Quick & Easy Spring Roll Salad with Creamy Peanut Dressing
This vibrant and refreshing spring roll salad is packed with crisp vegetables and features a rich, creamy peanut dressing. It's quick to prepare and perfect for a light lunch or dinner.
Equipment
- Large mixing bowl
- Whisk
- Cutting board
- Knife
- Grater
Ingredients
Salad
- ½ small head red cabbage thinly sliced or shredded
- 2-3 medium carrots julienned or grated
- 1 large cucumber julienned or cut into matchsticks
- 1-2 bell peppers (any color) thinly sliced
- 1 cup shelled edamame cooked and thawed
- ½ cup fresh cilantro chopped
- ¼ cup mint leaves chopped (optional)
- 2-3 green onions thinly sliced
- Crushed peanuts for garnish (optional)
- Rice vermicelli noodles (optional for substance), cooked and cooled
Creamy Peanut Dressing
- ½ cup creamy peanut butter (natural, unsweetened is best)
- 3 tablespoons soy sauce (or tamari for gluten-free)
- 2 tablespoons rice vinegar
- 2 tablespoons honey or maple syrup (adjust to taste)
- 1 tablespoon sesame oil
- 1 teaspoon fresh ginger grated
- 1 clove garlic minced
- 1 tablespoon lime juice freshly squeezed
- 3-5 tablespoons water or as needed for consistency
- ½-1 teaspoon Sriracha (optional, for a kick)
Instructions
Preparation
- If using, cook rice vermicelli noodles according to package directions, then drain, rinse with cold water, and set aside to cool.
- Wash and prepare all vegetables: thinly slice red cabbage, julienne carrots and cucumber, slice bell peppers, and chop cilantro, mint (if using), and green onions. Thaw frozen edamame.
Dressing
- In a mixing bowl, combine peanut butter, soy sauce, rice vinegar, honey or maple syrup, sesame oil, grated ginger, minced garlic, and lime juice; whisk until smooth.
- Gradually add water, one tablespoon at a time, whisking until the dressing reaches your desired consistency. Stir in Sriracha if desired, then taste and adjust seasonings as needed.
Assembly and Serving
- In a large bowl, combine the cooled rice vermicelli noodles (if using) and all the prepared vegetables. Pour about half to two-thirds of the peanut dressing over the salad and toss gently to coat evenly, adding more dressing if desired.
- Divide the salad into individual serving bowls, garnish with crushed peanuts (if using) for crunch, and serve immediately.
Notes
For meal prep, store the dressing separately and add just before serving to prevent the salad from getting soggy. Adjust the amount of Sriracha to your preferred spice level. You can also add grilled chicken or tofu for extra protein.