Spring Roll Salad Peanut Dressing

This Spring Roll Salad with Peanut Dressing has become my top choice for a quick yet vibrant meal that captures everything I love about fresh Vietnamese spring rolls but skips all the rolling and wrapping. Each forkful is a lively mix of crisp veggies, silky noodles, succulent prawns, and creamy peanut dressing. It is gluten free and naturally dairy free plus perfect for making ahead for lunch or light dinners.

My first time making this was for a last minute picnic and it instantly became a family favorite now meal prepping this salad means my lunches stay exciting all week

Ingredients

• Rice vermicelli noodles: I look for gluten free brands that have a springy texture and do not get mushy
• Lebanese cucumbers: thin sticks offer crunch and refreshing flavor choose ones that feel heavy for their size
• Carrots: sweet and earthy opt for ones with smooth skins for best freshness
• Purple cabbage: brings color and crunch pick tightly packed heads
• Iceberg lettuce: classic for a crisp base look for crisp and pale leaves
• Green onions: a fresh bite select bright green stalks
• Coriander leaves: classic herby flavor buy a bunch with bright leaves no wilting
• Mint or Thai basil: adds coolness and depth
• Peanuts: roasted and roughly chopped for texture use unsalted to control salt levels
• Cooked prawns: sweet protein make sure they are peeled and deveined for convenience
• Lime juice: fresh brightness roll on the counter first for more juice
• Sea salt and pepper: brings the flavors together
• Peanut butter or almond butter: creamy base for dressing choose a smooth and no sugar added variety
• Fresh lime juice: makes the dressing pop
• Sweet chili sauce: for gentle heat use gluten free
• Tamari or coconut aminos: gluten free salty savoriness
• Fresh ginger: grated for punchy warmth use plump knobs that smell spicy
• Garlic cloves: depth and zing minced fresh is best
• Hot water: helps the dressing blend smoothly
• Sesame oil (optional): for hint of toastiness pick a high quality toasted variety

Instructions

Prepare the Rice Vermicelli Noodles:

Soak rice vermicelli noodles in a large bowl with boiling water for five to eight minutes or follow the package instructions. Stir them once to keep them separate then rinse under cold water and drain well. Set aside so they do not stick together.

Make the Peanut Dressing:

In a jar or mixing bowl combine peanut butter lime juice sweet chili sauce tamari fresh ginger garlic and two tablespoons hot water. Whisk or shake until smooth and creamy. If it is too thick add more water little by little until pourable. For extra punch add the optional sesame oil.

Prepare the Salad and Prawns:

Peel and devein the prawns if needed then slice them into two centimeter pieces. Place in a bowl and squeeze the juice of a whole lime over the prawns followed by salt and pepper to season. Slice cucumber carrots and cabbage very thin using a mandoline if you have one. Slice lettuce and green onions as well. Pick the coriander and mint or basil leaves off the stems.

Bring it Together:

In a very large mixing bowl layer the noodles all the prepared vegetables and herbs then top with seasoned prawns. Drizzle generously with the peanut dressing and toss gently until every strand and bite is coated. Scatter over the chopped peanuts just before serving for maximum crunch.

Mint is my personal hero in this salad every time I add extra the whole bowl tastes incredibly refreshing. The first time my niece helped chop the veggies she declared dinner was the prettiest she had ever seen and now she calls this rainbow salad.

Storage Tips

Store salad components separately in airtight containers in the refrigerator to keep textures perfect. Noodles and veggies will last up to three days if stored dry and cool. Always keep dressing in a separate small jar and never pour it over salad until ready to eat as this keeps everything crisp.

Ingredient Substitutions

Tofu is a stellar plant based swap for prawns and works beautifully when pressed and cubed. If you crave more heat use a hot chili sauce in the dressing. Butter lettuce or romaine both work as a substitute for iceberg for a slightly different crunch.

Serving Suggestions

Serve this salad on a generous platter for a fun family style meal or pack into separate lunch boxes for a refreshing work lunch. Offer extra lime wedges and chopped roasted peanuts on the side so everyone can personalize their bowl.

Cultural and Seasonal Adaptations

Spring rolls are a central dish in Vietnamese cuisine beloved for their lightness and interactive dipping. When summer comes swap purple cabbage for thinly sliced radish and use the juiciest local carrots you can find for added sweetness. In cooler months you can toss in blanched edamame or shredded rotisserie chicken for something heartier.

Bringing this for a lunch potluck insured I left with an empty bowl and poem of thanks taped to my Tupperware. This salad is always a hit and makes any meal feel like a celebration.

Common Questions About Recipes

→ Can I substitute prawns with another protein?

Yes, this salad is easily adaptable. Try shredded chicken, tofu, or even tempeh to suit your taste or dietary needs.

→ How do I prevent noodles from sticking together?

Rinse the vermicelli noodles under cold water after soaking and gently toss them with a little oil before storing or serving.

→ What vegetables work well in this salad?

Classic options include cucumber, carrot, purple cabbage, lettuce, and green onions. Add bell pepper or snap peas for extra crunch.

→ How far ahead can I prep ingredients?

Prep veggies and dressing up to 2 days in advance, storing each separately. Combine just before enjoying for best texture.

→ Is the peanut dressing suitable for nut allergies?

Substitute peanut butter with sunflower seed or tahini for a nut-free, allergy-friendly option that still delivers creamy flavor.

→ Can this be made vegetarian or vegan?

Absolutely. Use tofu or omit prawns entirely. Ensure the dressing uses plant-based ingredients like coconut aminos if desired.