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–+ servings
Spring Roll Salad with Peanut Dressing

Fresh Spring Roll Salad with Peanut Dressing Bliss

A colorful Spring Roll Salad with Peanut Dressing combines fresh veggies and a rich, creamy dressing for a delightful, healthy meal.
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Prep Time 30 minutes
Cook Time 3 minutes
Total Time 33 minutes
Servings: 4 portions
Course: Salad
Cuisine: Thai
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Cabbage Can substitute with napa cabbage or mixed greens.
  • 1 cup Shredded Carrots Try using julienned bell peppers for a twist.
  • 1 cup Red Bell Pepper Yellow or orange bell peppers can work as well.
  • 1 cup Cucumber Zucchini is a great low-carb substitute.
  • 1/4 cup Fresh Cilantro Parsley makes a good alternative.
  • 1/4 cup Fresh Mint Basil can be used as a substitute.
  • 1/2 cup Roasted Peanuts Sunflower seeds work for a nut-free option.
For the Dressing
  • 1 tablespoon Rice Vinegar Can swap with apple cider vinegar or lemon juice.
  • 1/2 cup Smooth Peanut Butter Almond or cashew butter are alternatives.
  • 2 tablespoons Soy Sauce Use tamari or coconut aminos for gluten-free.
  • 1 tablespoon Honey Maple syrup can be used for a vegan option.
  • 1 tablespoon Sesame Oil Olive oil can be a milder substitute.
  • 2 tablespoons Fresh Lime Juice Lemon juice can be a good alternative.
  • 1 clove Minced Garlic Fresh ginger can add spiciness.

Equipment

  • knife
  • grater
  • Mandoline
  • mixing bowl
  • Skillet
  • whisk

Method
 

Step-by-Step Instructions
  1. Prep the Vegetables: Start by shredding the cabbage and carrots into thin, uniform strips. Thinly slice the red bell pepper and cucumber for vibrant colors and textures.
  2. Cook Shrimp (if using): Heat a skillet and add a drizzle of oil. Sauté raw shrimp for 2–3 minutes per side until pink and opaque. Thaw pre-cooked shrimp if using.
  3. Prepare Dressing: Whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and garlic until creamy. Add water if too thick.
  4. Combine Ingredients: In a large bowl, mix shredded cabbage, carrots, bell pepper, cucumber, and cooked shrimp (if using). Add half of the peanuts and toss gently.
  5. Dress and Serve: Drizzle the dressing over the salad, toss gently to coat, and sprinkle with remaining peanuts. Serve immediately or let sit for 5–10 minutes.

Nutrition

Serving: 1portionCalories: 320kcalCarbohydrates: 30gProtein: 10gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 10gSodium: 250mgPotassium: 400mgFiber: 5gSugar: 6gVitamin A: 120IUVitamin C: 60mgCalcium: 5mgIron: 10mg

Notes

Store dressing separately until just before serving to maintain freshness. Customizing with protein options like grilled chicken, tofu or chickpeas is encouraged.

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