This Spring Roll Noodle Salad is crunchy, colorful, and absolutely loaded with flavor. Think: tender rice noodles, crisp veggies, juicy papaya, and a bright, zippy dressing that pulls it all together. Oh, and peanuts! Gotta have that peanut crunch.
It’s the kind of salad that feels like you put in way more effort than you actually did. Serve it chilled, pack it up for lunches, or make it the star of your next backyard hang. It’s light, fresh, and honestly, just plain fun to eat.
Jump to:
- Spring roll salad
- What you’ll need: ingredients
- Spring roll salad instructions
- Watch and learn: recipe video
- Essential tools for this recipe
- Frequently asked questions (FAQ’s)
- Deb’s top tips
- Creative variations to try
- How to store leftovers
- More recipes you’ll love
- Delicious pairings: what to serve with
- Spring Roll Noodle Salad
Spring roll salad
I love spring rolls—but let’s be real: I do not always love the rolling part. It starts out all Zen and Pinteresty… and then turns into a sticky rice paper wrestling match with torn wrappers and fillings launching across the counter like confetti.
So instead, I tossed all my favorite parts into a bowl and called it a win!
What you’ll need: ingredients
Please refer to the printable recipe card at the bottom of this post for the exact measurements.
- Cabbage - you can use green cabbage or purple cabbage. I've also used a package of shredded cabbage. It just makes it easier!
- rice noodles
- fresh papaya and mango
- cucumber, red bell pepper and an orange bell pepper
- cilantro
- peanuts
- limes
- salt
- jalepenos
- honey
Spring roll salad instructions
This is an overview; for detailed instructions, scroll down to the bottom!
- Cook the noodles according to package directions. Drain well and refrigerate.
- While the noodles are chilling thinly shred the cabbage and place in a large bowl. Slice the cucumber in half and scoop out the seeds with a spoon. Next thinly slice it. Slice the bell pepper too and add these ingredients to the bowl along with the cilantro.
- Next slice the papaya in half, scoop out the seeds and dice it into small bite sized pieces. Peel and dice the mango as well. Add to the bowls with the noodles.
- Mix the salad dressing - juice the limes into a small jar. Dice the jalepenos (removing the ribs and seeds to reduce the heat). Add the honey and water. Screw on the top of the jar and shake well.
- Pour the salad dressing over the salad and mix to combine. Refrigerate until ready to serve. Give it a quick mix before dishing up.
Watch and learn: recipe video
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Essential tools for this recipe
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Frequently asked questions (FAQ’s)
Yes! This salad actually gets better after it chills for a bit. You can make it up to a day in advance—just give it a good toss before serving. If you're adding peanuts, wait to sprinkle those in right before eating so they stay crunchy.
If papaya’s not your thing (or it’s hard to find), strawberries or pineapple will work beautifully. You want something sweet and juicy to balance the crunch and spice.
Not super spicy, but it does have a little kick from the jalapeño. If you’re heat-sensitive, leave out the seeds and ribs—or skip the jalapeño altogether. Want more heat? Toss in a second pepper or add a drizzle of sriracha to the salad dressing.
Deb’s top tips
Let the noodles cool completely before tossing them into the salad. Warm noodles will wilt the veggies and make the salad soggy.
- Slice the veggies thinly. Think matchstick-style! The thinner the veggies, the more they soak up that delicious dressing—and you’ll get a little bit of everything in each bite.
- Limes can vary in juiciness and tartness. Give the dressing a quick taste and adjust with more honey or salt as needed. Want it extra zippy? Add another squeeze of lime.
- If you're making this ahead, wait to add the peanuts until just before serving. They’ll stay fresh and crisp instead of getting chewy.
Creative variations to try
Add a protein like grilled shrimp, shredded chicken, or tofu to turn this into a full meal. Bonus: it packs great for lunches!
How to store leftovers
Keep any leftovers in an airtight container in the fridge for up to 3 days. The noodles may absorb some of the dressing, so add a little lime juice or water before serving to freshen it up.
More recipes you’ll love
If you loved this Spring Roll Noodle Salad, I’ve got even more easy, flavor-packed recipes you’ll want to try next! My Thai Crunch Salad is full of bold flavors and that irresistible peanut crunch, while Teriyaki Noodles are a quick and saucy favorite you can whip up any night of the week.
And if you’re craving takeout-style comfort, my Panda Express Chicken Chow Mein brings all the cozy noodle vibes—no delivery required! These recipes are fresh, simple, and totally crave-worthy!
Delicious pairings: what to serve with
Looking to round out your meal? This Spring Roll Noodle Salad pairs beautifully with just about anything, but it really shines next to these yummy recipes!
Whether you're meal prepping for the week, looking for a light lunch, or just craving something fresh and flavorful, this Spring Roll Noodle Salad checks all the boxes. It’s easy to make, endlessly customizable, and guaranteed to brighten up your table with color and crunch.
Don’t forget to check out the other reader-loved recipes linked above—they’re just as simple and satisfying! If you try this salad, I’d love to hear what you think—leave a comment below or tag me on social media. Happy cooking!
Spring Roll Noodle Salad
Ingredients
- 4 cups shredded cabbage
- 1 7.9 oz package Gluten Free Thai Peanut Rice Noodles
- 1 papaya peeled, seeds discarded and diced.
- 1 mango diced
- ½ cucumber
- ½ red bell pepper
- ½ orange bell pepper
- ½ cup chopped cilantro
- ½ cup peanuts
- Dressing
- 2 limes
- 1 teaspoon salt
- ½ jalepenos
- 2-3 tablespoons honey
- 2 tablespoons water
Instructions
- Cook the noodles according to package directions. Drain well and refrigerate.
- While the noodles are chilling thinly shred the cabbage and place in a large bowl. Slice the cucumber in half and scoop out the seeds with a spoon. Next thinly slice it. Slice the bell pepper too and add these ingredients to the bowl along with the cilantro.
- Next slice the papaya in half, scoop out the seeds and dice it into small bite sized pieces. Peel and dice the mango as well. Add to the bowls with the noodles.
- Mix the salad dressing - juice the limes into a small jar. Dice the jalepenos (removing the ribs and seeds to reduce the heat). Add the honey and water. Screw on the top of the jar and shake well.
- Pour the salad dressing over the salad and mix to combine. Refrigerate until ready to serve. Give it a quick mix before dishing up.
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