Spring Roll Salad with Asian Peanut Dressing

spring roll salad


Units Scale

For the Salad:

  • 16 oz. bag vermicelli rice noodles
  • 4 carrots, peeled
  • 4 Persian cucumbers
  • 1 cup cilantro
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh basil (you could use Italian or Thai basil)
  • 4 scallions
  • 1/2 cup chopped dry roasted and salted peanuts (or more to taste!)
  • other optional vegetables: red bell pepper and purple cabbage
  • optional protein: poached cold shrimp or sliced tofu
  • lime wedges for serving

For the Peanut Sauce:

  • 1/2 cup creamy peanut butter
  • 1 minced garlic clove
  • pinch of salt
  • 1 tsp rice wine vinegar
  • 1/2 tsp minced ginger
  • 1/2 tsp sugar
  • 2 tsp hoisin sauce
  • 1 tbsp dark soy sauce


  1. Heat several cups of water to boil, reserving 1 cup, place the rice noodles in a large bowl and pour the boiling water over it. Toss the noodles and allow them to steep for two to three minutes, or until softened and pliable.
  2. Meanwhile, using a medium mixing bowl, combine the peanut butter, garlic, salt, rice wine vinegar, ginger, sugar, hoisin, and soy sauce and stir to combine. Begin adding the hot water, 1/4 cup at a time until the mixture is creamy and slightly runny. Set aside to cool.
  3. Drain the noodles in a colander, then transfer to a large bowl and toss so they don’t stick together (you can also add a drizzle of olive oil and toss to coat to prevent sticking).
  4. Julienne (cut into thin strips) the carrots and cucumber and slice the scallions on a thin diagonal
  5. Gently rip the fresh herbs with your hands and set aside
  6. Add the carrots, cucumber, scallions and half the fresh herbs to the bowl with the noodles, and the protein of choice if using
  7. Pour over half of the peanut sauce and gently toss.
  8. Divide the noodle salad among bowls and pour over remaining sauce and fresh herbs. Top with chopped peanuts and serve with lime wedges.