Spring Roll Salad with Peanut is a fresh and crunchy mix that captures all the bright and light flavors you love in spring rolls—without the wrapping. Imagine crisp veggies like carrots, cucumbers, and lettuce tossed with fresh herbs, all generously drizzled with a creamy, nutty peanut sauce that brings everything together in a perfect balance.
I love making this salad when I want something quick but still satisfying. It feels like a party in my mouth with the combo of crunchy veggies and that slightly sweet and savory peanut dressing. Sometimes I add a little extra chopped peanuts on top just for an extra crunch because, why not? Plus, it’s super easy to toss together, making it one of my go-to meals when I’m short on time but still want something delicious.
This salad is great all on its own, but I also like serving it with some grilled chicken or tofu to boost the protein. It’s refreshing on a warm day and always invites me to slow down and enjoy each bite. If you’re a fan of fresh, simple meals with a tasty twist, this Spring Roll Salad with Peanut will likely become a favorite as well!
Key Ingredients & Substitutions
Cabbage: The mix of green and purple cabbage gives this salad crunch and color. If you only have one type, that’s okay! Napa cabbage or even shredded kale can also work well.
Carrots & Cucumber: They add freshness and a nice crunch. If you don’t have cucumbers, zucchini or bell peppers make good alternatives. I prefer spiralizing the cucumber to get thin ribbons.
Cilantro & Green Onions: These fresh herbs bring the salad to life. If you’re not a fan of cilantro, try fresh basil or mint instead.
Peanut Butter & Roasted Peanuts: Creamy peanut butter is the base of the dressing, giving it richness and flavor. Use natural peanut butter if you like it less sweet or try almond butter for a different twist. Chopped peanuts add a satisfying crunch on top.
Soy Sauce & Rice Vinegar: These provide saltiness and tang to the dressing. For a gluten-free version, use tamari or coconut aminos.
How Do You Make the Creamy Peanut Dressing Perfect Every Time?
The peanut dressing ties this salad together, so getting the balance right is key. Here’s my simple method:
- Start with peanut butter and soy sauce for that creamy and salty base.
- Add acidity next: rice vinegar and lime juice brighten the dressing.
- Mix in honey or maple syrup to balance the tang and salt with a bit of sweetness.
- Fresh ginger and garlic add a fresh, sharp kick. Grate the ginger finely for smooth blending.
- Thin out the dressing slowly with warm water, one tablespoon at a time, until it coats the salad nicely but isn’t too runny.
- If you like a bit of heat, stir in sriracha or chili garlic sauce last.
Whisk everything well so the dressing is smooth and creamy. Taste and adjust: add more lime juice for brightness or more sweetener if you want it milder. This simple approach helps you make a fresh dressing every time that really lifts the salad flavors.
Equipment You’ll Need
- Large mixing bowl – I like this size because it fits all the veggies and makes tossing easy.
- Whisk – helps you blend the peanut sauce smoothly without lumps.
- Grater or lemon zester – perfect for finely grating fresh ginger and garlic.
- Vegetable peeler or spiralizer – makes thin strips of cucumber and carrots for that authentic spring roll look.
- Small bowl – for whisking together the peanut dressing before tossing.
Flavor Variations & Add-Ins
- Protein boost: add cooked shredded chicken, shrimp, or tofu to make it more filling.
- Cheese: sprinkle with a little feta or chopped peanuts for extra flavor and crunch.
- Veggie twist: toss in sliced bell peppers, shredded radishes, or chopped mint for added freshness.
- Spice level: stir in more sriracha or a dash of chili flakes if you like heat in your dish.
Spring Roll Salad with Peanut
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded green cabbage
- 1 cup shredded purple cabbage
- 1 cup shredded carrots
- 1 cup julienned or spiralized cucumber
- 2 stalks celery, thinly sliced
- ½ cup fresh cilantro leaves, roughly chopped
- ¼ cup green onions, sliced
- ¼ cup roasted peanuts, chopped
- 1 tablespoon sesame seeds (optional)
For the Peanut Dressing:
- ¼ cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 2–3 tablespoons warm water (to thin dressing as needed)
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
How Much Time Will You Need?
This salad comes together quickly — about 10 to 15 minutes to prep and mix everything. It’s perfect for a fresh, healthy meal when you want something fast and tasty without cooking!
Step-by-Step Instructions:
1. Prepare the Salad Ingredients:
In a large mixing bowl, combine the shredded green and purple cabbage, carrots, julienned cucumber, sliced celery, chopped cilantro, and green onions. Give these a gentle toss to evenly mix the fresh veggies together.
2. Make the Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), grated ginger, minced garlic, and sriracha if you want a bit of heat. Slowly add warm water one tablespoon at a time to thin the dressing until it’s pourable and smooth.
3. Toss the Salad with Dressing:
Pour the peanut dressing over your bowl of veggies. Toss everything well to make sure the salad is evenly coated with that creamy, nutty sauce. Don’t be shy—toss gently but thoroughly!
4. Add the Crunchy Toppings and Serve:
Sprinkle the chopped roasted peanuts and sesame seeds (if using) over the top of the salad. Give everything one last light toss to distribute the toppings. Serve right away for maximum crunch and freshness. You can garnish with extra cilantro or a wedge of lime for extra zing.
Enjoy your fresh, colorful Spring Roll Salad with Peanut dressing—a simple, satisfying dish full of crunchy vegetables and rich flavors!
Can I Use Frozen Vegetables for This Salad?
It’s best to use fresh vegetables for this recipe to keep the salad crisp and vibrant. Frozen veggies tend to be too soft and watery once thawed, which can make the salad soggy.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The salad is best eaten fresh, but the dressing may cause the veggies to soften over time. Keep the dressing separate if possible and toss just before serving.
Can I Make This Salad Vegan?
Absolutely! Just use maple syrup instead of honey in the dressing, and double-check your soy sauce is vegan-friendly (most are). This salad is naturally plant-based and delicious as is!
What Can I Substitute for Peanut Butter?
You can try almond butter or cashew butter as a substitute for peanut butter, but note the flavor will be slightly different. If using a thicker nut butter, you may need to add a little extra warm water to thin the dressing.