Spring Roll Salad With Peanut Dressing

This spring roll salad captures all the fresh flavors of a traditional rice paper roll without the tedious work of wrapping them individually. It is a vibrant mix of crunchy vegetables, soft rice noodles, and golden tofu that satisfies any craving for takeout.

Best of all, the creamy peanut sauce acts as a savory bridge that brings the entire bowl to life.

Ingredients

Yields: 4 generous servings

The Tofu Protein

• 14 ounces extra-firm tofu, drained and pressed
• 1 tablespoon low-sodium soy sauce
• 1 tablespoon cornstarch
• 1 tablespoon toasted sesame oil

The Salad Base

• 4 ounces thin rice vermicelli noodles
• 4 cups shredded romaine lettuce or Napa cabbage
• 2 cups purple cabbage, thinly sliced
• 1 large cucumber, cut into matchsticks
• 2 medium carrots, julienned or shredded
• 1 red bell pepper, sliced into thin strips
• 1/2 cup fresh mint leaves, torn
• 1/2 cup fresh cilantro, chopped
• 1/4 cup roasted peanuts, crushed

The Creamy Dressing

• 1/2 cup creamy peanut butter
• 2 tablespoons rice vinegar
• 2 tablespoons lime juice
• 1 tablespoon soy sauce
• 1 tablespoon honey or maple syrup
• 1 teaspoon fresh ginger, finely grated
• 1 clove garlic, minced
• 2 to 4 tablespoons warm water

Prepare the Tofu

Good tofu starts with removing the liquid so it can actually get crispy. Take your block of extra-firm tofu and wrap it in a heavy kitchen towel. Place something heavy on top, like a textbook or a cast-iron pan, for about fifteen minutes.

Once it feels firm and dry to the touch, cut it into small cubes. This step is the difference between a soggy salad and one with a satisfying bite.

Soften the Noodles

Rice noodles are very delicate and do not require actual boiling on the stove. Place your dry vermicelli in a large heat-proof bowl and cover them completely with boiling water. Let them sit for about five to seven minutes until they are tender but still have a bit of chew.

Drain them in a colander and rinse immediately with cold water to stop the cooking process. Rinsing also removes excess starch so the noodles don’t stick together in a big clump.

Crisp the Cubes

Put your tofu cubes into a bowl and toss them with soy sauce. Once the liquid is absorbed, sprinkle the cornstarch over them and toss again until they look dusty. Heat the sesame oil in a non-stick skillet over medium-high heat.

Add the tofu in a single layer and let it cook until each side is golden brown and crackly. Set the finished cubes aside on a plate to cool slightly while you finish the rest of the meal.

Shred the Veggies

The beauty of a spring roll salad is the variety of textures from the raw vegetables. Use a sharp knife to slice the cucumbers and bell peppers into thin, matchstick-sized pieces.

If you want to save time, you can use a mandoline or a food processor for the cabbage and carrots. Having everything cut into similar shapes makes the salad much easier to eat with a fork or chopsticks. Toss all these colorful veggies into your largest mixing bowl.

Shake the Dressing

In a small bowl or a mason jar, combine the peanut butter, vinegar, lime juice, soy sauce, sweetener, ginger, and garlic. Stir it vigorously with a whisk. The mixture will likely look thick and chunky at first, but don’t worry.

Add warm water one tablespoon at a time and keep whisking until it reaches a pourable, silky consistency. Taste it and add a little more lime if you want it zesty or more honey if you prefer it sweet.

Tear the Herbs

Fresh herbs are not just a garnish in this recipe; they are a core part of the flavor profile. Mint and cilantro give the salad that signature “spring roll” freshness. Instead of chopping the mint finely, try tearing the leaves by hand to release the oils without bruising them.

Add the herbs directly to the bowl with your vegetables and noodles. This ensures the herbal notes are distributed throughout every bite.

Combine the Components

Add the cooled rice noodles to the bowl of shredded vegetables. Drizzle about half of the peanut dressing over the top and use tongs to toss everything together.

You want the noodles to be well-lubricated so they separate easily. Once the base is coated, fold in the crispy tofu cubes gently so they don’t break apart.

If the salad looks a bit dry, add a splash more dressing until it looks perfectly glossy.

Plate and Garnish

Divide the mixture into four large bowls. For the best presentation, try to pile the ingredients high in the center. Sprinkle the crushed roasted peanuts over the top for an extra layer of crunch.

If you have any remaining herbs or a wedge of lime, place those on top as a final touch. Serve the salad immediately while the tofu is still warm and the vegetables are at their maximum crispness.

Can I add other proteins to this bowl?

While tofu is the traditional choice for a plant-based version, this salad base is very versatile. You can easily swap the tofu for cooked shrimp, shredded chicken, or even thinly sliced seared steak.

If you use shrimp, poaching them briefly in salted water with a slice of lemon keeps them tender. If you use chicken, rotisserie chicken from the grocery store is a great shortcut for busy weeknights. Just make sure to toss your chosen protein in a little bit of the peanut dressing before adding it to the bowl.

How do I prevent the noodles from sticking?

Rice noodles are notorious for turning into a solid block if they sit for too long after draining. The best way to prevent this is to toss them with a teaspoon of sesame oil or a little bit of the peanut dressing immediately after you rinse them with cold water.

This creates a barrier that keeps the strands separate. If you are making this salad ahead of time, it is actually better to keep the noodles separate from the vegetables until the very last moment. If they do stick together, a quick rinse under warm water will usually loosen them back up.