Name: Spring Roll Salad with Peanut Dressing Recipe
Prep time: 10 min
Total time: 10 min
Cuisine: Asian-Inspired
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

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Introduction

This Spring Roll Salad with Peanut Dressing is a vibrant, fresh, and flavorful meal perfect for warm days or light lunches. Crisp vegetables combined with a creamy peanut dressing create a delightful Asian-inspired dish that’s quick to prepare and sure to satisfy.

A white bowl holds a layered noodle salad with four main parts. The bottom layer is made of white rice noodles, soft and smooth, filling most of the bowl. On one side, there are bright purple shredded cabbage pieces, and next to them light orange thin carrot strips. On the other side, fresh green leafy vegetables are visible. The top layer is covered with a creamy brown peanut sauce drizzled unevenly over the noodles, sprinkled with small black sesame seeds and roughly chopped peanuts. Fresh green chopped herbs lightly cover the sauce, adding contrast and freshness. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In a large bowl, combine the shredded cabbage, carrots, bell pepper, cucumber, cilantro, and mint.
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.
Step 3: Pour the peanut dressing over the salad and toss gently to coat all the ingredients evenly.
Step 4: Sprinkle the chopped roasted peanuts on top for added crunch.
Step 5: Serve immediately to enjoy the freshest flavors.

Tips & Variations

For a heartier meal, add cooked shrimp, grilled chicken, or tofu to the salad.
If you prefer a thinner dressing, whisk in a tablespoon or two of water until you reach your desired consistency.
Feel free to swap cilantro and mint with fresh basil or Thai basil for a different herbal note.

Storage

This salad is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Keep the dressing separate if possible and toss just before serving to maintain crispness. Reheat is not recommended as the fresh vegetables are best served cold or at room temperature.

How to Serve

The dish shows a white bowl filled with several layers. The bottom layer is made of fresh green leaves that cover the base. On top of that, there are white rice noodles arranged in a loose pile in the center. Over the noodles, there is a thick orange-colored sauce spread unevenly, with visible black seeds mixed in. Around the noodles and sauce, there are thin strips of bright purple cabbage on the left side and thin orange carrot strips on the right. Fresh green herbs are sprinkled generously on top of the sauce and noodles. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use crunchy peanut butter instead of smooth?

Yes, crunchy peanut butter can be used and will add extra texture to the dressing, but smooth peanut butter ensures a creamier, more even sauce.

Is this salad gluten-free?

This salad can be gluten-free if you use gluten-free soy sauce or tamari. Otherwise, regular soy sauce contains gluten.