Spring Roll Salad: Fresh, Crunchy, and Packed with Flavor
If you’re a fan of fresh veggies and bold flavors, this Spring Roll Salad Recipe is about to become your new go-to. This dish has all the textures and taste of classic spring roll recipes, but without the hassle of wrapping.
Perfectly cooked rice noodles, thinly sliced vegetables and crispy tofu. Everything is tossed in a creamy, nutty dressing that makes this dish irresistible.
It’s quick, customizable, and a total home run for lunch, dinner, or meal prep.
How to Cook Rice Noodles Perfectly
Cooking rice noodles may seem simple, but their delicate nature makes them easy to overcook. Without a watchful eye, they can quickly turn into mush. The key? Avoid direct heat for the best texture.
- Place the noodles inside a large mixing bowl or pot.
- Add just enough boiling water to cover them—no need to simmer.
- Soak the rice noodles for 3-4 minutes and stir once or twice to prevent them from sticking.
- Strain and rinse with cold water to stop them from overcooking and clumping.
Pro Tip: If you’re meal prepping, keep the cooked noodles in cold water until you’re ready to use them. This will keep your spring roll salad fresh and prevent the noodles from clumping together. When you’re ready to serve, simply drain them and toss them into your salad for the perfect texture. A little drizzle of sesame oil can also help keep them from sticking!
The Secret to the Best Peanut Dressing
This dressing is everything. Nutty, tangy, creamy flavors coat the veggies and noodles like a dream. The key? Whisk like your life depends on it—peanut butter needs some convincing to emulsify!
For extra depth of flavor, try lightly toasting the peanut butter in a dry pan for a minute before mixing. This enhances its nuttiness and gives the dressing a richer taste. To achieve a thinner dressing, add a tbsp of water at a time until the consistency feels just right.
A bit of finely grated ginger or a tbsp of soy sauce can help balance the sweet and salty flavors nicely. If you like heat, a pinch of red pepper flakes or a dash of chili crisp will bring a spicy kick.
To get the best result, you can blend the dressing in a food processor. You can also shake it up in a jar for a quick and easy option. No matter how you prepare it, this peanut dressing ties everything together and makes every bite of the Spring Roll Salad irresistible!
Tofu Done Right – Crispy & Golden
Tofu has a reputation for being bland, but firm tofu is a total game-changer. When treated right, it’s crispy on the outside, tender inside, and soaks up flavor like a sponge. You can find it in most Asian markets or grocery stores and the good stuff makes all the difference.
Here’s how to make tofu your new favorite ingredient:
- Start with firm tofu – Avoid soft or silken types for this recipe.
- Press the tofu. Wrap it in paper towels. Place a heavy pan on top. Let it sit for 10 minutes to remove extra moisture.
- Coat it for crispiness – Cut into cubes, then toss in a large zip lock bag with some cornstarch, kosher salt and black pepper.
- Shake it up – Seal the bag and shake until every cube is evenly coated.
- Fry to perfection – Heat a neutral oil in a pan and fry until golden brown on all sides.
Pro Tip: Shaking off excess cornstarch before frying ensures just the right level of crispness without a gummy texture.
Assembling Your Spring Roll Salad
Now for the fun part—mixing up this fresh, crunchy, flavor-packed salad.
This salad is all about texture and balance. The crunch of fresh veggies, the chewiness of cooked rice noodles, and the crispiness of firm tofu all come together for the perfect bite. When you combine these with the creamy, nutty dressing, every forkful delivers bold flavors and refreshing brightness.
One of the great things about this Spring Roll Salad recipe is that it’s highly customizable. If you prefer extra crunch, try adding shredded purple cabbage or thinly sliced radish.
Want even more protein? Toss in some grilled shrimp, sliced chicken, or a handful of edamame. If you’re a fan of spice, a drizzle of sriracha or a pinch of red pepper flakes will kick things up a notch.
When tossing everything together, be gentle with the noodles to avoid breakage. Using tongs or your hands will help evenly coat everything with that creamy peanut dressing. For extra flavor, let the salad sit for 5-10 minutes before serving, allowing the noodles and veggies to soak up all the goodness.
What to Serve with Your Spring Roll Salad
This salad is fresh and tasty on its own. It also pairs well with other dishes that compliment its flavor and texture. Whether you’re serving it as a side or making it part of a larger meal, these pairings will take your meal to the next level.
Want to turn this salad into a complete meal? Serve it with any of these sides for a balanced, restaurant-worthy feast at home!
- Green Curry Shrimp Noodles – A Thai-inspired noodle dish with rich coconut milk, tender shrimp, and bold green curry flavors. The creamy spice complements the crisp, refreshing elements of the Spring Roll Salad recipe perfectly.
- Crispy Wontons – Crunchy, golden bites filled with tasty meat or vegetables add a nice contrast to the fresh salad. Dip them in a sweet chili sauce for an added burst of flavor.
- Grilled Lemongrass Chicken – A protein-packed side that adds a smoky, slightly citrusy depth to the meal. The chicken has caramelized edges and a juicy center. This pairs nicely with the nutty and tangy peanut dressing in the salad.
- Vietnamese Summer Rolls – You can serve this salad with traditional spring rolls filled with shrimp, herbs, and vermicelli noodles.
- Sticky Glazed Tofu – For a plant-based protein, serve this salad with firm tofu. Toss the tofu in a soy glaze with a touch of garlic and sesame. The crispy, savory tofu contrasts beautifully with the light and crunchy salad.
- Chili Garlic Prawns – For something spicy, try quick-seared prawns tossed in chili, garlic, and soy sauce and for a nice kick. You can also add some full fat coconut milk to the sauce to sweeten things up.
Spring Roll Salad Storage & Meal Prep Tips
- Meal Prep Friendly – Store the salad and dressing separately, then toss just before serving.
- Keep It Fresh – Refrigerate in an airtight container for up to 2 days.
- No Soggy Noodles – If making ahead, keep the cooked rice noodles stored in cold water until ready to mix.
This Spring Roll Salad recipe is fresh, vibrant, packed with crunch and ready in under 30 minutes. Whether this is going to be the star of the show, a side dish, or part of a larger feast, it’s sure to be a hit.
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Ingredients:
- 1/4 cup Red Cabbage shaved thin
- 2 Carrots Julienned
- 1/2 Cucumber cut into strips
- 1 cup Bean Sprouts
- 1/2 Red Onion Sliced
- 1 cup Cilantro chopped
For the Sauce
- 2 Garlic Cloves minced
- 1/3 cup Crunchy Peanut Butter
- 1 tbsp Rice Wine Vinegar
- 1/2 Lime Juiced
- 2 tbsp Soy Sauce (Less Sodium)
- 1 tbsp Sesame Oil
- Water to Thin
For the Tofu
- 1 lbs (block) Firm Tofu cubed
- 1/4 cup Cornstarch
- 1 tsp Kosher Salt
- 1 tsp Black Pepper
Instructions:
- Place about 2 cups or three pucks (depending on your brand of noodles) into a large bowl. Pour over enough boiling water to submerge and let that sit for 3-4 min. Once cooked, strain off the hot water and cool them down with cold water. Set aside.
- Into a mixing bowl, combine 2 cloves of minced garlic, ⅓ cup of crunchy peanut butter, 1 tbsp of rice wine vinegar, the juice from half a lime, 2 tbsp of soy sauce, 1 tbsp of sesame oil, and a splash of water. Now, this dressing might seem like it won't come together; use a whisk and give it some time. If it still won't emulsify, add in 1 tbsp of water and keep whisking! Set it aside.
- Cube up 1 lb of firm tofu, add it to a large zip lock bag with ⅓ cup of corn starch, 1 tsp of kosher salt, and 1 tsp of black pepper. Give it a good shake and set it aside.
- With a sharp knife, slice ½ red cabbage, 3 large carrots, ½ a cucumber, ½ red onion, and chop 1 cup of cilantro.
- Place a large frying pan over medium heat and add in 2 tbsp of olive oil. Once heated, gently lay in your coated tofu (make sure to shake off any excess starch). Don't move it around too much; allow each side to crisp up and turn a light golden brown. Allow to fry for 6-7 min. Remove from the heat.
- Into a large bowl, add your cooked and cooled noodles, your chopped veggies, and your sauce. Give it a good mix. Add in your fried tofu and enjoy!
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