Save This vibrant salad captures all the fresh flavors of Vietnamese spring rolls without the rolling. Crisp vegetables like julienned carrots, cucumbers, radishes, and bell pepper combine with tender rice vermicelli noodles. Fresh herbs—cilantro, mint, and basil—bring aromatic brightness, while bean sprouts add satisfying crunch.
The star is the creamy peanut dressing, whisked together with soy sauce, lime juice, rice vinegar, garlic, and ginger. A touch of honey balances the tanginess, and sriracha adds gentle heat if desired. Serve in butter lettuce cups for an elegant presentation, with extra dressing on the side.
The first time I made this salad, I'd actually intended to make fresh spring rolls but was running too late for a dinner party. I threw everything in a bowl instead, and my guests kept asking for the recipe. Sometimes the best discoveries happen when you take the easy way out.
My sister visited last summer and we ate this on the back porch three nights in a row. The way the cold noodles tangle with the crisp vegetables just works, especially when you're eating in bare feet and the weather's warm enough that cold food feels like a revelation.
Ingredients
- Rice vermicelli noodles (100 g): These thin noodles absorb the peanut dressing beautifully while staying pleasantly slippery
- Carrot, cucumber, red bell pepper, radishes, red cabbage: The crunch here is non-negotiable, so cut everything thin and uniform
- Bean sprouts (1 cup): Add incredible freshness and a satisfying snap in every bite
- Fresh herbs (cilantro, mint, basil): Dont skimp here, they make the whole dish sing with authentic Vietnamese flavors
- Lettuce leaves: Use these as cups to scoop up the salad or as the base for serving
- Creamy peanut butter (1/4 cup): The foundation of the dressing, look for one with just peanuts and salt
- Soy sauce or tamari (2 tbsp): Adds the essential savory depth and saltiness
- Fresh lime juice (2 tbsp): Cuts through the rich peanut butter and brightens everything
- Honey or maple syrup (1 tbsp): Balances the salty elements with just enough sweetness
- Fresh garlic and ginger: These aromatics make the dressing taste complex and fresh
Instructions
- Cook and cool the noodles:
- Boil the vermicelli according to package directions, then immediately rinse under cold water until completely chilled
- Prep your vegetables:
- Julienned vegetables should be thin and uniform, almost like matchsticks, so they tangle nicely with the noodles
- Whisk the dressing:
- Combine all dressing ingredients in a bowl, whisking until smooth and creamy, then thin with warm water until it coats a spoon
- Build the salad base:
- Toss the cooled noodles with all the prepared vegetables and half the fresh herbs in your largest bowl
- Dress and serve:
- Start with half the dressing and toss gently, adding more as needed, then pile onto lettuce leaves and finish with remaining herbs and peanuts
Save This has become my go-to summer potluck dish because it travels well and actually tastes better after the flavors have had time to mingle. Last week I made it for a picnic and someone literally ate the serving bowl clean with a spoon.
Making It Your Own
The beauty of this salad is how easily it adapts to whatever you have in the refrigerator or what you're craving. Add protein if you want it to be more substantial.
Dressing Variations
Sometimes I switch up the peanut butter for almond butter when I want something slightly sweeter, or add an extra tablespoon of sriracha when I need more heat. The base formula stays solid regardless of small tweaks.
Serving Suggestions
This salad works as a light main course or as part of a spread with other Vietnamese-inspired dishes. Cold beer or crisp white wine pairs perfectly with the bold flavors.
- Set out extra crushed peanuts at the table so everyone can add more crunch
- The dressing keeps for a week in the fridge, so double the batch
- Dont skip the fresh herbs, theyre what makes this taste restaurant-quality
Save Hope this brings as many easy, delicious dinners to your table as it has to mine.
Recipe Q&A
- → Can I make this ahead of time?
-
Yes, prepare vegetables and dressing up to 24 hours ahead. Store components separately in the refrigerator. Toss with dressing just before serving to maintain crisp texture.
- → What can I use instead of rice vermicelli noodles?
-
Soba noodles, glass noodles, or even shredded cabbage work well. For a low-carb version, use additional vegetables or zucchini noodles in place of rice noodles.
- → Is this dish spicy?
-
The base salad is mild. Heat comes from sriracha in the dressing, which is optional. Adjust from ½ to 1 teaspoon depending on your preference, or omit entirely for a non-spicy version.
- → How do I make this vegan?
-
Substitute maple syrup for honey in the dressing. All other ingredients are naturally plant-based, making this an easy vegan-friendly dish with a simple swap.
- → Can I add protein to this salad?
-
Grilled shrimp, baked tofu, or shredded chicken breast are excellent additions. Season with soy sauce and garlic before cooking, then serve atop the salad or alongside lettuce cups.
- → How long does the peanut dressing keep?
-
Store leftover dressing in an airtight container in the refrigerator for up to one week. The dressing may thicken when cold—simply whisk in a small amount of warm water before using again.
