This Spring Roll Salad brings together chilled noodles, crisp vegetables, sweet mango, fragrant herbs, and a creamy peanut dressing for a bright, refreshing dish.
Author’s Notes
From a Substack idea to a kitchen favorite
This salad began as a simple idea shared on Substack as a convenient meal to bring to a new parent or a friend who could use a fresh, easy dinner. It was originally conceived as a deconstructed spring roll—everything laid out so you can toss it together quickly.
While testing the recipe, it quickly became an obsession. I kept making it and sharing it with friends, and the feedback was consistently enthusiastic. It’s light, crisp, and full of contrast: noodles, crunchy vegetables, juicy mango, and herbs all bound with a silky peanut dressing. It deserved a permanent place here.
Every bite is bright and satisfying. The textures—chewy chilled pasta, crunchy cabbage, tender mango, and toasted peanuts—work together to make a salad that is both nourishing and indulgent.
Chelsea’s Notes
Inspired by Vietnamese Fresh Spring Rolls
This salad is inspired by the fresh flavors found in Vietnamese fresh spring rolls, but it is not a traditional Vietnamese recipe. Those rolls typically use rice paper and rice noodles; here I use thin spaghetti for convenience. If you prefer a more classic texture, swap in rice noodles.
If you’ve never tried authentic fresh spring rolls from a Vietnamese restaurant, they’re worth seeking out. They showcase similar bright ingredients in a traditional format.
Spring Roll Salad Ingredients
| Ingredient | Notes |
|---|---|
| Thin spaghetti | Cook, rinse briefly under cold water, toss with a light spray of olive oil, let rest a few minutes, then add 1 tbsp olive oil and toss again to keep strands separate. |
| Red cabbage, bell peppers, cucumbers & carrots | Slice thinly and uniformly so the salad is easy to toss and comfortable to eat. |
| Fresh mango | Use a ripe but firm mango for clean slices that won’t turn mushy. |
| Cilantro, mint & honey-roasted peanuts | Be generous with herbs; sprinkle peanuts on just before serving to keep them crunchy. |
| Peanut dressing | Blend until smooth, thinning with water if needed for a pourable consistency. |
Storage
Store the salad components separately for best results: keep the salad, the peanut dressing, the fresh herbs, and the chopped peanuts in individual airtight containers in the refrigerator. Combine and toss just before serving so vegetables remain crisp and peanuts stay crunchy.
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Spring Roll Salad
Equipment
- Large bowl
- Small blender or high-speed jar
Ingredients
- 16 ounces thin spaghetti, plus 1 tbsp olive oil and cooking spray
- 3 cups shredded red cabbage
- 2 cups julienned red bell peppers
- 2 cups julienned cucumbers
- 2 cups shredded carrots
- 1 cup julienned mango
- 1 bunch fresh cilantro, coarsely chopped
- 1 bunch fresh mint, optional, coarsely chopped
- 1/2 cup honey-roasted chopped peanuts, coarsely chopped
- 1/2 cup creamy peanut butter
- 6 tablespoons honey
- 1/4 cup olive oil
- 1/4 cup water (more to thin if needed)
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper (optional; reduce honey if omitted)
Instructions
- Pasta: Bring 12 cups of water to a boil. Add 1 tablespoon salt when boiling. Cook the spaghetti according to package directions. Drain and rinse under cold water for about 30 seconds. Shake to remove excess water, spray lightly with olive oil cooking spray, and toss. Let sit a few minutes, then drizzle with 1 tablespoon olive oil and toss again so the strands remain separate.
- While the pasta cooks, wash and prepare the cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint. Cut everything into thin, even pieces for easy tossing and eating.
- Dressing: Combine all dressing ingredients in a small blender or jar and blend until smooth. Taste and adjust sweet, salty, or spicy components as needed. Add a splash of water to reach your preferred pourable consistency.
- Assembly: In a large serving bowl, combine the cooled pasta, cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint.
- If serving immediately, pour the dressing over the salad and toss until everything is evenly coated. If preparing ahead, dress only the portion you will eat right away and keep the remaining components separate (see storage notes). Sprinkle with chopped peanuts just before serving to preserve their crunch.
Recipe Notes
Storage: For the freshest texture, store the dressed portion separately from the extra salad, dressing, herbs, and chopped peanuts. Keep each component in an airtight container in the refrigerator and combine just before serving.
Nutrition
Serving: 1 serving | Calories: 532 kcal | Carbohydrates: 71 g | Protein: 15 g | Fat: 22 g | Fiber: 6 g | Sugar: 22 g
Nutrition information is an estimate and should be used as a guideline only.