Vegan Spring Roll Salad (Printable)

Fresh spring roll salad with shredded veggies, herbs, avocado, and zesty peanut dressing.

# What You'll Need:

→ 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

# How To Make It:

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.
02 - Arrange the salad mixture on a large serving platter or divide into 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 just before serving, or serve on the side for individual preference.
05 - Toss gently to combine and serve immediately while ingredients are fresh and crisp.

# Expert Advice:

01 -
  • It comes together in 20 minutes flat, which means you can make it on a Tuesday night without losing your mind.
  • The colors are so vibrant your phone camera will thank you, and honestly, that matters when you're eating with your eyes first.
  • That peanut dressing is creamy and zesty at once, hitting notes you didn't know you were craving until that first bite.
02 -
  • Bean sprouts will absorb dressing and wilt within minutes, so add them last or keep them separate until serving or you'll end up with sad, soggy sprouts that ruin the whole textural experience.
  • The avocado is a timing issue; slice it right before you eat or it'll oxidize and turn that unappetizing gray-brown color that makes people hesitate before they even taste it.
  • If you're making this more than an hour ahead, store the dressing separately and toss everything together just before serving, otherwise the cabbage releases water and dilutes all your flavors.
03 -
  • A squeeze of sriracha in the dressing transforms this from refreshing into genuinely addictive, adding a slow heat that sneaks up on you.
  • If you don't have sesame oil on hand, skip it rather than substituting something else; it's a flavor anchor and nothing else tastes quite the same.
  • Julienned snap peas or thinly sliced radishes add an extra crunch dimension that elevates this from simple to impressive without any real extra effort.
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