Spring Roll Salad With Peanut Dressing

The first time I made this, I'd actually intended to make proper spring rolls, but it was one of those sweltering July afternoons where even standing near a pot of boiling water felt like too much. I ended up spreading everything out in bowls, tossing it together with that peanut dressing I'd whisked up, and realizing the deconstructed version was somehow even better than what I'd planned.

My friend Anna came over for lunch that day and we ate sitting on the kitchen floor, pouring wine and talking about everything and nothing. She kept reaching for more of that dressing, dipping lettuce leaves straight into the bowl, and said this was the kind of meal that made you feel healthy without realizing you were eating something good for you.

Ingredients

• Rice vermicelli noodles: These soak up that peanut dressing beautifully and become silky and tender
• Carrot, cucumber, and red bell pepper: The crunch trio that makes every bite satisfying
• Radishes and red cabbage: Add this gorgeous pink color and a slight peppery bite
• Fresh herbs: The cilantro, mint, and basil are not optional here they're what makes it sing
• Roasted peanuts: Crush them just before serving so they stay crunchy and fragrant
• Butter lettuce leaves: Perfect little cups to wrap everything up in
• Creamy peanut butter: Natural peanut butter works best for that authentic Southeast Asian flavor
• Fresh lime juice and rice vinegar: Cut through the richness and brighten everything up
• Fresh garlic and ginger: Grate them fine so they dissolve into the dressing

Instructions

Cook and cool your noodles:

Boil the vermicelli until tender, then rinse under cold water until completely chilled

Prep your vegetables:

Julienned vegetables look beautiful but honestly, rough chopping works just fine for weeknight dinners

Whisk up that magic dressing:

Combine all dressing ingredients until smooth, adding warm water one tablespoon at a time until it coats a spoon

Bring it all together:

Toss noodles with vegetables and half the herbs, then dress with half that peanut mixture

Assemble your bowls:

Arrange lettuce cups on plates and pile that dressed salad on top

Finish with flair:

Scatter remaining herbs and crushed peanuts over everything

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Last summer I made this for a potluck and three people asked for the recipe before they'd even finished their first helping. There's something about those fresh herbs and creamy peanuts together that just makes people happy, you know?

Making It Your Own

Grilled shrimp or crispy tofu turn this into something more substantial, and I've been known to add shredded chicken when I have leftovers from a roast. The beauty is how adaptable it is while still tasting completely intentional.

Getting Ahead

You can slice all the vegetables and whisk the dressing up to two days ahead, just keep everything separate in the fridge. The noodles should be cooked the same day though, they get a bit gummy if they sit too long.

Serving Suggestions

Cold jasmine tea is the most perfect pairing I've found, something about the floral notes really complement the peanuts and herbs. A crisp white wine like Riesling works beautifully too if you're feeling fancy.

• Set everything out family style and let people build their own lettuce cups
• Extra lime wedges on the table make everything brighter
• Crushed peanuts on top right before serving keeps them crunchy

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Hope this brings a little fresh, vibrant energy to your table. It's the kind of food that just makes you feel good about eating well.

Frequently asked questions about this recipe

→ Can I make this salad ahead of time?

Yes, prepare vegetables and dressing separately up to 24 hours in advance. Store vegetables in an airtight container and dressing in the refrigerator. Toss together just before serving to maintain crispness.

→ What protein options work well with this salad?

Grilled shrimp, baked tofu, shredded chicken, or edamame make excellent additions. Simply cook your chosen protein separately and arrange on top or toss through the salad before dressing.

→ How do I make this completely nut-free?

Replace peanut butter with sunflower seed butter and use pumpkin seeds instead of roasted peanuts for garnish. The flavor profile remains similar while accommodating nut allergies safely.

→ Can I use other vegetables?

Absolutely. Shredded green cabbage, snap peas, shredded purple kale, or thinly sliced green beans work wonderfully. Aim for colorful, crunchy vegetables that hold their texture well when dressed.

→ How long does the peanut dressing keep?

Store the dressing in an airtight container in the refrigerator for up to one week. The oil may separate slightly—simply whisk well before using. Add a splash of warm water if it thickens over time.

→ Is this suitable for meal prep?

Yes, portion undressed salad into individual containers and store dressing separately. Keep refrigerated for up to 3 days. The vegetables maintain their crunch remarkably well without the dressing.