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 anytime you want a light, flavorful meal. Crisp vegetables and fragrant herbs come together with a creamy, tangy peanut dressing for a satisfying combination.

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, red 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 until smooth and well combined.
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 over the top for added texture and flavor.
5. Step 5: Serve the salad immediately to enjoy the freshest taste and crispness.

Tips & Variations

• For a spicy kick, add a pinch of red pepper flakes or a drizzle of sriracha to the dressing.
• Swap peanut butter for almond or cashew butter if there are nut allergies or for a flavor variation.
• Add cooked shrimp or shredded chicken to turn the salad into a more filling meal.
• Use shredded kale or spinach in place of cabbage for a different leafy base.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. The salad is best enjoyed fresh, as the vegetables may release water and become less crisp over time. Keep the peanut dressing separate if possible and toss just before serving. Reheating is not recommended.

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 or separate slightly.

What can I substitute if I don’t have rice vinegar?

If rice vinegar is unavailable, you can substitute with apple cider vinegar or white wine vinegar for a similar mild acidity that complements the dressing.

Spring Roll Salad with Peanut Dressing Recipe

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★★★★★

4.9 from 80 reviews

A vibrant and refreshing Spring Roll Salad with a creamy, flavorful peanut dressing. This easy-to-make salad combines crisp cabbage, carrots, bell pepper, cucumber, and fresh herbs, tossed in a tangy and slightly sweet peanut dressing, then topped with crunchy roasted peanuts for added texture. Perfect as a light lunch or a side dish for any meal.

• Author: Nora
• 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. Combine the vegetables: In a large bowl, mix together the shredded cabbage, shredded carrots, thinly sliced red bell pepper, cucumber, chopped cilantro, and chopped mint, ensuring even distribution of all ingredients.
2. Prepare the peanut dressing: In a small bowl, whisk the rice vinegar, smooth peanut butter, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic thoroughly until the dressing is smooth and creamy.
3. Toss the salad: Pour the prepared peanut dressing over the mixed vegetables in the large bowl. Toss gently but thoroughly to coat all the salad ingredients evenly with the dressing.
4. Add the finishing touch: Sprinkle the chopped roasted peanuts on top of the dressed salad to add a pleasant crunch and enhanced peanut flavor.
5. Serve: Serve the Spring Roll Salad immediately to enjoy its fresh flavors and crisp textures at their best.

Notes

• For added protein, consider adding cooked shrimp, chicken, or tofu.
• You can substitute peanut butter with almond butter if allergic to peanuts.
• The salad is best eaten fresh but can be refrigerated for up to 1 day; stir gently before serving.
• Adjust the honey or lime juice levels for sweeter or tangier dressing according to taste.
• Use gluten-free soy sauce to make the recipe gluten-free.

Keywords: Spring Roll Salad, Peanut Dressing, Asian Salad, Fresh Salad, Healthy Salad, Vegetarian Salad, No Cook Salad