This post may contain affiliate links. Please read our disclosure policy.
Move over spring rolls, it’s salad season, so we’re turning one of my favourite dishes into a salad with this spring roll salad recipe. Inspired by Vietnamese spring rolls, with the addition of noodles and topped with a homemade peanut dressing, this recipe is perfect to add to your salad lineup.
Why You’ll Love This Spring Roll Salad
Flavourful – Full of delicious ingredients, this spring roll salad is inspired by Vietnamese spring rolls with noodles and a delicious peanut sauce dressing.
Customizable – Want to add in other fresh ingredients? What about switching out the tofu for a different protein? This recipe is fully customizable with your favourite ingredients.
Yummy – Carrots, cabbage, peppers, cucumber and more! This spring roll salad is bright and filled with fresh flavours.
Maria Koutsogiannia
Maria is the creator of FoodByMaria and your go-to Greek food expert for cozy, flavor-packed recipes. Inspired by her Mediterranean roots, she brings traditional Greek flavors, feel-good ingredients, and a whole lot of joy to everyday cooking.
Ingredient Notes
Carrots: Crunchy, tasty, and highly nutritious, I love cooking with carrots. And you can bet that I am snacking on them while cooking.
Red Pepper: Everyone has one – what colour pepper is your favourite pepper? For this recipe, I love using red pepper.
How To Make This Spring Roll Salad
1. Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
2. Saute the tofu in a pan with 1-2 tbsp olive oil until golden, about 5-10 minutes. Finish with a splash or two of tamari.
3. Make the dressing by whisking together all of the dressing ingredients and set aside. Use 1 tbsp warm or hot water as needed to loosen the dressing.
4. Toss the noodles with the veggies, dressing and top with the cooked tofu. Add extra green onions and more lime juice if desired.
Expert Tips & FAQ
If tofu isn’t for you, try your own favourite protein as a salad topper! For meal prep, just add all of the ingredients to a container, and store them in the fridge BUT don’t mix together until ready to eat.
Other Recipes You’ll Love
Vietnamese Inspired Cabbage Salad
Collard Summer Salad Rolls with Lime Peanut Sauce
Spring Mix Salad
Vegan Rice Paper Rolls with Peanut Sauce
For more eBooks:
If you want more deliciousness at the click of your finger, be sure to check out FoodByMaria’s Newest Mini Cookbooks. Limited time offer of 3 for $20USD.
Save this recipe for later
Watch the Video
Ingredients
For the tofu
- 100 g vermicielli or rice noodles, cooked
- 300-400 g firm tofu, pressed and cubed
- olive oil
- 2-3 tbsp tamari or soy sauce
For the salad
For the peanut dressing
- 6 tbsp peanut butter
- 3 tbsp regular or spicy sesame oil
- juice of one lime
- 3 tbsp warm water
- 3 tbsp tamari
- 1 ½ inch knob of ginger grated
- 3 cloves garlic grated
- 1 ½ tbsp sambal chili paste
Instructions
Start Cooking- Cook the noodles according to package directions and then rinse with cold water to cool. Set aside.
- Saute the tofu in a pan with 1-2 tbsp olive oil until golden, about 5-10 minutes. Finish with a splash or two of tamari.
- Make the dressing by whisking together all of the dressing ingredients and set aside. Use 1 tbsp warm or hot water as needed to loosen the dressing.
- Toss the noodles with the veggies, dressing and top with the cooked tofu. Add extra green onions and more lime juice if desired.
Notes
- If tofu isn’t for you, try your own favourite protein as a salad topper!
- For meal prep, just add all of the ingredients to a container, store in the fridge BUT don’t mix together until ready to eat.
1 person is discussing this recipe. Join in
Tasted great!