Spring Roll Salad With Peanut Dressing

Last summer my neighbor brought back a bundle of fresh herbs from her garden and I could not figure out what to do with all that mint and basil until I threw them into a deconstructed spring roll bowl.

My sister came over for lunch that day and we ate standing at the counter, dripping dressing on our wrists, neither of us willing to stop long enough to sit down at the table.

Ingredients

• Rice vermicelli noodles: These translucent strands become silky when cooked and cold when rinsed, creating that perfect spring roll texture
• Carrot, cucumber, red bell pepper, radishes, and red cabbage: The crunch here is non negotiable, so slice everything thin and uniform
• Bean sprouts: Add a fresh snap and soak up the peanut dressing beautifully
• Fresh cilantro, mint, and basil: Do not skip any of them, the trio together is what makes this sing
• Roasted peanuts: Roughly chopped adds more texture than finely ground
• Butter lettuce leaves: Use these as edible cups or just fold them into the salad
• Creamy peanut butter: The foundation of the dressing, make sure it is well stirred before measuring
• Soy sauce or tamari: Provides the salty depth that balances the sweet peanut butter
• Fresh lime juice and rice vinegar: Acid cuts through the rich peanut and brightens all the vegetables
• Honey or maple syrup: Just enough to round out the sharp edges
• Fresh garlic and ginger: Grate the ginger on a microplane so no strings end up in your teeth
• Warm water: This is the secret to getting the right consistency, add it a tablespoon at a time
• Sesame oil and sriracha: Both optional but the sesame oil adds that nutty perfume and the sriracha brings heat

Instructions

Cook the noodles:

Boil water and drop in the rice vermicelli for about 3 minutes until tender but not mushy, then immediately rinse under cold water until completely cool

Prep the vegetables:

Julienne the carrot and cucumber into matchsticks, slice the bell pepper and radishes thin, and shred the cabbage by hand

Make the peanut dressing:

Whisk the peanut butter, soy sauce, lime juice, rice vinegar, honey, garlic, and ginger until smooth, then stir in warm water until it reaches the consistency of heavy cream

Build the salad base:

In a large bowl toss together the cooled noodles and all the prepared vegetables with half of each fresh herb

Dress and serve:

Drizzle half the peanut dressing over everything and toss gently, then arrange on lettuce leaves and top with remaining herbs and chopped peanuts

Save

Now whenever I see those neat little spring rolls on a menu I think of this messy, gorgeous salad instead, and how sometimes taking things apart makes them better.

Making It Your Own

Once you master the base, try swapping in different vegetables based on the season, or add protein like grilled shrimp or crispy tofu to turn this into a main course.

Getting The Right Dressing Consistency

The peanut dressing should coat the back of a spoon and drip off slowly, too thick and it glops onto the salad in clumps, too thin and it pools at the bottom of the bowl.

Serving Suggestions

Cold jasmine tea cuts through the richness of the peanut dressing, and a crisp Riesling brings out the sweet notes in the vegetables.

• Toast the peanuts in a dry pan for 2 minutes before chopping
• Make extra dressing and keep it in the fridge for quick lunches
• Serve within an hour of dressing for the best texture

Save

This salad is what happens when spring rolls meet my impatience, and I honestly prefer it this way.

Common Questions

→ Can I make this salad ahead of time?

Prepare vegetables and dressing up to 24 hours in advance. Store components separately in airtight containers. Toss with dressing just before serving to maintain crisp texture.

→ What protein options work well?

Grilled shrimp, baked tofu, or shredded chicken complement the flavors beautifully. Add cooked protein on top or toss it with the dressed vegetables.

→ How do I adjust the dressing consistency?

Whisk in warm water one tablespoon at a time until the dressing reaches desired thickness. The sauce should coat vegetables lightly without making them soggy.

→ Can I substitute the peanut butter?

Sunflower seed butter creates a nut-free alternative with similar creaminess. Use pumpkin seeds instead of peanuts for garnish to maintain crunch.

→ What other vegetables can I add?

Shredded green cabbage, snap peas, bean sprouts, or sliced mango work wonderfully. Adjust quantities while keeping the overall balance of crunchy vegetables.

→ Is this salad gluten-free?

Use tamari instead of soy sauce and verify rice noodles are certified gluten-free. Most vegetables and the peanut dressing base naturally contain no gluten.