Go Back
–+ servings
Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing for Fresh Flavor Bliss

This Spring Roll Salad with Peanut Dressing is a quick, healthy dish bursting with fresh flavors and vibrant textures.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 3 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Cabbage Base for crunch and texture; can substitute with coleslaw mix.
  • 1 cup Shredded Carrots Adds sweetness and vibrant color.
  • 1 medium Red Bell Pepper Can be swapped with yellow or orange bell pepper.
  • 1 cup Cucumber Consider using English cucumbers or omit for lower carbs.
  • 1/4 cup Fresh Cilantro Provides herbal notes; can substitute with parsley.
  • 1/4 cup Fresh Mint Recommended for added freshness, but can be omitted.
  • 1/4 cup Roasted Peanuts Delivers texture and nutty flavor; use toasted sesame seeds for nut-free.
For the Dressing
  • 3 tablespoons Rice Vinegar Can be replaced with apple cider vinegar.
  • 1/4 cup Smooth Peanut Butter Almond butter is a great alternative.
  • 2 tablespoons Soy Sauce Substitute with tamari for gluten-free.
  • 1 tablespoon Honey Feel free to use maple syrup as a vegan choice.
  • 1 teaspoon Sesame Oil While optional, it’s highly recommended.
  • 2 tablespoons Fresh Lime Juice Can be swapped with lemon juice.
  • 1 clove Garlic Optional for those who prefer a milder flavor.

Equipment

  • sharp knife
  • Food Processor
  • non-stick pan
  • Mixing bowl
  • small bowl

Method
 

Step-by-Step Instructions
  1. Begin by shredding the cabbage and carrots using a sharp knife or a food processor, which will take about 5 minutes.
  2. If using raw shrimp, heat a non-stick pan over medium-high heat and add a splash of oil. Cook the shrimp for 2-3 minutes on each side, or until they turn pink and opaque.
  3. In a small bowl, whisk together rice vinegar, smooth peanut butter, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic.
  4. In your large bowl with the shredded cabbage and carrots, add the cooked shrimp, diced red bell pepper, cucumber, fresh cilantro, and chopped mint.
  5. Pour your freshly made peanut dressing over the combined salad ingredients and toss everything together gently.
  6. Just before serving, sprinkle chopped roasted peanuts on top for a delightful crunch.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 60mgSodium: 500mgPotassium: 400mgFiber: 5gSugar: 4gVitamin A: 600IUVitamin C: 40mgCalcium: 50mgIron: 1mg

Notes

Use the freshest vegetables and high-quality peanut butter for the best flavors. Dress the salad just before serving to maintain crunchiness.

Tried this recipe?

Let us know how it was!