Spring Roll Salad with Peanut Sauce Recipe

Introduction

This Spring Roll Salad with Peanut Sauce is a fresh and vibrant dish perfect for a light lunch or a side at dinner. Combining crisp cabbage and sweet carrots with a creamy peanut sauce, it offers a delightful mix of textures and flavors that are both satisfying and healthy.

Ingredients

• 2 cups shredded cabbage
• 1 cup shredded carrots
• 1/2 cup peanut sauce

Instructions

1. Step 1: In a large bowl, combine the shredded cabbage and shredded carrots.
2. Step 2: Pour the peanut sauce over the vegetables and toss well until everything is evenly coated.
3. Step 3: Serve immediately as a refreshing salad or chilled if you prefer it cold.

Tips & Variations

• Add chopped fresh herbs like cilantro or mint for extra freshness.
• Include sliced bell peppers or cucumber to add more crunch and color.
• For a protein boost, toss in cooked shrimp, chicken, or tofu.
• Use crunchy peanut butter in the sauce for added texture.

Storage

Store the salad and peanut sauce separately in airtight containers in the refrigerator for up to 2 days. Toss them together just before serving to keep the vegetables crisp. Leftover mixed salad may become soggy if stored combined.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the peanut sauce from scratch?

Yes, a simple peanut sauce can be made by mixing peanut butter, soy sauce, lime juice, a bit of honey or sugar, and water to thin it to your desired consistency.

Is this salad suitable for meal prep?

It is best to keep the sauce separate until ready to serve to prevent the vegetables from getting soggy. Prep the vegetables ahead and mix with sauce just before eating.

Spring Roll Salad with Peanut Sauce Recipe

Print Recipe

★★★★★

4.6 from 131 reviews

This Spring Roll Salad with Peanut Sauce is a quick, fresh, and flavorful dish that combines crisp cabbage and carrots tossed in a creamy, savory peanut sauce. Perfect as a light lunch or side dish, it captures the essence of traditional spring rolls in a simple salad form without the hassle of rolling.

• Author: Ria
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 2 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: Asian Fusion
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Vegetables

• 2 cups shredded cabbage
• 1 cup shredded carrots

Peanut Sauce

• 1/4 cup creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated fresh ginger
• 1 garlic clove, minced
• 2–3 tablespoons water (to thin sauce as needed)

Instructions

1. Prepare the Vegetables: Wash and finely shred the cabbage and carrots using a knife or a grater to ensure even texture and ease of mixing.
2. Make the Peanut Sauce: In a small bowl, combine peanut butter, soy sauce, lime juice, honey, grated ginger, and minced garlic. Whisk together until smooth and creamy. Add water gradually to achieve a pourable consistency.
3. Toss Salad: In a large bowl, add the shredded vegetables and pour the peanut sauce over them. Toss thoroughly to evenly coat all the vegetables with the sauce.
4. Serve: Transfer the salad to serving plates or bowls, and enjoy immediately for maximum freshness and crunch.

Notes

• Adjust the thickness of the peanut sauce by adding more water if needed for easier tossing.
• For extra texture, add chopped peanuts or fresh herbs like cilantro or mint.
• This salad can be made ahead and refrigerated for up to 1 day, but toss again before serving as vegetables may release water.
• Use gluten-free soy sauce to make the recipe gluten-free suitable.

Keywords: spring roll salad, peanut sauce salad, Asian salad, vegetarian salad, quick salad