose a fresh head for vibrant color and crispness
• Iceberg lettuce: for juicy crunch that holds up well in dressing
• Green onions: provide sharp brightness slice thinly for even flavor
• Coriander leaves: for bold herbal aroma choose leaves without wilt
• Mint or Thai basil leaves: key to that classic spring roll flavor fresh is best
• Peanuts: roughly chopped for extra crunch toast them for deeper flavor
• Cooked prawns: pick ones that smell of the ocean not fishy and are plump and sweet
• Fresh lime juice: from juicy limes adds brightness and marries flavors
• Sea salt and pepper: to season and bring balance
• Smooth peanut butter or almond butter: for creamy body use natural style for best taste
• Fresh lime juice again: ties the dressing flavors together use freshly squeezed
• Sweet chilli sauce: check labels for gluten free adds a gentle heat and tang
• Tamari soy sauce or coconut aminos: select gluten free for depth and umami
• Fresh ginger: grated for zing use a heavy piece that feels moist
• Garlic cloves: minced for sharpness and aroma
• Hot water: use just enough to smooth and loosen the dressing
• Optional sesame oil: a hint gives extra nuttiness choose toasted style

Instructions

Prepare the Rice Vermicelli Noodles:

Soak the noodles in a large bowl filled with boiling water for about five to eight minutes or until softened following your noodle package. Stir gently to prevent clumping. Once soft pour off the hot water rinse well under cold water to stop the cooking and prevent stickiness. Drain thoroughly and set noodles aside until ready to use.

Make the Peanut Dressing:

While the noodles soak combine smooth peanut butter fresh lime juice sweet chilli sauce tamari fresh ginger garlic and a pinch of salt in a mixing bowl or jar. Whisk or shake well. If it seems too thick add a tablespoon of hot water at a time whisking between each addition until the consistency is pourable and creamy but not runny. For more flavor whisk in a drizzle of toasted sesame oil if you like.

Prepare the Salad and Prawns:

Peel and devein the cooked prawns if you have not already then cut into bite size pieces about two centimeters each. Place the prawns in a bowl and squeeze the juice of one lime over top to season and brighten. Now slice chop or grate the vegetables. Use a mandoline slicer for the cucumber carrot and cabbage if you want extra thin even strips. Thinly slice the lettuce and green onions and pick the leaves from the coriander and mint or Thai basil.

Bring it Together:

In your largest salad bowl add the noodles all the prepared vegetables and the seasoned prawns. Scatter over the herbs and most of the chopped peanuts reserving a few for topping. Drizzle over the creamy peanut dressing making sure to coat as much of the salad as possible. Gently toss everything together with large forks or your hands until the dressing is distributed evenly. Top with the remaining peanuts and serve right away.

Peanut butter is always the ingredient I get excited for in this recipe. It brings a creamy rich comfort to every bite. I remember serving this to my family for the first time on a hot summer night and watching them marvel at the dressing and the colors in each bowl. Now it is a favorite tradition for our family picnics.

Storage Tips

Store the salad and dressing separately in airtight containers in the fridge for up to two days to keep everything crisp. Only add the dressing and peanuts right before serving so nothing softens. If you want lunch on the go layer noodles vegetables and prawns in a jar and tuck the dressing in a smaller sealed cup on the side.

Ingredient Substitutions

Feel free to use almond butter in place of peanut butter. For a vegan version swap prawns for baked tofu or tempeh cubes. If you cannot find sweet chilli sauce try a little maple syrup with a pinch of chili flakes. Thai basil gives a unique flavor but fresh mint works beautifully if it is easier to find.

Serving Suggestions

Pile this salad into big bowls for a light dinner or lunch. For extra crunch I sometimes scatter on roasted chickpeas or crispy shallots. If you are serving a crowd offer extra lime wedges and chopped herbs on the side so everyone can adjust the flavors. Pair with chilled white wine or sparkling water with lime for a refreshing meal.

Cultural and Historical Context

The flavors in this salad are inspired by Vietnamese rice paper rolls known for their fresh vegetables tender noodles prawns and dipping sauces. Adapting them into salad form is a practical kitchen trick that brings the vibrance of Vietnamese cuisine to the everyday table with less time and fuss.

Seasonal Adaptations

In cooler months use shredded kale or Napa cabbage for hearty greens. Sub thinly sliced bell peppers or radishes for extra color and crunch. Try mandarin orange segments in the dressing for a bright winter twist.

Success Stories

Many friends who shy away from making traditional spring rolls have told me this salad finally let them enjoy those flavors at home without any stress. One friend shared her kids ate salad happily for the first time when she made this and everyone in my family now requests the peanut dressing as a dip for other veggies too.

Freezer Meal Conversion

While this salad is best fresh you can cook extra noodles and freeze them in sealed bags for later quick assembly. Flash freeze cooked prawns and thaw as needed. Prepare and freeze the peanut dressing in a jar and let it thaw and come to room temperature before dressing your next salad.

This salad brings the joy of fresh spring rolls to your table with almost no prep work. The vibrant dressing ties everything together for a truly craveable meal.

Your Recipe Questions Answered

→ Can I make this salad vegetarian?

Absolutely! Swap prawns for tofu or shredded chicken, or increase the mix of fresh veggies for a plant-based option.

→ Which vegetables work best in this dish?

Crisp and fresh veggies like cucumbers, carrots, purple cabbage, lettuce, and green onions add flavor and crunch.

→ How can I prepare the salad ahead of time?

Chop vegetables, cook noodles, and make dressing in advance. Store separately and combine everything just before serving.

→ Is the peanut dressing gluten-free?

Yes, use gluten-free tamari soy sauce or coconut aminos to keep the dressing gluten-free.

→ How do I keep the salad crunchy?

Store ingredients separately and add crushed peanuts and dressing just before eating for the best texture.