My healthy Spring Roll Salad has all of the flavors and textures of fresh spring rolls, deconstructed in salad form! It's full of colorful, crunchy veggies and complete with a delicious peanut dressing that you'll want to drink with a spoon. This salad is vegan, gluten-free, and sure to be loved by everyone!

What is Spring Roll Salad?

This salad is inspired by fresh Vietnamese spring rolls (also called summer rolls), which are made with crisp vegetables and herbs, and sometimes rice noodles, all wrapped in rice paper and often served with a peanut dipping sauce. They can also include proteins like shrimp, pork, or chicken. Unlike fried spring rolls, fresh spring rolls are served cold, making them feel light and refreshing.

Rolling spring rolls at home is delicious, but it can also be a little finicky. The rice paper doesn’t always cooperate, and the spring rolls can end up wonky or fall apart. That’s where this spring roll salad comes in. It delivers the same flavors and textures you love — crunchy veggies, chewy rice noodles, and bold peanut dressing — minus the wrapper! It really doesn’t sacrifice anything.

While there is some vegetable chopping involved, the recipe itself is very simple. Just whisk together the dressing, toss everything in a bowl, and you’ve got a fresh, satisfying lunch or dinner, or even a flavorful side dish. Edamame adds plant-based protein, helping make this salad more filling and balanced.

Fair warning: once you taste the homemade peanut dressing, you may be tempted to eat it by the spoonful. It’s creamy, nutty, savory, and just a little sweet and spicy.

And let’s be honest — this is a pretty salad, thanks to all those fresh, colorful ingredients. It’s a far cry from a sad bowl of lettuce and croutons.

If you enjoy the fresh, bright flavors in this spring roll salad, you’ll also love my radicchio orange pistachio salad and mango pineapple salsa.

Ingredients & Substitutions

For the Salad

• Rice noodles: Thin rice noodles (vermicelli) are best for their thin, delicate, and chewy texture. Rice stick or Pad Thai noodles, which are both wider and flatter, also work. These are all naturally gluten-free and can be found in the international aisle.
• Red cabbage: The base of the salad — crisp and refreshing, with plenty of fiber and vitamins, plus a pop of color. Green cabbage works too.
• Romaine lettuce: Adds extra crunch and freshness that complements the red cabbage.
• Edamame: I use shelled, frozen edamame (soybeans), warmed gently in the microwave or rinsed with warm water to bring it to room temperature. It adds a delicious boost of plant-based protein.
• English cucumber: Adds refreshing crunch and a mild, cool flavor. I like to use a julienne peeler to create thin strips, but you can also cut it into thin matchsticks with a knife. Regular cucumber works too, though the skin is a bit tougher.
• Carrots: Add even more crunch and a touch of natural sweetness. Use a julienne peeler for thin strips, or cut into matchsticks with a knife.
• Basil: Fresh basil really brightens up the salad with its herbal freshness. You could also try mint or cilantro for a fun twist.
• Green onions: Add a zesty, savory boost.
• Sesame seeds: A sprinkle on top adds a subtle nutty flavor, texture, and visual appeal.

For the Peanut Dressing

• Peanut butter: The creamy, nutty base of the dressing. It adds healthy fats and some protein, making the dressing rich and satisfying. I recommend natural peanut butter made with just peanuts and salt to avoid unnecessary additives. Almond butter, cashew butter, or tahini are great substitutes, and I also enjoy using SunButter here.
• Rice vinegar: Adds just the right amount of tang and helps loosen the peanut butter for a smooth, creamy dressing.
• Soy sauce: Provides salty, umami flavor. Low-sodium soy sauce, tamari, or coconut aminos all work too.
• Maple syrup: A touch of natural sweetness to contrast the savory flavors. Agave nectar or any liquid sweetener can also be used.
• Sesame oil: Adds bold, nutty depth. Toasted sesame oil gives an even richer flavor.
• Garlic: Elevates the savory notes and makes the dressing irresistible. Fresh is best, but a teaspoon of garlic powder may be used.
• Ginger: Adds a fragrant, slightly spicy kick. You'll need a 2-inch piece of fresh ginger, or substitute with half a teaspoon of ground ginger.
• Sriracha: Adds mild heat and chili flavor. Adjust the amount to taste, use red pepper flakes if you like, or leave it out entirely.

Find the full ingredient list with measurements in the recipe card below.

How to Make a Spring Roll Salad

This salad is quite simple to make! Here’s how:

Step 1: Cook the rice noodles according to package instructions — most call for soaking in hot water until pliable (5-10 minutes), then draining and rinsing with cold water to stop cooking and prevent sticking.

Step 2: In a very large bowl (you’ll need plenty of room to mix), combine the shredded cabbage, shredded romaine, shelled edamame, julienned cucumber, julienned carrots, chopped basil, and finely chopped green onions. Add the prepared rice noodles and toss everything together — using your hands can help get everything evenly distributed.

Step 3: To make the dressing, combine the peanut butter, rice vinegar, soy sauce, maple syrup, sesame oil, minced garlic, and grated ginger in a medium bowl. Stir or whisk until smooth and creamy. You’ll likely need to add a splash of water to reach a drizzleable consistency. Taste and adjust sriracha or any other ingredient to your liking.

Step 4: Serve the salad on plates or in bowls with a drizzle of peanut dressing and a sprinkle of sesame seeds. You can also toss the dressing into the whole salad if you’d like, but I recommend keeping it separate if you plan to have leftovers to prevent sogginess.

How to Store This Spring Roll Salad

This salad keeps well for up to 5 days in an airtight container in the fridge, making it perfect for meal prep or an easy grab-and-go lunch or dinner.

Store the dressing separately in an airtight container or jar in the fridge for up to 1 week. The veggies will stay crisp, and the dressing will stay flavorful. If you mix the dressing into the salad before storing, it will get soggy within a couple of days.

The dressing may thicken in the fridge — simply stir in a splash of water or rice vinegar to bring it back to a pourable consistency.

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