Spring Roll Salad with Peanut is a fresh and colorful dish that brings together crisp veggies, tender herbs, and a crunchy peanut topping. You get all the bright flavors and textures of a spring roll but in a fun, easy-to-eat salad form. The peanut dressing adds a creamy, nutty finish that ties everything together perfectly.
I love making this salad when I want something light but satisfying. The combination of crunchy lettuce, carrots, and cucumbers with fresh mint or cilantro always feels so lively. The peanut sauce is my favorite part—I usually make a little extra to drizzle over everything because it just makes the salad pop with flavor. It’s one of those recipes that feels healthy but never boring.
Whenever I serve this salad, I like to add some extra chopped peanuts on top for a nice crunch, and sometimes a squeeze of lime to brighten it up even more. It’s great on its own for a quick lunch or as a side dish alongside grilled chicken or tofu. This salad always gets compliments, and it’s amazing how easy it is to put together.
Key Ingredients & Substitutions
Purple Cabbage: Gives great crunch and color. You can swap it for green cabbage if purple isn’t available—just adds a slightly milder taste.
Carrots & Cucumber: Fresh carrots add sweetness, and cucumber adds a refreshing crisp. If you want extra crunch, try adding bell pepper or snap peas.
Zucchini: Spiralized zucchini adds a soft but fresh texture. If you don’t have a spiralizer, julienned zucchini works just as well.
Fresh Herbs: Mint and cilantro brighten up the whole dish. If you’re not a fan of cilantro, try fresh basil or parsley for a different twist.
Peanut Butter: This is key for the creamy dressing. Use natural or creamy peanut butter without added sugar for the best flavor. Almond or cashew butter can work as a tasty substitute.
Soy Sauce or Tamari: Adds saltiness and depth. Tamari is a great gluten-free option, also use coconut aminos if avoiding soy.
Honey/Maple Syrup: Adds a touch of sweetness balancing the flavors. Use maple syrup or agave nectar for a vegan option.
How Can I Make the Peanut Dressing Smooth and Balanced?
Getting the peanut dressing just right is the secret to making this salad shine. Here’s how I do it:
- Start whisking the peanut butter with the soy sauce, vinegar, honey, ginger, lime juice, and sriracha (if using).
- Add warm water gradually—1 tablespoon at a time—to thin it out. This prevents lumps and keeps the sauce creamy but pourable.
- Taste as you go! You want a balance of salty, sweet, tangy, and spicy. Adjust honey or lime juice for your perfect mix.
- If your peanut butter is stiff, warming it slightly in the microwave for 10-15 seconds helps it mix smoothly.
Pour the dressing over the salad right before serving and toss gently. This keeps the veggies crisp and makes sure all the colors and flavors pop!
Equipment You’ll Need
- Large mixing bowl – I prefer a big bowl so I can toss everything easily without spills.
- Whisk or fork – makes mixing the peanut dressing smooth and lump-free.
- Knife and cutting board – for slicing cucumbers, carrots, and herbs efficiently.
- Spiralizer or julienner – if you have it, spiralize zucchini for quick, even noodles. A vegetable peeler works too.
- Measuring spoons and cup – to get the dressing ingredients just right.
- Serving bowl or platter – for presenting the colorful salad beautifully.
Flavor Variations & Add-Ins
- Swap the peanuts for chopped cashews or almonds for a different crunch and flavor.
- Add cooked shrimp or grilled chicken to make it heartier.
- Mix in sliced bell peppers or snap peas for extra crunch and sweetness.
- Use Thai basil or chopped green onions instead of or with cilantro for a fresh twist.
Spring Roll Salad with Peanut
Ingredients You’ll Need:
For The Salad:
- 2 cups shredded purple cabbage
- 2 cups julienned carrots
- 1 large cucumber, thinly sliced
- 1 zucchini, spiralized or julienned
- ½ cup fresh mint leaves, chopped
- ½ cup fresh cilantro, chopped
- ¼ cup chopped roasted peanuts
- Optional: 1 avocado, diced
For The Peanut Dressing:
- ⅓ cup creamy peanut butter
- 2 tablespoons soy sauce (or tamari for gluten-free)
- 1 tablespoon rice vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon fresh grated ginger
- 1 teaspoon sriracha or chili garlic sauce (optional, for heat)
- 2–3 tablespoons warm water (to thin dressing)
- Juice of 1 lime
How Much Time Will You Need?
This salad comes together really quickly — about 15 minutes total. It takes around 10 minutes to chop and prepare all the veggies and herbs, then another 5 minutes to whisk up the tasty peanut dressing and toss everything together. You can enjoy it right away or chill it for 15-30 minutes if you like flavors to mingle a bit more.
Step-by-Step Instructions:
1. Prepare the Veggies and Herbs:
In a large mixing bowl, add the shredded purple cabbage, julienned carrots, sliced cucumber, and zucchini. Toss in the chopped mint and cilantro. Gently mix everything together until well combined, making sure the herbs are evenly spread through the veggies.
2. Make the Peanut Dressing:
In a small bowl, whisk together the creamy peanut butter, soy sauce or tamari, rice vinegar, honey or maple syrup, grated ginger, sriracha (if you want a little heat), and lime juice. Slowly add warm water, one tablespoon at a time, until the dressing is smooth and pourable. Adjust the taste to your liking by adding more lime juice or sweetener if needed.
3. Toss the Salad with Dressing:
Pour the peanut dressing over the mixed salad. Toss gently but thoroughly so all the veggies get coated with the creamy, flavorful sauce.
4. Add the Final Touches:
If you like, carefully fold in the diced avocado now to keep it from getting mashed. Then transfer the salad to a nice serving bowl. Sprinkle the chopped roasted peanuts on top for a wonderful crunchy finish. Garnish with a few whole mint leaves to add a pop of fresh green.
5. Serve and Enjoy:
You can serve this spring roll salad right away for a crisp, fresh bite. Or chill it in the fridge for up to 30 minutes to let the flavors blend and deepen. It’s perfect as a light lunch, a side dish, or alongside grilled chicken or tofu for something more filling.
Can I Use Frozen Vegetables for This Salad?
It’s best to use fresh, raw vegetables for this salad to keep the crisp texture. Frozen veggies tend to release water when thawed, making the salad soggy.
How Can I Make This Salad Vegan?
Simply swap the honey in the dressing for maple syrup or agave nectar to keep it vegan-friendly without sacrificing sweetness.
Can I Prepare This Salad Ahead of Time?
You can prep the veggies and dressing separately in advance. Combine and toss them just before serving to keep the salad fresh and crunchy.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The avocado may brown slightly, so adding it fresh when serving is best.
