Vegan Spring Roll Salad (Print Version)

A crisp salad with shredded veggies, herbs, and creamy peanut dressing for a fresh, satisfying dish.

# 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 fresh ginger, grated
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 blend.
02 - Arrange the vegetable 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 dressing reaches desired pourable consistency.
04 - Drizzle peanut dressing over salad just before serving, or serve dressing on the side for individual preference.
05 - Gently toss salad to combine and serve immediately while vegetables remain crisp.

# Helpful Hints:

01 -
  • It comes together in 20 minutes, which means you can throw it together on a weeknight without stress or planning ahead.
  • The peanut dressing is so addictive that people ask for the recipe before they even finish eating.
  • Every bite feels different because of all the textures and fresh herbs, so you never get bored.
02 -
  • The avocado absolutely must be sliced at the last minute, or you'll watch it oxidize and turn an unappetizing shade of brown before anyone even sits down to eat.
  • If you're making the dressing ahead of time, it thickens as it sits, so thin it out with a splash of warm water right before serving so it drizzles beautifully instead of sitting in a clump.
03 -
  • If you're prepping this salad in the morning for lunch, keep all the vegetables in one container and the dressing in another, then combine them right before you eat so nothing gets soggy or tired.
  • The secret to this salad staying fresh even if you drizzle the dressing ahead is keeping the avocado separate until the absolute last second—it's the only thing that will truly suffer if you dress it too early.
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