Spring Roll Salad with Peanut Sriracha Dressing

Spring Roll Salad with Peanut Sriracha Dressing

This spring roll salad delivers the flavors of rice paper rolls in a fast, bowl-style format. Chilled noodles, crisp vegetables, and fresh herbs are coated in a creamy peanut sriracha dressing that is salty, tangy, and gently spicy.

The key is contrast: cool noodles against crunchy vegetables, bright herbs against rich dressing, and a light finish that still feels satisfying.

Why This Recipe Works

Rinsing the noodles under cold water stops the cooking and keeps them springy. Shredded cabbage and julienned carrots add crunch, while cucumber and bell pepper keep the salad light and juicy. The sauce uses hot water to loosen the peanut butter so it clings without becoming heavy, and rice vinegar lifts the richness with clean acidity.

Ingredients Overview

Thin rice noodles are the base. Purple cabbage, carrots, cucumber, red bell pepper, cilantro, green onions, and peanuts provide layers of texture and flavor. The dressing blends peanut butter, soy sauce, fish sauce, rice vinegar, sriracha, garlic powder, ginger, and sesame oil for depth and heat.

How to Make It

Cook the noodles until just tender, then rinse well and drain so they do not water down the dressing. Prep the vegetables into thin slices and shreds for even bites. Whisk the dressing until smooth and pourable, then toss everything together so the noodles and vegetables are evenly coated.

Tips, Variations, and Storage

If the dressing is too thick, add hot water a tablespoon at a time until it loosens. For meal prep, keep the dressing separate and toss just before serving to preserve crunch. The salad keeps up to 3 days in an airtight container.