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Spring roll salad with peanut sauce.

Spring Roll Salad

  • Author: Megan
  • Total Time: 20 minutes
  • Yield: 4 servings 1x


This Spring Roll Salad is a deconstructed spring roll topped with shrimp and tossed in a creamy peanut sauce.


  • 8 ounces vermicelli rice noodles
  • 12 ounces cooked medium shrimp
  • 1 yellow bell pepper, diced
  • 2 cups shredded romaine
  • 2 cups shredded purple cabbage
  • 1 cup sliced carrots (2-3 large carrots cut into matchsticks)
  • 1 cup diced cucumber
  • ⅓ cup chopped cilantro
  • ¼ cup chopped dry roasted peanuts, for topping

Peanut Sauce Dressing:

  • ½ cup smooth peanut butter
  • ¼ cup low-sodium soy sauce
  • 1 lime, juiced
  • 3 tablespoons rice vinegar
  • 3 tablespoons water
  • 1 tablespoon pure maple syrup
  • Pinch of pepper flakes


  1. Cook the rice noodles according to the package instructions. Drain rinse under cold water.
  2. In a small bowl or jar, stir together the dressing ingredients. If needed, add more water to thin the dressing. 
  3. Add all of the salad ingredients to a large bowl, drizzle the dressing over the top and toss to mix. 
  4. Sprinkle peanuts on top and serve.
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Category: Salad

Keywords: salad, noodles, noodle, noodle salad, thai, thai inspired, spring roll, shrimp, spring, summer, healthy, vegan, plant based, peanut, peanut sauce, peanut dressing, cabbage, vermicelli