Spring Roll Salad with Peanut Dressing, gluten-free
Updated: Sep 27
This Spring Roll Salad with Peanut Dressing has all the fresh flavours and textures of a rice paper roll, without the rolling and wrapping. It's loaded with crunchy vegetables, rice vermicelli noodles, fresh herbs and prawns, then tossed with a creamy peanut and ginger dressing.
Fresh, filling and easy to prepare, it's naturally gluten-free and dairy-free and can easily be adapted to suit different proteins.
WHY YOU’LL LOVE THIS SPRING ROLL SALAD
Quick and easy: All the flavour of fresh spring rolls without having to roll them individually.
Fresh and crunchy: Cucumber, carrot, cabbage, lettuce and herbs give the salad plenty of freshness and texture.
Easy to customise: Swap the prawns for shredded chicken or another favourite protein.
Great for meal prep: Prepare the individual components ahead and assemble when you're ready to eat.
Watch How to Make It
PREPARING AHEAD & MEAL PREP
This salad is ideal for preparing ahead, but for the best texture, store the components separately and assemble just before eating.
Vegetables and herbs: Wash, slice and prepare in advance. Make sure everything is thoroughly dry before storing in airtight containers in the refrigerator.
Rice noodles: Prepare according to packet instructions, rinse under cold water and drain thoroughly before refrigerating in a separate container.
Prawns: Keep the cooked prawns refrigerated in a separate airtight container.
Peanut dressing: Prepare the dressing ahead and refrigerate in a sealed jar. Bring it closer to room temperature and shake or stir well before serving. If it thickens in the fridge, loosen it with a little warm water.
To serve: Combine the noodles, vegetables, herbs and prawns, then add the dressing and chopped peanuts just before serving so they retain their crunch.
For individual meal-prep portions, divide the prepared ingredients between airtight containers, keeping the dressing and peanuts separate until you're ready to eat.
Other Salad Recipes
Spring Roll Salad with Peanut Dressing, gluten-free
Serves 4-6 | Prep 10-15 minutes | Soaking noodles for 5 minutes
INGREDIENTS
Salad:
250g Rice Vermicelli Noodles, gluten-free
2 Lebanese cucumbers, sliced into sticks*
1 large carrot, grated or sliced into thin sticks*
¼ purple cabbage, finely shredded*
¼ iceberg lettuce, thinly sliced
3 green onions, thinly sliced
1 cup coriander leaves
1 cup mint OR Thai basil leaves
½ cup peanuts, roughly chopped
20 cooked prawns, peeled and deveined
juice of 1 lime
Salt and pepper
Peanut Salad Dressing:
½ cup smooth peanut butter (or almond butter)
¼ cup fresh lime juice
3 tablespoons sweet chilli, gluten-free
2 tablespoons tamari soy sauce (or coconut aminos), gluten-free
2 tablespoons fresh ginger, grated
2 garlic cloves, minced
2-3 tablespoons hot water (enough to create a smooth consistency)
Optional: 1 tablespoon sesame oil
* Optional to use a mandoline slicer
INSTRUCTIONS
1. Prepare the Rice Vermicelli Noodles: Soak the noodles in a bowl of boiling water for 5-8 minutes or according to packet instructions. Once soft, rinse under cold water, drain, and set aside.
2. Make the Peanut Dressing: In the meantime, combine the salad dressing ingredients in a jar and shake, or add to a bowl and whisk. If too thick, add a tablespoon of hot water at a time until it creates a smooth salad dressing consistency. (Tip: for extra flavour, add 1 tablespoon sesame oil).
3. Prepare the Salad and Prawns: Cut the prawns into approximately 2 cm pieces and place in a bowl. Squeeze over the lime juice and gently toss. Slice and prepare the vegetables and herbs.
4. Bring it together: Add to a large bowl all the ingredients, season and drizzle over the Peanut Salad Dressing, and gently toss to combine. Serve and enjoy!
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Recipe and Photography Margaret Pahos @CreateCookShare
This was so fresh and incredibly easy for a Monday night quick dinner!! Will absolutely make again!
my favorite foods, sounds really good, will try it thanks.😍
I could eat this everyday!!