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, easy 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!
Chelsea’s Notes
Inspired by Vietnamese Fresh Spring Rolls
This spring roll salad is inspired by the fresh flavors and ingredients I love 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, easy 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 easy 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.
Use Leftover Veggies In These Recipes
Spring Roll Salad
Equipment
Ingredients
- 16 ounces thin spaghetti plus 1 tbsp olive oil and cooking spray
- 3 cups shredded red cabbage
- 2 cups julienned red bell peppers (julienne = cut into long thin strips)
- 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
- 3 tablespoons rice vinegar
- 3 tablespoons reduced-sodium soy sauce
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper optional (may want to reduce honey without it)
Instructions
- Pasta: Bring 12 cups of water to a boil. Once boiling, add 1 tablespoon salt. Cook the spaghetti according to the package directions. Drain, then rinse under cold water for about 30 seconds. Shake well to remove excess water, spray lightly with olive oil cooking spray, and toss. Let sit for a few minutes, then drizzle with the 1 tablespoon olive oil and toss again.
- While the pasta cooks, wash and prepare the cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint.
- Dressing: Add all of the dressing ingredients to a small blender or blender jar and blend until smooth. Taste and adjust as needed, adding a splash of water if you'd like a thinner dressing.
- Add the cooled pasta, cabbage, bell peppers, cucumbers, carrots, mango, cilantro, and mint to a large serving bowl.
- If serving the entire salad right away, pour the dressing over the top and toss until everything is evenly coated. Otherwise, dress only the portion you plan to eat (see storage note). Sprinkle with the chopped peanuts and serve immediately.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
