Spring Roll Salad with Peanut Dressing Recipe

Introduction

This Spring Roll Salad with Peanut Dressing offers a fresh, vibrant twist on traditional spring rolls without the wrapping. Crisp vegetables are tossed in a rich, creamy peanut dressing, making it a perfect light meal or side dish for warm days.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped roasted peanuts
• 2 tablespoons rice vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced

Instructions

1. Step 1: In a large bowl, combine the shredded cabbage, shredded carrots, sliced red bell pepper, sliced cucumber, chopped cilantro, and chopped mint.
2. Step 2: In a small bowl, whisk together the rice vinegar, smooth peanut butter, soy sauce, honey, sesame oil, lime juice, and minced garlic until smooth to create the peanut dressing.
3. Step 3: Pour the peanut dressing over the vegetable mixture and toss gently to ensure everything is evenly coated.
4. Step 4: Sprinkle the chopped roasted peanuts on top of the salad for added crunch.
5. Step 5: Serve the salad immediately for the freshest taste and texture.

Tips & Variations

• For a spicier kick, add a small amount of chili flakes or a dash of sriracha to the peanut dressing.
• Substitute the peanuts with cashews or almonds if preferred or for a nut-free version, leave them out completely.
• Add cooked shrimp, chicken, or tofu for extra protein to make it a complete meal.
• Use crunchy peanut butter to add an extra layer of texture in the dressing.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. Because the vegetables may release water over time, it’s best to keep the dressing separate and toss just before serving. Reheating is not recommended; enjoy chilled for best flavor and texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut dressing ahead of time?

Yes, the peanut dressing can be made up to 3 days in advance and stored in the refrigerator. Just give it a good stir before using as it may thicken when chilled.

What can I substitute for fresh herbs if I don’t have cilantro or mint?

If fresh cilantro or mint isn’t available, you can use fresh basil or parsley as a substitute to maintain a bright, herbaceous flavor in the salad.

Spring Roll Salad with Peanut Dressing Recipe

Print Recipe

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4.7 from 78 reviews

A fresh and vibrant Spring Roll Salad featuring a crunchy mix of cabbage, carrots, bell pepper, and cucumber, tossed with aromatic herbs and topped with a creamy peanut dressing and chopped roasted peanuts for extra texture. This salad is a light, no-cook dish perfect for a quick lunch or a healthy side.

• Author: Mia
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Salad

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 cup thinly sliced cucumber
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 2 tablespoons chopped roasted peanuts

Peanut Dressing

• 2 tablespoons rice vinegar
• 2 tablespoons smooth peanut butter
• 1 tablespoon soy sauce
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon fresh lime juice
• 1 garlic clove, minced

Instructions

1. Prepare the Salad Vegetables: In a large bowl, combine the shredded cabbage, shredded carrots, thinly sliced red bell pepper, sliced cucumber, chopped fresh cilantro, and chopped fresh mint. Mix gently to blend the vegetables and herbs evenly.
2. Make the Peanut Dressing: In a small bowl, whisk together the rice vinegar, smooth peanut butter, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic until smooth and well combined. This creates a creamy, tangy, and slightly sweet dressing.
3. Toss Salad with Dressing: Pour the peanut dressing over the salad mixture. Toss gently but thoroughly to coat all the vegetables evenly with the dressing, enhancing the flavors and textures.
4. Add Peanut Topping: Sprinkle the chopped roasted peanuts over the top of the salad for an added crunch and nutty flavor. This garnish completes the dish.
5. Serve: Serve the salad immediately to enjoy the crisp freshness of the vegetables and the vibrant flavors of the dressing and herbs.

Notes

• For best flavor, use fresh herbs like cilantro and mint.
• Adjust the honey and soy sauce in the dressing according to your preferred sweetness and saltiness levels.
• This salad is best served fresh but can be stored in the refrigerator for up to 1 day.
• To make it gluten-free, ensure the soy sauce used is tamari or a gluten-free variety.
• Chopped peanuts can be substituted with chopped cashews or almonds for variety.

Keywords: spring roll salad, peanut dressing, Asian salad, vegetarian salad, no-cook salad, fresh herbs, healthy salad, crunchy salad