Vegan Spring Roll Salad Peanut (Print View)

Crisp vegetables and rice noodles tossed with creamy peanut dressing for a fresh Vietnamese-inspired dish.

# Components:

→ 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 - 0.5 cup fresh mint leaves
08 - 0.5 cup fresh cilantro leaves
09 - 0.25 cup fresh basil leaves
10 - 1 avocado, sliced
11 - 0.25 cup roasted peanuts, roughly chopped

→ Peanut Dressing

12 - 0.25 cup creamy peanut butter
13 - 2 tablespoons freshly squeezed 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, as needed

# Preparation 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 mix all vegetables evenly.
02 - Arrange the salad mixture on a large serving platter or divide among individual bowls. Top with avocado slices and chopped roasted peanuts.
03 - In a small bowl, whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, minced garlic, and grated ginger. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Drizzle the peanut dressing over the salad immediately before serving, or serve separately on the side. Toss gently to combine and serve at once.

# Expert Advice:

01 -
  • It tastes like ordering takeout but costs about a quarter of the price and comes together faster than delivery would arrive.
  • Every bite is packed with different textures and fresh herbs that make your mouth feel genuinely alive.
  • The peanut dressing is so creamy and addictive that you'll find yourself making it just to drizzle over everything for a week.
02 -
  • If you make the dressing ahead of time it can separate or get thick, so make it within 10 minutes of serving or remix it with a fork right before drizzling.
  • Don't dress the entire salad if you're not eating it immediately, the vegetables will start to weep and get sad, drizzle individually or keep it on the side.
03 -
  • Chill your bowls or platter in the freezer for 10 minutes before plating if it's hot outside, everything stays fresher and crispier longer.
  • Keep the dressing components separate until the last minute, premixing it changes the texture and flavor subtly.
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