Recipe: Cold Roll Salad with Peanut Dressing

Kate Davies
Written by Kate Davies
Kate Davies
Written by Kate Davies Communications & Marketing Manager

Kate has more than 15 years of experience in private health insurance, spanning marketing, compliance, sales and member services. She specialises in creating clear, accessible content that helps members understand and get the most from their health cover. As Communications and Marketing Manager at Phoenix Health, Kate plays a central role in shaping the organisation’s voice and ensuring consistent, high-quality communication across every channel.

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Published: September 24, 2025
Last checked: March 19, 2026

Amazing for lunch or dinner, this spring-perfect salad brings all the best parts of a cold roll together in one bowl.

Spring roll salad with peanut dressing

Prep time: 20 minutes
Cook time: 15 minutes
Serves: 4

Ingredients

For the salad

  • 200 grams vermicelli rice noodles, cooked
  • 1 cucumber, julienned
  • 1/4 head purple cabbage, finely chopped
  • 2 carrots, julienned
  • 1 red capsicum, finely sliced
  • 1/4 cup peanuts, crushed
  • 1/4 cup coriander, chopped
  • 1/2 bunch spring onion, chopped
  • 2 tablespoons sesame seeds

For the peanut dressing

  • 1/2 cup peanut butter
  • 3 tablespoons coconut aminos
  • 1 tablespoon soy sauce
  • 1 tablespoon rice vinegar
  • 2 tablespoons hot water
  • 1 tablespoon sriracha
  • 1 teaspoon garlic powder
  • 1/2 teaspoon ginger
  • 1 tablespoon toasted sesame oil

Method

  1. Cook vermicelli noodles and rinse with cold water.
  2. While the noodles cook, prepare the vegetables and chop the peanuts.
  3. Add all ingredients to a large bowl.
  4. Whisk the dressing ingredients together in a small bowl, pour over the salad, mix and serve.

Notes

You can swap out the peanut butter for SunButter for a nut-free version.

Add a protein like tofu to make it more filling and satisfying.

Source: Healthy Girl Kitchen