If you’re a fan of fresh veggies and great flavour, this Spring Roll Salad is going to be for you. Perfectly cooked rice noodles, thinly shaved veggies and a sauce of rich and creamy peanut butter are going to make this recipe a homerun in your house!

Spring Roll Salad.

Spring Roll Salad- Cooking Rice Noodles

Cooking rice noodles isn’t as straightforward as you’d think. They’re super thin, delicate, and can overcook easily.

The key to getting them perfect every time is to keep them away from the stove. Place your noodles in a large mixing bowl or pot. Pour over boiling water (just enough to cover) and just let them sit and soften. No need to boil them in the water; the hot water is enough.

Let your noodles sit for 3-4 min max. Give them a stir and strain off the water. The next step is crucial. Pour some cold water into the pot to cool them down as quickly as possible. This is going to make sure they don’t overcook. Let them sit in the water until you’re ready to mix your salad!

Spring Roll Salad

Spring Roll Salad- Making the sauce. 

This sauce is so good. It’s nutty, bright, rich and perfect for this kind of salad.

The key to getting the dressing perfect every time is to whisk like your life depends on it! Peanut butter is full of fat, which means it’s going to need a little extra convincing to emulsify with the soy, lime and other liquid ingredients.

By adding an extra touch of water to your bowl, you give more room for the fat of the peanut butter to mix. When you’re making it, it might seem like it’s not going to combine; just keep whisking and streaming in a little bit of water until it’s nice and creamy.

Spring Roll Salad

Tofu should always be first on your list. 

Tofu gets a bad rap, and I can understand why. You should put past misconceptions aside and realise that tofu is like a blank canvas, ready for whatever you throw at it! It has the ability to take on any flavour, any cooking style, and texture you want.

For this recipe, we used firm tofu. There are a few different styles ranging from silken (soft) to very firm. Firm tofu is best for frying as it holds up in the pan and once it gets crispy, it stays crispy.

The secret is cornstarch. We added about ¼ cup of cornstarch (along with kosher salt and pepper) into a large ziplock bag with the cubes of firm tofu. By shaking it, you can get every inch and side of the tofu evenly coated.

Shaking off the extra starch is also key. A thin shell of crispness is all we need to make tofu your family’s new favourite ingredient.

Other Recipes to Check Out!

If you liked the sound of this Spring Roll Salad, here are a few other recipes I think you’ll enjoy!

Green Curry Shrimp Noodles

Peanut Red Curry

Ginger Beef Noodles

Spring Roll Salad

Print Recipe
Prep Time 20 minutes
Servings 4
Spring Roll Salad


  • 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


  • 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!
Print Recipe
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