Description
This Spring Roll Salad captures all the flavors of fresh spring rolls in a crunchy, vibrant salad. Loaded with vegetables, herbs, and a tangy peanut dressing, it’s perfect for a light lunch or side dish.
Ingredients
Scale
Ingredients
- 2 cups shredded cabbage (green or purple)
- 1 cup shredded carrots
- 1 red bell pepper, thinly sliced
- 1 cucumber, julienned
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh mint leaves, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 cup cooked shrimp or chicken, optional
- 1/4 cup roasted peanuts, chopped
- For the dressing:
- 3 tbsp peanut butter
- 2 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp honey or maple syrup
- Water to thin as needed
Instructions
Instructions
- In a large bowl, combine cabbage, carrots, bell pepper, cucumber, and herbs.
- If using, add cooked shrimp or chicken.
- In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, lime juice, sesame oil, and honey. Add water a little at a time to reach desired consistency.
- Pour dressing over the salad and toss to coat evenly.
- Top with chopped roasted peanuts and serve immediately.
Notes
For a vegetarian version, omit shrimp or chicken. You can also wrap portions in rice paper sheets for mini spring rolls.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 20mg
Keywords: spring roll salad, fresh salad, peanut dressing, healthy lunch, Vietnamese salad