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

Amazing for lunch or dinner, this spring-perfect salad is all the best parts of a cold roll… in a bowl!

Prep time: 20 minutes
Cook time: 15 minutes
Makes: 4 serves

What you’ll need

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 water, hot
    • 1 tablespoon sriracha
    • 1 teaspoon garlic powder
    • 1/2 teaspoon ginger
    • 1 tablespoon toasted sesame oil

How to make it

STEP 1: Cook vermicelli noodles and rinse with cold water.

STEP 2: While noodles cook, prepare vegetables and chop the peanuts.

STEP 3: Add all ingredients to a large bowl.

STEP 4: Whisk dressing ingredients together in a small bowl and pour over the top of the vegetables, mix and serve!

 

Notes

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

Add another protein like tofu to make it even more delicious and satisfying!

 

Source: healthygirlkitchen.com/recipes/salads/spring-roll-in-a-bowl/