Spring Roll Salad with Peanut Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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
