Spring Roll Salad with Peanut Dressing Recipe

Introduction

This Spring Roll Salad with Peanut Dressing is a fresh and vibrant dish that’s perfect for warm days or light meals. Crisp vegetables tossed in a creamy, tangy peanut dressing make for a delightful combination of flavors and textures. It’s quick to prepare and wonderfully satisfying.

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, carrots, bell pepper, cucumber, cilantro, and mint.
2. Step 2: In a small bowl, whisk together the rice vinegar, peanut butter, soy sauce, honey, sesame oil, lime juice, and minced garlic to make the peanut dressing.
3. Step 3: Pour the peanut dressing over the salad and toss gently to coat all the ingredients evenly.
4. Step 4: Sprinkle the chopped roasted peanuts on top for added crunch and flavor.
5. Step 5: Serve the salad immediately for the freshest taste and best texture.

Tips & Variations

• For a spicier kick, add a pinch of chili flakes or a dash of sriracha to the peanut dressing.
• Try swapping peanuts for cashews if you prefer a different nutty flavor.
• If you like a creamier dressing, stir in a little coconut milk or plain yogurt.
• Add cooked shrimp or grilled chicken for a protein boost and more substantial meal.

Storage

Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The vegetables may soften over time, so it’s best enjoyed fresh. Keep the peanut dressing separate if possible and toss just before serving to maintain crispness. Reheating is not recommended as this salad is best served cold.

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 prepared in advance and stored in the refrigerator for up to 3 days. Give it a good stir before using, as some ingredients may separate.

Is this salad gluten-free?

To make this salad gluten-free, use tamari or a gluten-free soy sauce instead of regular soy sauce.

Spring Roll Salad with Peanut Dressing Recipe

Print Recipe

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4.8 from 150 reviews

A vibrant and refreshing Spring Roll Salad with a creamy peanut dressing, combining crisp vegetables and fresh herbs for a light and flavorful dish perfect as a healthy lunch or side.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian
• Diet: Low Fat

Ingredients

Scale 1x2x3x

Vegetables and Herbs

• 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

Dressing and Toppings

• 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. Combine Vegetables and Herbs: In a large bowl, mix the shredded cabbage, shredded carrots, thinly sliced red bell pepper, cucumber, chopped cilantro, and chopped mint until evenly distributed.
2. Make Peanut Dressing: In a small bowl, whisk together rice vinegar, smooth peanut butter, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic until smooth and creamy, forming the peanut dressing.
3. Dress the Salad: Pour the prepared peanut dressing over the vegetable mixture and gently toss to ensure all ingredients are well coated with the dressing.
4. Add Toppings: Sprinkle the chopped roasted peanuts evenly over the dressed salad for added crunch and texture.
5. Serve: Serve the Spring Roll Salad immediately as a fresh and tasty dish.

Notes

• This salad is best served fresh to maintain the crispness of the vegetables.
• For a vegan version, substitute honey with maple syrup or agave nectar.
• You can add cooked shrimp or shredded chicken for added protein if desired.
• Leftovers can be stored in the refrigerator for up to 1 day, but the dressing may wilt the vegetables over time.

Keywords: spring roll salad, peanut dressing, cabbage salad, Asian salad, healthy salad, fresh herbs, no-cook recipe