Spring Roll Salad Peanut Dressing

This Spring Roll Salad with Peanut Dressing brings together all the bright flavors and refreshing crunch of traditional Vietnamese spring rolls without any of the rolling or fuss. You get a huge bowl bursting with vermicelli noodles, crisp vegetables, juicy prawns, and a tangy peanut ginger dressing that clings to every bite. It is one of my go-to summer meals because it is endlessly versatile for allergies or preferences and makes the perfect family dinner or easy meal prep lunch.

My whole family asks for this salad year round. The first time I served it at a weekend barbecue it completely disappeared and everyone wanted the dressing recipe. You will love making this again and again.

Ingredients

• Rice vermicelli noodles: Choose a gluten free brand for those with allergies and cook just until tender for the best texture
• Lebanese cucumbers: Pick firm bright green cucumbers for the most refreshing crunch
• Carrot: Use a large carrot for sweetness and color, matchstick slices show off in every bite
• Purple cabbage: Look for small heads with crisp leaves for a vibrant color and subtle earthiness
• Iceberg lettuce: Use a fresh head, thinly sliced, for a classic spring roll texture and cool flavor
• Green onions: For mild onion pop, choose ones with vivid green tips
• Coriander leaves or cilantro: Use freshly washed and dried leaves for herbal brightness
• Mint or Thai basil: Both work for classic Vietnamese flavor, tear leaves just before using
• Peanuts: Roasted give a deeper nutty taste and add the crunch that makes the salad
• Cooked prawns: Buy peeled, deveined prawns or shrimp, look for plump and fresh for sweetness
• Lime juice: Use freshly squeezed lime for tangy flavor and to keep prawns juicy
• Sea salt: Season to taste with a fine textured salt for better blending
• Pepper: Freshly ground gives the salad savory warmth
• Smooth peanut butter or almond butter: Choose a natural type with no added sugar or oil for real flavor
• Fresh lime juice: Adds the zesty base to your dressing, always use fresh
• Sweet chili sauce: Use a gluten free version for spice and a little sweetness
• Tamari, soy sauce or coconut aminos: Gluten free or soy free options work just as well as regular soy sauce
• Fresh ginger: Grate for the brightest zing and aromatic warmth
• Garlic cloves: Use minced fresh garlic for satisfying savory depth
• Hot water: Add a little at a time until the dressing is smooth
• Optional sesame oil: Adds toasty depth, a little goes a long way

Instructions

Prepare the Rice Vermicelli Noodles:

Soak the noodles in a large bowl of boiling water for five to eight minutes or follow the directions on your package. Stir them once to loosen then watch closely as they soften. As soon as they are tender but not mushy quickly drain and rinse under cold water to stop the cooking. Set aside so they do not overcook while you prep everything else.

Make the Peanut Dressing:

While noodles soak assemble your dressing in a jar or bowl. Add peanut butter, fresh lime juice, sweet chili sauce, tamari, ginger and garlic. Whisk or shake until smooth. If the dressing looks thick add hot water one spoonful at a time whisking until you have a pourable creamy mixture. Taste for balance and add more lime or a drop of sesame oil if you like extra punch.

Prepare the Salad and Prawns:

Peel and devein the prawns if not already done then slice each prawn into two centimeter pieces. Squeeze fresh lime juice over the prawns and mix to coat for extra flavor. Prep all salad vegetables as thinly and evenly as possible for the prettiest presentation. Use a mandoline slicer for perfectly thin cucumbers, carrots, and cabbage if you have one.

Bring it Together:

In your largest serving bowl arrange the prepped noodles and all vegetables. Add the prawns on top followed by a generous drizzle of the peanut dressing. Scatter over chopped herbs and peanuts. Use salad tongs or very clean hands to gently toss and distribute the flavors so every bite is dressed just right. Serve right away while fresh and crunchy.

Herbs make the salad pop I adore fresh mint it smells like summers at my grandmother’s house and always reminds me to slow down and savor prepping the greens

Storage Tips

Prepped vegetables and cooked noodles last well in separate airtight containers in the fridge for up to three days. Keep the dressing in a small jar and combine just before eating to keep everything crisp. Leftover salad is safe to store already dressed but loses a little crunch overnight.

Ingredient Substitutions

Switch the prawns with shredded cooked chicken or tofu for a vegetarian or chicken version. For a fully nut free recipe sunflower butter and toasted seeds can replace peanut elements. Any crunchy vegetable like bell pepper or snap peas fits right in.

Serving Suggestions

Pile the salad in a big shallow bowl for a shared starter or dinner. For picnics or busy work lunches layer noodles then vegetables then protein in leakproof jars and carry dressing on the side. Sprinkle extra peanuts or red chili slices for even more pop.

Cultural Context

This salad takes all its inspiration from classic Vietnamese spring rolls but translates the assembly into a big family style dish. The creamy peanut dressing with lime and ginger bridges South East Asian flavors with super simple meal prep ideas for modern kitchens.

Seasonal Adaptations

Use thin asparagus ribbons or radishes in spring for a change try shredded Brussels sprouts in fall. Swap prawns for roast chicken as seasons shift. Fresh herbs grow best in warm months hydrate them well in icy water before use.

Success Stories

After introducing this salad at a potluck my neighbor now requests it for every gathering. Even kids who claim to hate cabbage happily dig in when the peanut dressing goes over the top. The times we’ve packed the salad for hiking trips everyone gobbles it up by the river.

Freezer Meal Conversion

You cannot freeze the assembled salad since the lettuce and herbs lose their texture but enterprising meal preppers can freeze plain cooked prawns and the dressing. Thaw overnight and combine with freshly chopped vegetables and noodles for a quick meal later.

This salad is a fresh, vibrant twist on a classic, and you’ll find yourself craving it all year long. Enjoy the crunch and tang with every delicious bite.

Common Questions About Recipes

→ How do I keep the salad crunchy for meal prep?

Store vegetables, noodles, and dressing separately until ready to enjoy. Add crushed peanuts just before serving for max crunch.

→ Can I make this salad vegetarian?

Yes, replace prawns with tofu or tempeh for a delicious plant-based version that keeps the dish flavorful and satisfying.

→ What’s the best way to slice the vegetables?

Thin sticks or shreds work best. Try using a mandoline slicer for even pieces, ensuring every bite is crisp and fresh.

→ How can I make the peanut dressing extra smooth?

Add hot water gradually until your desired consistency is reached. Blend or whisk well for a silky finish, and taste for balance.

→ Are there gluten-free options for the sauce?

Use tamari or coconut aminos instead of regular soy sauce to keep the dressing gluten-free for all dietary needs.