Spring Roll Salad with Peanut Dressing

Fresh, crunchy, and packed with vibrant flavors, this Spring Roll Salad with Peanut Dressing is everything you love about classic spring rolls—without the rolling! It’s a colorful, deconstructed version that comes together in a bowl, drizzled with a rich, creamy peanut dressing that ties it all together. Perfect for a light lunch, healthy dinner, or meal prep, it’s refreshing, satisfying, and full of texture.

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Why You’ll Love This Recipe
All the Spring Roll Flavor – Without the work of rolling
Fresh & Healthy – Loaded with crisp veggies and herbs
Easy to Customize – Add protein, swap veggies, or go gluten-free
Meal-Prep Friendly – Keeps well and tastes even better after marinating
Creamy Peanut Dressing – Adds the perfect savory-sweet finish

Ingredients You’ll Need

For the Salad:
2 cups shredded green cabbage
1 cup shredded red cabbage
1 cup matchstick carrots
1 cup cucumber, julienned or thinly sliced
1 red bell pepper, thinly sliced
1 cup cooked rice noodles or vermicelli (optional)
½ cup fresh mint leaves
½ cup fresh cilantro leaves
¼ cup chopped green onions
½ cup chopped roasted peanuts (for crunch)
1 tbsp sesame seeds (optional, for garnish)
Lime wedges, for serving

Optional Add-ins:
1 cup cooked shrimp, shredded chicken, or tofu
½ avocado, sliced
Bean sprouts or edamame

For the Creamy Peanut Dressing:
¼ cup creamy peanut butter
1 tbsp soy sauce or tamari
1 tbsp rice vinegar
1 tbsp lime juice (fresh)
2 tsp honey or maple syrup
1 tsp sesame oil
1–2 tbsp warm water (to thin, as needed)
½ tsp grated garlic
¼ tsp grated ginger (optional, for a zingy kick)

Tools You’ll Need
Cutting board and sharp knife
Large mixing bowl
Small whisk or blender for dressing
Measuring spoons and cups
Mandoline slicer (optional, for thin slicing)
Serving bowls

Step-by-Step Instructions

Step 1: Make the Peanut Dressing

1. In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and ginger.
2. Add warm water, 1 tablespoon at a time, until the dressing reaches a pourable consistency.
3. Taste and adjust seasoning as needed—add more lime for tang, soy sauce for salt, or honey for sweetness.

Step 2: Prepare the Vegetables

1. Wash and thinly slice or shred all vegetables.
2. Keep them uniform in size for easy eating and visual appeal.

Step 3: Cook the Rice Noodles (If Using)

1. Cook noodles according to package instructions.
2. Drain, rinse with cold water, and set aside.

Step 4: Assemble the Salad

1. In a large mixing bowl or platter, combine shredded cabbage, carrots, cucumber, bell pepper, rice noodles, herbs, and green onions.
2. Toss gently to mix.
3. Add cooked shrimp, chicken, or tofu if using.

Step 5: Add the Peanut Dressing

1. Drizzle peanut dressing over the salad.
2. Toss everything to coat evenly, or serve dressing on the side for dipping.

Step 6: Garnish & Serve

1. Top with chopped peanuts, sesame seeds, and a squeeze of fresh lime.
2. Serve immediately or chill for 15–20 minutes to let the flavors meld.

Tips for the Best Spring Roll Salad
Slice Everything Thin – Makes it easier to eat and closer to spring roll texture
Use Fresh Herbs Generously – Mint and cilantro bring that authentic Vietnamese flavor
Prep Ahead – Keep veggies and dressing separate until ready to serve
Make it a Meal – Add your favorite protein for a filling lunch or dinner
Don’t Skip the Crunch – Peanuts and sesame seeds add texture and flavor

Serving Suggestions
Serve as a light main dish or a colorful side salad
Pair with grilled chicken skewers or tofu for a protein-packed meal
Wrap in lettuce cups for fun, bite-sized versions
Add a side of veggie soup or miso soup for a complete lunch
Great for potlucks or picnics—easy to transport and serve

How to Store & Reheat

Storing:
Refrigerate: Store leftover salad and dressing separately in airtight containers for up to 3 days
Keep Noodles Separate: If using rice noodles, store them separately to avoid sogginess

Reheating:
No reheating needed—this salad is best served cold or at room temperature
To freshen leftovers, toss with a squeeze of lime or a spoonful of fresh dressing

Frequently Asked Questions

1. Can I use crunchy peanut butter in the dressing?
   Yes, it adds extra texture—just be sure to mix well or blend it for a smoother finish.
2. What’s the best protein to add?
   Shrimp, grilled chicken, tofu, or tempeh all work great.
3. Is this recipe gluten-free?
   Use gluten-free soy sauce or tamari, and gluten-free rice noodles for a safe option.
4. Can I make this ahead of time?
   Yes! Prep the veggies and dressing separately, then toss together just before serving for the best texture.

Final Thoughts
This Spring Roll Salad with Peanut Dressing is the ultimate no-fuss, flavor-packed dish. With fresh, crunchy vegetables and a luscious peanut dressing, it’s healthy, vibrant, and satisfying. Whether you’re eating clean, hosting friends, or just craving something light and refreshing, this salad hits the spot.
Give it a try—you’ll love every bite of this crisp and creamy combo!

Preparation Time: 20 minutes
Cooking Time: 5 minutes (for noodles or protein, if using)
Cuisine: Asian-Inspired

Nutritional Information (Per Serving):
Calories: 380 | Protein: 10g | Carbohydrates: 32g | Fat: 24g | Fiber: 5g | Sodium: 480mg

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