Enjoy the fresh flavors of Vietnamese spring rolls in an easy-to-assemble Spring Roll Salad bowl with tender noodles. It's a delicious way to serve a side dish yet satisfying enough to have as a whole meal.
There is just something comforting about the combo of fresh veggies, a creamy dressing, and a starchy component similar to my Vegan Crispy Rice Salad. But this time, the whole dish is elevated with a delicious peanut dressing. This deconstructed healthy spring roll salad becomes my go-to when I'm short on time.
It has all the best flavors and textures of fresh spring rolls without the extra effort of wrapping them in rice paper. The whole thing comes together quickly, making it a great option for a healthy meal that don't skimp on flavor. Let's make it!
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Ingredients To Make This Spring Roll Salad Recipe:
Here's what you need to make this Vietnamese spring roll salad the vegan way, including dressing ingredients.
- (Vermicelli) Rice Noodles: These tender noodles serve as the starchy component in this salad-similar to my Vegan Pho. Prepare them according to package directions.
- Fresh Veggies: Crisp carrots, red bell pepper, cucumbers, green onions, and radishes add crunch, fresh flavors, and vibrant color.
- Edamame: A great source of protein, these beans make the salad filling. You can use any leftovers in my Edamame Crunch Salad.
- Mango: Adds a sweet, juicy contrast to the savory vegetables.
- Cilantro: Like my Easy Vegan Bean Salad, fresh cilantro ties all the flavors with its bright, herbal notes.
- Dressing Ingredients: Natural peanut butter, sesame oil, soy sauce, maple syrup, and lime juice create the most delicious peanut dressing that's creamy, tangy, and nutty.
- Garnishes: Red pepper flakes and sesame seeds to taste.
See the recipe card for quantities.
How To Make It:
- Cook the Noodles: Prepare the rice noodles according to package instructions. Drain and rinse with cold water to stop the cooking process. Set aside.
- Prep the Veggies: Use a cutting board to slice the carrots, red bell peppers, cucumbers, and radishes. Dice the mango and slice the green onions thinly.
- Make the Dressing: Whisk together peanut butter, soy sauce, maple syrup, sesame oil, and lime juice in a small bowl. Add water to reach the desired consistency.
- Assemble the Salad: In a large bowl, combine noodles, veggies, mango, and edamame. Pour the dressing over the salad and toss gently to coat.
- Finish with Toppings: Garnish with sesame seeds, fresh cilantro, and a sprinkle of red pepper flakes for extra flavor.
Top Tips:
- Use Fresh Organic Produce: Use fresh organic or local vegetables whenever possible for the best flavor and texture.
- Let It Marinade: Let the salad sit for 30 minutes to allow the flavors to meld.
- Make a Creamy Peanut Dressing: Keep the dressing slightly thick for a creamy consistency so it clings to the noodles.
Variations And Substitutions:
- For a low-carb version: Leave out the rice noodles and add more spiralized veggies. Just make sure to add enough vegetables you like if you leave out the starchy component (see my Raw Vegan Pad Thai for inspiration).
- Protein Boost: Add tofu for extra protein, like in my Vegan Banh Mi Noodles.
- Crunch Factor: Toss in bean sprouts or thinly sliced red cabbage for added texture. Especially if you have leftover Mung bean sprouts from making my Vietnamese Noodle Salad.
- Dressing Twist: Swap soy sauce for coconut aminos for a soy-free option.
Storage:
Store leftovers in an airtight container in the refrigerator for up to 3 days. Keep the leftover peanut sauce separate if possible to prevent sogginess.
Equipment Needed:
- Cutting board: To slice and dice the veggies.
- Large bowl: To assemble the salad.
- Veggie Peeler: To make the thin strips of carrots.
- Small bowl: To make the dressing.
- Pot of water: To cook the noodles.
- Mandoline slicer (optional): To slice the radishes.
- Wooden spoons: To toss the salad.
Recipe FAQs:
Yes, Thai rice noodles or even whole wheat noodles work well.
Fresh mint or parsley can be a great substitute for fresh cilantro.
Absolutely! It's a great meal prep option. Just keep the dressing in a separate air-tight container and add it before serving.
More Amazing Spring & Summer Salads To Try Next:
Looking for other recipes like this Spring Roll Salad? Try these other delicious vegan salad recipes:
If you try this Spring Roll Salad recipe, I'd really love to hear your thoughts in the comments below. I'd also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Delicious Spring Roll Salad With Peanut Dressing
Ingredients
Salad Ingredients:
- 8.8 oz package rice noodles
- 1 cup edamame
- 3 carrots
- 4 Persian cucumbers
- ⅔ cup sliced radishes
- 2 ripe mangoes
- 2 green onions
- 1 red bell pepper
- ½ cup cilantro
- red pepper flakes to taste
- sesame seeds to taste
Dressing Ingredients:
- ½ cup natural peanut butter
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon maple syrup
- 1 tablespoons toasted sesame oil
- 1 lime juice
- 1-2 tablespoons water to desired texture
Instructions
Prepare the rice noodles:
- Cook the rice noodles according to the package instructions. Once cooked, drain and rinse with cold water to stop the cooking process. Set aside to drain fully.
Prepare the vegetables:
- Edamame: If you're using frozen edamame, cook them according to package instructions, then rinse with cold water to cool.
- Carrots: Peel and julienne the carrots or use a grater for fine strips.
- Cucumbers: Slice the Persian cucumbers thinly.
- Radishes: Slice the radishes thinly, either with a knife or a mandoline slicer for even pieces.
- Mangoes: Peel and dice the mangoes into small cubes.
- Red Bell Pepper: Thinly slice the red bell pepper.
- Green Onions: Slice thinly, both the white and green parts.
Make the peanut dressing:
- In a bowl, whisk together the natural peanut butter, low-sodium soy sauce, maple syrup, sesame oil, and lime juice. If the dressing is too thick, add 1-2 tablespoons of water to reach your desired consistency.
- Taste and adjust seasoning, adding more soy sauce for saltiness or maple syrup for sweetness, if needed.
Assemble the salad:
- In a large mixing bowl, combine the rice noodles, edamame, carrots, cucumbers, radishes, mangoes, red bell pepper, and green onions.
- Pour the peanut dressing over the salad and toss gently to coat everything evenly.
Finish with toppings:
- Sprinkle the salad with fresh cilantro, red pepper flakes (for a little heat), and sesame seeds for added texture and flavor.
Serve:
- Serve immediately, or refrigerate for about 30 minutes to let the flavors meld. It's perfect as a light meal or side dish.
Related Pasta And Noodle Recipes:
Make sure to check out some of the other pasta and noodle recipes on my website!
Seema Sriram says
This is uber cool! My teens will be so happy with these always.
Ani says
Beautiful recipe! I hope to make this soon! Thank you for sharing!