If you’re craving the vibrant flavors of spring rolls but don’t feel like rolling them, this spring roll salad is your answer! It offers the same delicious and refreshing experience with less hassle. It’s a low maintenance and a quick dinner option that’s perfect for busy weeknights! This salad is also the perfect colorful and flavorful addition to your next potluck.
This deconstructed version of the classic spring roll features all your favorite ingredients – crunchy vegetables, crispy noodles and a zingy sauce – without the wrapper. It’s gluten free, dairy free and packed with nutritious goodness, making it a wholesome and refreshing meal. If you love this spring roll salad, you’ll also love my other non-boring salads! Check out my mason jar taco salad, buffalo chicken caesar salad and Asian chicken jars!
What Is a Spring Roll?
A spring roll is a delightful and versatile dish with roots in various Southeast Asian cuisines.It typically consists of a filling of fresh vegetables, herbs, and sometimes protein (like shrimp, pork, or tofu) that is wrapped in a thin rice paper wrapper. This spring roll salad consists of the filling of the spring roll without the wrapper and instead adds in some rice noodles!
Why You’ll Love This Salad
It’s so easy to make!
This salad is packed with fresh flavors!
It’s nutrient-dense and colorful.
This salad is gluten free and dairy free.
This dish is kid-friendly!
This salad is perfect for your next get together.
This is the best dish to make when you’re craving spring rolls but don’t feel like rolling them!
Equipment Needed
All you need to make this spring roll salad is a cutting board, knife, bowl and a blender.
Ingredients Needed
Noodles: I used rice noodles in this spring roll salad. I like to cook them according to the package and then pan fry them to give them a little crisp!
Carrots: I used shredded carrots in this recipe! They add some crunch and color to this recipe.
Cucumber: Cucumbers add a refreshing crunch to this salad!
Green Onion: Green onions add zest to this dish!
Red Pepper: Red pepper adds a touch of sweetness without being too overpowering.
Cabbage: I used purple cabbage in this recipe to add a pop of color! It is also a nutritional powerhouse.
Cashews: Roasted cashews add a delicious crunch to this salad, giving it an incredible texture!
Coconut Aminos: I used coconut aminos in the dressing as a soy substitute!
Almond Butter: Almond butter helps make the sauce super creamy!
Lime: Lime gives the sauce a refreshing taste.
Sriracha: I used sriracha in the sauce to give it some spice. This is totally optional!
Olive Oil: Olive oil has so many benefits and is used as the base of this dressing.
Ginger: Ginger gives this dressing a delicious kick!
Step By Step Instructions
Step 1: Gather your ingredients.
Step 2: Combine sauce ingredients in a high speed blender.
Step 3: Cook rice noodles according to package. If you want to make them crispy like I did, add them to a pan and pan fry them for 5-7 minutes after draining them.
Step 4: Chop the vegetables.
Step 5: Add all salad ingredients to a bowl and pour sauce over! Enjoy!
Storage
Store this spring roll salad in an airtight container in the refrigerator for 4-5 days.
Variations
Base: I used rice noodles in this salad, but you can definitely try other bases. Try using crispy rice or quinoa!
Vegetables: Bean sprouts, snap peas, radish, avocado, beets and broccoli would also be delicious in this spring roll salad!
Sauce: I used a sweet almond butter sauce for this salad, but you can use any kind of dressing you love. Try peanut, sesame ginger or lime vinaigrette instead!
Nuts: I used cashews to add some crunch to this salad. Feel free to omit them or swap them for another nut like peanuts, almonds or walnuts.
How to Serve
This spring roll salad makes a great meal prep. Serve it with the dressing on the side and pour the dressing on when you are ready to eat it.
It also makes a delicious lunch or dinner option. I like to pair my spring roll salad with a protein!
This spring roll salad is also perfect for a dinner party or BBQ! It is best served cold or at room temperature.
Recipe FAQs
How can I add protein to this salad?
I like to add chicken or salmon to this salad for protein!
What kinds of noodles can I use in this recipe?
I used rice noodles in this salad!
Can I make this for meal prep?
Yes, this salad is great for meal prep! Make sure to store the dressing on the side until you are ready to eat.
What other veggies could I add to this salad?
Try adding radish, bean sprouts, avocado or pea shoots!
Is this spring roll salad gluten free?
Yes, this salad is gluten free as long as you use gluten free noodles!
Is this salad dairy free?
Yes, this salad is dairy free.
Can I make this salad nut free?
You can make this salad nut free by swapping sunflower butter into the dressing recipe and omitting the cashews. You can use pumpkin seeds or sunflower seeds in place of the cashews!
What other sauces could I pair with this salad?
This salad would also taste great with peanut, lime or sesame ginger dressing!
Related Recipes
Be sure to try these delicious lunch ideas next:
If you make this spring roll salad and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or TikTok.
Spring Roll Salad
Equipment
- 1 bowl
- 1 cutting board
- 1 knife
- 1 blender
Ingredients
Sauce
- 1/4 cup coconut aminos
- 1 tbsp lime juice
- 1 clove garlic
- 1/2 cup olive oil
- 2 tbsp sriracha (optional)
- 1 inch ginger
- 1/3 cup almond butter
Salad
- 1 package rice noodles
- 1 cucumber
- 3 carrots
- 1/2 purple cabbage
- 1 bunch green onions
- 1 red pepper
- 1 cup roasted cashews
Instructions
- Gather your ingredients.
- Combine sauce ingredients in a high speed blender.
- Cook rice noodles according to package. If you want to make them crispy like I did, add them to a pan and pan fry them for 5-7 minutes after draining them.
- Chop the vegetables.
- Add all salad ingredients to a bowl and pour sauce over! Enjoy!
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