This Summer roll salad combines rice vermicelli noodles with shrimp, mango, cabbage, cucumber and carrots, all tossed in a peanut sauce.
This Summer roll salad brings all the flavours of Summer rolls to the salad bowl. With a rice vermicelli base and topped with cabbage, cucumber, carrot, mango and chopped shrimp. It all gets tossed with a Vietnamese-style peanut sauce.
Ingredients and substitutions
A few notes about the key ingredients …
Rice Vermicelli Noodles – Look for these noodles in with Asian food section at the grocery store. The brand I buy (Rooster Kongmoon Rice Stick Vermicelli) has 3 “blocks” of noodles (400g/14oz) total. You’ll only need about 1/2 of a block per salad.
Mango – I love Ataulfo mangoes, which are the smaller yellow mangos. Red mangoes are just fine, too. Of course, a ripe mango is always best. To quickly ripen mangoes, you can place them in a paper bag with an apple or banana.
Shrimp – Shrimp is a classic Summer roll addition. Starting with frozen cooked shrimp makes assembling this salad super easy. Crab is an equally nice option in this salad. Either mock crab, canned crab or frozen crab would work well here.
Match-sticked carrots – Starting with store-bought match-sticked carrots is a real time saver! Alternatively, you can spiralize or shred the carrots or try using a vegetable peeler to make long slices from the carrots and roughly chop into sticks.
Coleslaw Mix – Using a coleslaw mix is a great time saver for this salad. It brings in the cabbage flavours without having to buy a whole cabbage. Of course, if you have other uses for the cabbage, you can certainly shred your own green or red cabbage to add to this salad.
How to make this Summer roll salad
This is a visual summary of the steps to make this recipe. Always refer to the complete instructions in the Recipe Card below when making the recipe.
- Start by cooking the vermicelli noodles per the package instructions (typically boiling for 5-6 minutes). Rinse in cold water and drain, then add a ayer of noodles to the bottom of the serving bowl.
- Top with a layer of coleslaw mix (or shredded cabbage).
- Top with prepared mango, cucumber, shrimp and carrot.
- Sprinkle the chopped peanuts over top of the salad.
- Add some fresh chopped cilantro on top.
- Pour the peanut dressing over the top. Toss to serve.
Recipe tips!
- As noted above, I use a few things that make this salad really easy to put together. First, I use bagged coleslaw mix as a base to bring the cabbage flavours into the bowl. Secondly, frozen cooked shrimp thaw quickly in a bowl of cold water, which can be simply chopped and added to the salad. Finally, using store-bought matchstick carrots is a real time saver!
- I love a saucy salad, so the dressing here is plentiful. You don’t need to use it all if you prefer.
- The long vermicelli noodles can be a little challenging to eat. I like to break the dry noodles in half before boiling. You can also use clean kitchen shears to cut it up a bit after cooking.
- The photos of this salad are of it untossed, as it looks a little neater :) You’ll want to toss the salad well before serving so you get all the ingredients mixed together.
Making ahead and storing
This Summer roll salad is best enjoyed freshly tossed with dressing. You could easily prepare the vegetables and peanut dressing ahead and then simply assemble to serve.
Store leftovers in the refrigerator for up to 2 days.
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Ingredients
- 2 1/4 oz rice stick vermicelli noodles, cooked and rinsed in cold water *see Note 1 below
- 2 cups coleslaw mix, or shredded cabbage *see Note 2 below
- 6 inch Persian cucumber, match-sticked *see Note 3 below
- 1 cup carrots, match-sticked or shredded *see Note 4 below
- 2 small mangoes, such as Ataulfo, peeled and cut into strips
- 8-10 frozen cooked shrimp, thawed in cold water and chopped
- 2-3 Tablespoons peanuts, chopped
- handful fresh cilantro, chopped
- 1/4 cup green onion, chopped
Vietnamese Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 2 Tablespoons hoisin sauce
- Splash fish sauce, optional
- 2 garlic clove, peeled and minced
- 2 teaspoon granulated sugar
Instructions
- Tip! I find the long vermicelli a little unwieldy to eat, so I like to snap it in half before adding it to the boiling water. You can also cut it into smaller lengths after cooking with clean kitchen shears.
- Boil a large pot of water for the vermicelli noodles. When boiling, cook according to the package instructions (typically boil for 5-6 minutes). Drain and rinse with cold water to stop the cooking.
- Tip! Quickly thaw frozen shrimp by placing them in a bowl of cold water for 10-15 minutes.
- While the vermicelli is cooking, prepare the vegetables, shrimp and mango. Set aside.
- Assemble the salad by adding a layer of vermicelli noodles on the bottom of a shallow serving bowl. Scatter some coleslaw mix (or shredded cabbage) overtop of the noodles. Arrange the cucumber, carrots, mango and shrimp on top in sections on the top. Garnish with chopped peanuts and chopped cilantro.
- Make the peanut sauce by combining all the ingredients in a food processor or blender (or use an immersion blender). Blend until smooth. *If the sauce is a bit too thick, add additional water a Tablespoon at a time, as needed.
- Pour the peanut sauce over the top of the salad. To serve, toss the salad, combining all the ingredients and coating them with the sauce.
Notes
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Hi! I’m Jennifer, a home cook schooled by trial and error and almost 40 years of getting dinner on the table! I love to share my favourite recipes, both old and new, together with lots of tips and tricks to hopefully help make your home cooking enjoyable, stress free, rewarding and of course, delicious!
