Spring has sprung, and so has salad season. And if you love fresh spring rolls but don’t love the fiddly part of actually rolling them, this is the recipe for you. This Spring Roll Salad has all the flavours and textures you love about a fresh Vietnamese-style rice paper roll, but everything gets thrown into a bowl instead. No wrapping, no tearing rice paper and definitely no trying to stop the filling from escaping out the sides.

It’s packed with crunchy red cabbage, fresh cucumber, carrot, edamame, vermicelli noodles and plenty of fresh mint, then topped with crispy soy-glazed tofu and crushed cashews for extra texture. But the real star of the show is the creamy peanut dressing. It’s sweet, salty, tangy and just a little spicy, and honestly, I could eat it with a spoon.

I love recipes like this because they’re incredibly easy to adapt to whatever you have in the fridge. Add extra veggies, swap the tofu for your favourite protein, leave out the cashews or add some fresh coriander, bean sprouts or spring onion. It’s one of those wonderfully forgiving recipes where you really can’t go too wrong.

It also makes a great family meal because you can serve all of the ingredients separately and let little ones build their own bowls. For younger kids, you can chop or grate the vegetables into manageable pieces and adjust the dressing to suit their tastes. And if you’re making this ahead, simply keep the dressing separate until you’re ready to eat so everything stays lovely and crunchy.

So if you’re looking for a fresh, colourful and ridiculously tasty meal to welcome spring, put down the rice paper and grab a bowl. This is your sign to skip the rolling and make a Spring Roll Salad instead.

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Spring Roll Salad

Prep Time 10

Cook Time 10

Total Time 20

Servings 4

Metric - US Customary Units

Ingredients

Crispy Soy Tofu

400 g firm tofu (diced)
1 tbsp olive oil
2 tbsp soy sauce (use GF tamari or coconut aminos if needed)

Salad Ingredients

200 g edamame
1/4 red cabbage (finely sliced)
1 large carrot (grated or julienned)
250 g cucumber (peeled into strips using a julienne peeler, with the soft middle removed)
100 g vermicelli noodles (2 cakes, soaked in boiling water for 2–3 minutes)
75 g raw cashews (crushed (optional))
20 g fresh mint leaves (chopped)

Creamy Peanut Dressing

125 g peanut butter (100% natural)
2 tbsp soy sauce (use GF tamari or coconut aminos if needed)
2 tbsp maple syrup
1 whole lime (the juice)
1 clove garlic (minced)
1/2 inch fresh ginger (peeled and grated or 1/2 tsp ginger powder)
1 tsp Sriracha (optional)
125 ml water (warm - add more or less for your preferred consistency)

Did you make this recipe?

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