Vegan Spring Roll Salad Peanut (Printable)

Fresh vegetables and herbs tossed in creamy peanut dressing

# Ingredient List:

→ Salad

01 - 1 cup shredded red cabbage
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced cucumber
04 - 1 cup cooked and cooled rice noodles, optional
05 - 1 red bell pepper, thinly sliced
06 - 1 cup bean sprouts
07 - 1/2 cup fresh mint leaves
08 - 1/2 cup fresh cilantro leaves
09 - 1/4 cup fresh basil leaves
10 - 1 avocado, sliced
11 - 1/4 cup roasted peanuts, roughly chopped

→ Peanut Dressing

12 - 1/4 cup creamy peanut butter
13 - 2 tablespoons fresh lime juice
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon maple syrup
16 - 1 teaspoon toasted sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 3 tablespoons warm water

# Steps:

01 - In a large mixing bowl, combine red cabbage, carrots, cucumber, rice noodles if using, bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to combine all ingredients evenly.
02 - Transfer the salad mixture to a large serving platter or divide among individual bowls. Arrange avocado slices on top and scatter chopped roasted peanuts over the salad.
03 - In a small bowl, combine peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, garlic, and ginger. Whisk until well blended, then gradually add warm water one tablespoon at a time until dressing reaches desired pourable consistency.
04 - Drizzle peanut dressing over the salad immediately before serving, or present dressing separately on the side. Gently toss to combine and serve right away.

# Tips from the Pros:

01 -
  • Zero cooking required, so you can make it on days when turning on the stove feels like too much.
  • It's endlessly customizable depending on what's hiding in your crisper drawer.
  • The peanut dressing tastes restaurant-quality but comes together in about two minutes flat.
02 -
  • If you prep this hours in advance, keep the dressing separate or it will turn the delicate leaves into mush by the time you eat.
  • The dressing thickens as it cools, so warm water is essential for getting the consistency right; cold water just makes it clumpy and resistant.
03 -
  • If you're making this for a crowd, prep all the vegetables the night before but keep the salad unmixed and the dressing in a jar so people can assemble their own bowls.
  • A squeeze of extra lime juice right at the end brightens everything and cuts through the richness of the peanut dressing like a final punctuation mark.
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