Save My friend surprised me with a Vietnamese takeout box one humid summer afternoon, and I was completely mesmerized by the way the spring rolls looked like little edible art pieces. When she told me she'd started making a deconstructed version at home to avoid all the frying, something clicked for me about how you could capture those exact flavors in a bowl without any of the work. This salad became my go-to when I wanted that fresh, herbaceous, peanutty satisfaction but could actually see what I was eating. It's the kind of dish that feels indulgent even though it's basically vegetables and a silky dressing.
I made this for a dinner party once when I realized at 4 p.m. that one of my guests was vegan, and instead of panicking, I threw together this salad and honestly it became the star of the meal. People kept asking why they couldn't stop eating it, and I think it's because there's something deeply satisfying about how the soft avocado, crispy vegetables, and chewy noodles all exist in one bowl with that magnetic peanut dressing tying everything together.
Ingredients
- Red cabbage: Gets even more vibrant and slightly sweeter when you shred it ahead of time and let it sit for a few minutes.
- Carrots: Use a vegetable peeler or mandoline to get them almost gossamer thin so they soften slightly and become tender against the dressing.
- Cucumber: Cut it on a slight bias rather than straight across, it somehow tastes fresher and looks more intentional.
- Rice noodles: Cook them according to package directions, then run them under cool water so they don't clump, and they become this silky little flavor vehicle.
- Red bell pepper: The sweet crunch here is what prevents the salad from feeling too soft, so don't skip it or swap it.
- Bean sprouts: These bring an almost crispy pop that makes every forkful interesting, fresh from the store or sprouted at home.
- Fresh mint, cilantro, basil: This is non negotiable territory, the herbs are basically the entire personality of the dish, don't be shy with them.
- Avocado: Add this at the very last second or it oxidizes and turns that sad gray color, trust me on this one.
- Roasted peanuts: The toasty nutty flavor here grounds everything and keeps the salad from feeling too delicate.
- Peanut butter: Use the creamy kind, natural is fine but make sure it's not separated into a peanut oil puddle.
- Lime juice: Freshly squeezed changes everything about this dressing, bottled just doesn't have the same bright snap.
- Soy sauce or tamari: This adds umami depth that makes people say the dressing tastes complex even though it's incredibly simple.
- Maple syrup: Just a touch of sweetness to balance the savory and salty, you need this or the dressing tastes a bit harsh.
- Toasted sesame oil: A little goes so far here, it adds a warm nutty note that makes you close your eyes when you taste it.
- Garlic and ginger: These two together create that aromatic Vietnamese vibe that makes people ask what restaurant this came from.
- Warm water: Add it slowly so you don't end up with soup, the dressing should coat a spoon but still drip.
Instructions
- Gather and slice everything:
- Take a moment to arrange all your prepped vegetables on the cutting board before you start mixing, it feels less chaotic this way. I like to do the soft ingredients like avocado and herbs last so they stay pretty.
- Toss the base salad:
- Combine the cabbage, carrots, cucumber, noodles, bell pepper, sprouts, and all the fresh herbs in a large bowl and mix it gently so the herbs don't get bruised. The salad can actually sit like this for a few minutes if you need to finish other things.
- Arrange on the serving dish:
- Spread everything onto a big platter or into bowls, it looks so much more inviting than eating from a mixing bowl. Leave a little room at the top for the final toppings.
- Make the dressing come to life:
- In a small bowl, whisk the peanut butter with the lime juice first so it loosens up, then add the soy sauce, maple syrup, sesame oil, garlic, and ginger. Whisk it smooth and then add the warm water one tablespoon at a time, tasting as you go, because you want it pourable but still with some personality.
- Add the finishing touches:
- Scatter the avocado slices and chopped peanuts over the top right before serving, so they stay fresh and crispy. Drizzle the dressing over everything or serve it on the side if people are particular about how much they want.
Save There was something magical about watching my very carnivorous cousin try this at a family lunch and then go back for seconds without mentioning that it was vegan, which says everything about how satisfying this actually is. That moment when someone realizes the food is completely plant-based after thinking it was restaurant-quality makes the whole thing feel like a tiny victory.
Building Your Perfect Bowl
The beauty of this salad is that it's actually a choose-your-own-adventure kind of situation, you can load it with noodles if you want it more substantial or skip them if you want it lighter. I've made it with different vegetables depending on what's in my crisper drawer and it always comes out delicious, so don't feel married to the exact list. The dressing is really the constant, that creamy, tangy peanut situation is what makes it recognizable as this particular salad.
The Herb Question
I know fresh herbs feel like an expensive luxury sometimes but they're genuinely the difference between this tasting like a random veggie bowl and tasting like an intentional Vietnamese-inspired moment. If mint or cilantro makes you want to scream because of that soap-like taste, skip it by all means, but I'd encourage you to try it in this context because the dressing somehow makes people who usually avoid it actually enjoy it.
Flexible Variations and Upgrades
Once you nail the base version you can start playing around with additions that make it feel new again without losing what makes it special. The dressing formula is so balanced that it works with basically any fresh vegetable combination you throw at it, and it's honestly fun to see what works. I've added crispy tofu, coconut flakes, cashews, or even sliced apple when I was feeling experimental.
- For heat lovers, add a pinch of sriracha or red pepper flakes to the dressing and watch people's eyes light up.
- Crispy baked tofu cubes turn this into a complete main course that actually fills you up.
- Make extra dressing because people will want it on everything for days after you serve this.
Save This salad has become my answer to so many questions, what do I make when someone's vegan, when I want something that feels restaurant-quality but takes 20 minutes, when I need my vegetables to actually taste like food. It's become that reliable friend that never lets you down.
Recipe FAQ Section
- → Can I make this salad ahead of time?
The salad ingredients can be prepped up to a day in advance and stored separately in the refrigerator. Keep the dressing in a jar and the vegetables in airtight containers. Toss everything together just before serving to maintain the crisp texture of the vegetables.
- → Is this dish gluten-free?
Yes, simply use tamari instead of soy sauce in the dressing. Tamari provides the same savory flavor without gluten, making this salad completely safe for those avoiding gluten in their diet.
- → What can I substitute for peanut butter?
Almond butter or sunflower seed butter work beautifully as alternatives. Both create a creamy, nutty base for the dressing while offering slightly different flavor profiles. Adjust the sweetness to taste as these butters may vary in flavor intensity.
- → Can I add protein to make it more filling?
Crispy tofu, grilled shrimp, or shredded chicken would all complement the Vietnamese flavors beautifully. Edamame or roasted chickpeas also make excellent plant-based protein additions that fit perfectly with the existing ingredients.
- → How long does the peanut dressing keep?
The dressing will stay fresh in an airtight container in the refrigerator for up to one week. It may thicken when cold—simply whisk in a little warm water to reach your desired consistency before using again.
- → Can I use different vegetables?
Absolutely. Thinly sliced radishes, snap peas, or shredded Brussels sprouts add great crunch. Mango or papaya would introduce lovely sweetness. The beauty of this dish is its versatility—use whatever fresh vegetables you have on hand.