Vegan Spring Roll Salad Peanut Dressing (Print Version)

Fresh vegetables and rice noodles tossed in creamy peanut dressing for a light, satisfying meal.

# 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

# Steps to Follow:

01 - In a large mixing bowl, combine shredded red cabbage, carrots, sliced cucumber, rice noodles if using, bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to combine ingredients evenly.
02 - Transfer salad mixture to a large serving platter or individual bowls. Arrange avocado slices on top and scatter chopped roasted peanuts over the salad.
03 - In a small bowl, whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, minced garlic, and grated ginger until combined. Add warm water one tablespoon at a time while whisking until dressing reaches desired pourable consistency.
04 - Drizzle peanut dressing over salad immediately before serving, or serve dressing on the side. Gently toss to combine and serve at once.

# Additional Tips::

01 -
  • It comes together in twenty minutes flat, no cooking required, which means you can make it on nights when turning on the stove feels like too much.
  • The contrast of textures keeps your teeth busy and your palate interested—crunch, creaminess, chewy noodles, all working together.
  • One dressing does the heavy lifting, transforming whatever vegetables you have into something that tastes intentional and restaurant-quality.
02 -
  • If your dressing breaks and turns weepy, whisk in a tiny pinch of cornstarch or add another teaspoon of peanut butter to bring it back together.
  • Don't assemble this salad more than an hour ahead—the vegetables will weep liquid and the avocado will start thinking about turning brown, which changes everything.
03 -
  • If you're making this ahead for a picnic or packed lunch, keep the dressing separate and don't add the avocado until you're ready to eat—it's the difference between lunch feeling fresh or tasting like it's been mourning all morning.
  • Toasting your own peanuts instead of buying them roasted changes nothing about the nutrition but makes the whole thing taste like you spent more time than you actually did.
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