Spring Roll Salad With Peanut Dressing Recipe

I have a passion for vibrant salads, and this Spring Roll Salad with Peanut Dressing is one of my favorites. Crisp Napa cabbage, carrots, and rice paper strips unite with mint and cilantro to form a playful dish. My peanut dressing, enriched with soy and lime, offers a unique twist.

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I recently whipped up a Spring Roll Salad With Peanut Dressing that really surprised me with its crunchy and creamy textures. I was instantly drawn to how the roughly sliced rice paper, shredded Napa cabbage, julienned carrots and cucumber all mixed together to create a vibrant crunch.

The red bell pepper, bean sprouts, fresh mint, cilantro and Thai basil leaves add so much color and flavor that each bite bursting with the freshness of spring. Meanwhile the peanut dressing brings everything together with its rich creamy peanut butter that is perfectly balanced by a splash of soy sauce, a bit of rice vinegar, lime juice and a touch of honey.

I quickly fell for this viral spring roll salad vibe that reminds me of a great eggroll salad or even a spring roll noodle salad, but without all of the fuss of rolling them up. Give it a try and enjoy the fresh light flavors!

Why I Like this Recipe

I like this recipe for a bunch of reasons:

1. I love how crunchy and fresh everything feels. When i mix the bell pepper, cabbage, carrots, and all that tasty herb stuff, my mouth gets hit with these amazing textures that really wake me up.

2. I’m really into the peanut dressing. It’s creamy but still has a bit of a kick from the red pepper flakes and ginger. I mean, i can easily adjust the seasoning to my taste which makes it feel truly mine.

3. This salad is quick and fuss-free. Unlike rolling rice paper rolls, i just tear up the sheets and toss it all together. It saves so much time and i can still enjoy all the flavors of a spring roll without the extra work.

4. It all blends together really well if i let it sit for a few minutes. That waiting time lets the flavors mix and intensify, which makes every bite craveable even if its not perfect every time.

Ingredients

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Rice paper sheets: mostly carbohydrate that adds crunch and subtle texture.
Napa cabbage: low-calorie leafy veggie that provides fibre and vitamins.
Carrots: sweet crunch with beta carotene for good vision and energy.
Red bell pepper: adds vibrant color along with vitamin C and natural sweetness.
Peanut butter: gives healthy fats, protein, and a creamy vibe to dressing.
Soy sauce: offers salty umami flavor which really intensifies the overall taste.
Lime juice: brings tanginess and brightness to balance the savory notes.
Fresh ginger: adds a subtle spice boost and a bright aroma to kick up dressing.
Bean sprouts: provide a crispy texture, are low in calories, and pack nutrients.

Ingredient Quantities

Salad Ingredients:
- 3 rice paper sheets, roughly sliced into strips
- 2 cups shredded Napa cabbage
- 2 medium carrots, julienned
- 1 red bell pepper, thinly sliced (seeds removed)
- 1 cucumber, julienned
- 1 cup bean sprouts
- 1/4 cup fresh mint leaves
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh Thai basil leaves

Peanut Dressing:
- 3 tablespooons creamy peanut butter (natural is best)
- 2 tablespooons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespooon fresh lime juice
- 1-2 teaspoons honey
- 1 clove garlic, minced
- 1 teaspoon freshly grated ginger
- 2-4 tablespooons warm water (to thin the dressing)
- A pinch of red pepper flakes

How to Make this

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1. Start by prepping your veggies. Gather your 2 cups Napa cabbage, 2 julienned carrots, 1 thinly sliced red bell pepper (seeds removed), 1 julienned cucumber, 1 cup bean sprouts and 1/4 cup each of mint, cilantro and Thai basil leaves.

2. Tear or roughly slice the 3 rice paper sheets into strips and add them to your veggie mix.

3. In a small bowl, combine 3 tablespooons creamy peanut butter, 2 tablespooons soy sauce, 1 tablespoon rice vinegar, and 1 tablespooon fresh lime juice.

4. Add 1-2 teaspoons honey, 1 minced garlic clove and 1 teaspoon freshly grated ginger into the peanut mixture.

5. Slowly whisk in 2-4 tablespooons warm water until the dressing becomes smooth and has a nice consistency.

6. Sprinkle a pinch of red pepper flakes into the dressing for an extra kick.

7. Pour the peanut dressing over your salad and gently toss everything together until all the ingredients are well coated.

8. Taste the salad and adjust any seasoning if needed, maybe a little more lime juice or honey depending on your taste.

9. Let the salad sit for about 5 minutes so all the flavours can really blend together.

10. Serve in a bowl and enjoy your crunchy, creamy Spring Roll Salad With Peanut Dressing.

Equipment Needed

1. A large cutting board to prep and slice all the veggies
2. A sharp chef’s knife for julienning, mincing garlic and slicing the red bell pepper
3. A large mixing bowl for tossing together the veggies and rice paper strips
4. A small bowl to mix the peanut dressing
5. Measuring spoons and a small measuring cup for the dressing ingredients
6. A whisk or fork to blend the peanut butter, soy sauce and other liquids
7. A spatula or large spoon to gently toss the salad ingredients together
8. A serving bowl for enjoying your Spring Roll Salad With Peanut Dressing

FAQ

Q: What makes this spring roll salad stand out?

A: Its mix of fresh, crunchy veggies combined with a sweet n tangy peanut dressing really gives it an amazing burst of flavors every bite.

Q: Can i make the dressing ahead of time?

A: Yeah, you can prep the dressing a few hours in advance. Just keep it covered and stir in the water when you're ready to use it.

Q: How do i adjust the consistency of the dressing?

A: Simply add warm water, a tablespoon at a time, until you get the smooth and pourable texture you're after.

Q: Can i swap or add any other vegetables?

A: Sure, feel free to add extra veggies like sliced red onions or avocados. It's a flexible recipe so do what feels right to you.

Q: How do i avoid soggy rice paper in my salad?

A: Slice your rice paper just before serving so they stay crisp and don't absorb too much of the dressing.

Spring Roll Salad With Peanut Dressing Recipe Substitutions and Variations

Instead of using rice paper sheets, you can tear up large butter lettuce leaves for that fresh crunch.
If you don’t have Napa cabbage, try substituting with regular green cabbage for a similar texture.
You can use yellow or orange bell pepper in place of red bell pepper if you’re looking for a sweeter flavor.
For the peanut butter, cashew butter or almond butter makes a great alternative if you’re out or looking for a different taste.
If soy sauce isn’t what you have, tamari sauce works fine and is a good gluten free option too.

Pro Tips

1. When you’re chopping your veggies try to cut them into roughly the same size pieces so you dont end up with some bites too overpowering others.
2. For the peanut dressing, add your warm water slowly to get a smooth consistency—not too runny but not super thick either, and always give it a good whisk until it blends.
3. Let your salad sit for a few minutes after tossing everything together; this lets the flavors really mix and makes it taste more rounded.
4. Finally, dont be afraid to tweak the seasoning a bit—if you think it needs extra tang or a sweeter kick, adjust with more lime or honey as you go.

Spring Roll Salad With Peanut Dressing Recipe

Recipe by Francis Mead

0.0 from 0 votes

Servings

servings

Calories

105

kcal

Equipment: 1. A large cutting board to prep and slice all the veggies
2. A sharp chef’s knife for julienning, mincing garlic and slicing the red bell pepper
3. A large mixing bowl for tossing together the veggies and rice paper strips
4. A small bowl to mix the peanut dressing
5. Measuring spoons and a small measuring cup for the dressing ingredients
6. A whisk or fork to blend the peanut butter, soy sauce and other liquids
7. A spatula or large spoon to gently toss the salad ingredients together
8. A serving bowl for enjoying your Spring Roll Salad With Peanut Dressing

Ingredients

Salad Ingredients:
3 rice paper sheets, roughly sliced into strips
2 cups shredded Napa cabbage
2 medium carrots, julienned
1 red bell pepper, thinly sliced (seeds removed)
1 cucumber, julienned
1 cup bean sprouts
1/4 cup fresh mint leaves
1/4 cup fresh cilantro leaves
1/4 cup fresh Thai basil leaves
Peanut Dressing:
3 tablespooons creamy peanut butter (natural is best)
2 tablespooons soy sauce
1 tablespoon rice vinegar
1 tablespooon fresh lime juice
1-2 teaspoons honey
1 clove garlic, minced
1 teaspoon freshly grated ginger
2-4 tablespooons warm water (to thin the dressing)
A pinch of red pepper flakes

Directions

Start by prepping your veggies. Gather your 2 cups Napa cabbage, 2 julienned carrots, 1 thinly sliced red bell pepper (seeds removed), 1 julienned cucumber, 1 cup bean sprouts and 1/4 cup each of mint, cilantro and Thai basil leaves.
Tear or roughly slice the 3 rice paper sheets into strips and add them to your veggie mix.
In a small bowl, combine 3 tablespooons creamy peanut butter, 2 tablespooons soy sauce, 1 tablespoon rice vinegar, and 1 tablespooon fresh lime juice.
Add 1-2 teaspoons honey, 1 minced garlic clove and 1 teaspoon freshly grated ginger into the peanut mixture.
Slowly whisk in 2-4 tablespooons warm water until the dressing becomes smooth and has a nice consistency.
Sprinkle a pinch of red pepper flakes into the dressing for an extra kick.
Pour the peanut dressing over your salad and gently toss everything together until all the ingredients are well coated.
Taste the salad and adjust any seasoning if needed, maybe a little more lime juice or honey depending on your taste.
Let the salad sit for about 5 minutes so all the flavours can really blend together.
Serve in a bowl and enjoy your crunchy, creamy Spring Roll Salad With Peanut Dressing.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.