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–+ servings
Spring Roll Salad with Peanut Dressing

Quick and Tasty Spring Roll Salad with Peanut Dressing Delight

Experience a vibrant Spring Roll Salad with Peanut Dressing, a healthy and colorful dish perfect for any gathering.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Cabbage Substitute with kale or bok choy for variety.
  • 1 cup Shredded Carrots Can replace with julienned bell peppers.
  • 1 medium Red Bell Pepper Green bell pepper can be used for a bitter note.
  • 1 medium Cucumber Thinly sliced; substitute with radishes for peppery flavor.
  • 1/4 cup Fresh Cilantro Essential for traditional flavor; basil as an alternative.
  • 1/4 cup Fresh Mint Omit if unavailable, or use parsley for milder taste.
  • 1/2 cup Roasted Peanuts Use sunflower seeds for a nut-free option.
For the Dressing
  • 1/4 cup Rice Vinegar Apple cider vinegar can be a substitute.
  • 1/2 cup Smooth Peanut Butter Almond or sunflower seed butter works well.
  • 3 tablespoons Soy Sauce Or tamari for gluten-free; coconut aminos are a gluten-free option.
  • 1 tablespoon Honey Use maple syrup as a vegan alternative.
  • 1 tablespoon Sesame Oil Optional for those seeking a light flavor.
  • 2 tablespoons Fresh Lime Juice Can substitute with lemon juice.
  • 1 clove Garlic Minced; shallots can be used for milder taste.

Equipment

  • knife
  • Mixing Bowl
  • Food Processor
  • Skillet
  • Whisk

Method
 

Preparation Steps
  1. Begin by shredding the cabbage and carrots into thin, uniform strips using a sharp knife or a food processor. Aim for about 3-4 cups of shredded vegetables combined for a colorful and crunchy base. Place them in a large mixing bowl.
  2. Next, chop the red bell pepper and thinly slice the cucumber, adding them to the bowl with the cabbage and carrots. Stir gently to combine the vegetables.
  3. If using shrimp, heat a skillet over medium-high heat and add a drizzle of oil. Cook the shrimp for about 2-3 minutes on each side until they turn pink and opaque.
  4. Chop fresh cilantro and mint, then toss them into the bowl of vegetables along with the cooked shrimp. Gently mix everything together.
  5. In a separate bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic until smooth.
  6. Drizzle the prepared peanut dressing over the mixed salad ingredients. Gently toss everything together until each ingredient is coated in the dressing.
  7. Finally, chop the roasted peanuts and sprinkle them over the top of the salad. Serve immediately to enjoy the fresh taste.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 30gProtein: 10gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 8gMonounsaturated Fat: 4gSodium: 400mgPotassium: 450mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 30mgIron: 2mg

Notes

For best flavor, let the salad sit for 5-10 minutes before serving to allow the flavors to meld beautifully. Store salad components and dressing separately if meal prepping to maintain freshness.

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