This Spring Roll Salad has chilled noodles, crunchy veggies, sweet mango, fresh herbs, and the best creamy peanut dressing!
Author’s Notes
From Substack Idea to Full-On Obsession
I wasn’t planning to share this recipe here because I had originally shared the idea over on Substack as part of a meal to bring a new mom or friend who could use one. The post featured a deconstructed spring roll salad that could be tossed together quickly for a fresh, straightforward meal.
But while I was testing the recipe, I could not get enough of it. I became completely obsessed and couldn’t wait to make the whole meal for someone else just to hear what they thought. It ended up getting rave reviews, and between that and how often I found myself craving it, I knew it deserved a permanent spot here too.
This spring roll salad is incredibly fresh, light, and absolutely loaded with crisp vegetables and fragrant herbs. Every bite is packed with flavor, and it’s one of those meals that leaves you feeling just as good as it tastes!
the cook’s Notes
Inspired by Vietnamese Fresh Spring Rolls
This spring roll salad is inspired by the fresh flavors and ingredients It is satisfying to in Vietnamese fresh spring rolls, but it is not a traditional Vietnamese recipe.
Traditional fresh spring rolls are typically made with rice paper and rice noodles. I use thin spaghetti here because it is affordable, straightforward to find, and holds up well for meal prep, but rice noodles are a great swap for a more traditional experience.
And if you have never tried fresh spring rolls from a local Vietnamese restaurant, absolutely add them to your list. They are incredibly fresh, flavorful, and well worth enjoying in their traditional form!
Spring Roll Salad Ingredients
| Ingredient | Let’s Chat About It |
|---|---|
| Thin spaghetti | After cooking, rinse very briefly under cold then coat with olive oil spray, and toss. Let sit for a few minutes, then add 1 tablespoon olive oil and toss again. This will ensure they aren’t all clumped together! |
| Red cabbage, bell peppers, cucumbers & carrots | Slice everything thinly and evenly so the salad is straightforward to toss and eat. |
| Fresh mango | Use a ripe but firm mango so it stays intact instead of turning mushy. |
| Cilantro, mint & honey-roasted peanuts | For the best spring roll salad, be generous with the fresh herbs and sprinkle the peanuts on just before serving to keep them nice and crunchy. |
| Peanut dressing ingredients | Blend until completely smooth, adding a splash of water as needed to reach a pourable consistency. |
Storage
For the freshest spring roll salad, store the salad, peanut dressing, fresh herbs, and chopped peanuts in separate airtight containers in the fridge. Toss everything together just before serving so the vegetables stay crisp and the peanuts keep their crunch.
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