Vegan Spring Roll Salad (Printable)

Fresh shredded veggies tossed with zesty peanut dressing for a light, colorful vegan salad.

# 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

# Directions:

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 distribute ingredients evenly.
02 - Arrange the mixed salad 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 until well combined. Gradually add warm water one tablespoon at a time until reaching desired pourable consistency.
04 - Drizzle the peanut dressing over the salad immediately before serving, or present dressing on the side for individual preference. Toss gently to incorporate and serve at once.

# Expert Tips:

01 -
  • It comes together in twenty minutes without any cooking, making it perfect for those days when heat is the last thing you want in your kitchen.
  • The creamy peanut dressing tastes indulgent and restaurant-quality, yet it's made from pantry staples you probably already own.
  • Every bite combines different textures and temperatures that keep things interesting, from crisp vegetables to soft avocado to chewy noodles.
02 -
  • Don't assemble the salad more than a few hours ahead; the acid in the dressing will soften the vegetables and they'll become wilted rather than crisp and alive.
  • If you're making this for a crowd and need to transport it, keep the salad components, dressing, avocado, and peanuts all separate and assemble just before eating.
03 -
  • Make the peanut dressing a day ahead so the garlic and ginger flavors have time to deepen and settle into the creamy base, creating something more complex than if you served it fresh.
  • Toast your peanuts in a dry skillet right before assembly; they'll smell incredible and taste noticeably more flavorful than store-bought roasted versions.
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