Vegan Spring Roll Salad with Peanut Dressing (Printer View)

Fresh Vietnamese-inspired salad with crisp vegetables, aromatic herbs, and creamy 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 fresh ginger, grated
19 - 2 to 3 tablespoons warm water

# Method:

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 combine.
02 - Arrange the salad 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, garlic, and 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 all elements and serve immediately while vegetables maintain their crispness.

# Expert Advice:

01 -
  • It's ready in twenty minutes, which means you can make it on a Tuesday night without drama.
  • The peanut dressing is addictive enough that you'll find yourself making extra just to keep in the fridge.
  • Every vegetable stays crisp and bright, no wilting, no regrets.
02 -
  • If you make this more than a few hours ahead, the vegetables will start giving up their water and everything gets soggy—so assemble it close to eating time.
  • The dressing tastes better when it's had ten minutes to get to know itself, so make it first and let it sit while you finish chopping vegetables.
03 -
  • Keep herbs in a slightly damp paper towel in a container and they'll stay fresh for days—this makes assembling the salad last-minute totally doable.
  • If you're taking this somewhere, pack the dressing separately and dress the salad just before eating, or bring it undressed and let people add dressing to taste.
Return