Vegan Spring Roll Salad

My friend showed up to a summer picnic with this salad, and I watched people who claimed they didn't like vegetables actually go back for seconds. There's something about the combination of crisp raw vegetables and that silky peanut dressing that makes everything taste lighter and more exciting than it has any right to be. I started making it whenever I needed something that felt both nourishing and celebratory, and it's become the dish I reach for when I want to impress without spending hours in the kitchen.

I made this for a potluck where I didn't know many people, nervous about whether a salad would hold its own against all the heavier dishes. By the end of the evening, the bowl was empty and three people asked for the recipe, which felt like the best kind of validation. Now whenever I'm uncertain what to bring somewhere, this is my answer.

Ingredients

• Red cabbage: It stays crisp for hours, which means this salad is forgiving if people eat at different times.
• Carrots: Raw and shredded, they add natural sweetness that balances the savory dressing beautifully.
• Cucumber: Keep it thin-sliced so it doesn't water down the other flavors as it sits.
• Rice noodles: These are optional, but they turn a side dish into something substantial enough for lunch.
• Red bell pepper: Slice it thin so it actually breaks easily when you eat it, rather than requiring aggressive chewing.
• Bean sprouts: Buy them as close to serving as you can, because they lose their snap quickly.
• Fresh mint, cilantro, and basil: These aren't just garnish here; they're what make this taste like an actual Vietnamese-inspired dish rather than a generic chopped salad.
• Avocado: Add it only right before serving, or it'll turn grey and sad-looking.
• Roasted peanuts: The texture matters as much as the flavor, so buy them whole and chop them yourself rather than using peanut dust from a jar.
• Creamy peanut butter: Use the kind without added sugar or weird stabilizers; you can taste the difference.
• Lime juice: Always fresh-squeezed, because bottled tastes chemical and flat by comparison.
• Soy sauce or tamari: Tamari is the move if you're keeping it gluten-free, and honestly it tastes slightly better anyway.
• Maple syrup: This is what prevents the dressing from being too salty or sharp, so don't skip it.
• Toasted sesame oil: A little goes a long way, so measure carefully; too much tastes medicinal.
• Garlic and ginger: Fresh versions only; the jarred stuff turns bitter when whisked into acid.

Instructions

Prepare your vegetables:

Shred, slice, and chop everything first, which means you can actually enjoy the assembly rather than scrambling. If you're making this ahead, keep the vegetables separate until the last moment so nothing gets soggy.

Build the salad base:

In a large bowl, combine the cabbage, carrots, cucumber, rice noodles if you're using them, bell pepper, bean sprouts, and all those fresh herbs. Toss everything together gently so the delicate leaves don't bruise.

Arrange and top:

Spread the salad mixture on a platter or divide it among individual bowls, then crown each portion with avocado slices and a generous scatter of chopped peanuts. This way everyone gets their perfect ratio of vegetables and toppings.

Whisk the dressing:

Combine the peanut butter, lime juice, soy sauce, maple syrup, sesame oil, minced garlic, and ginger in a small bowl, stirring until it looks like a thick paste. Add the warm water one tablespoon at a time, whisking between additions until you reach a consistency that drizzles smoothly but isn't so thin it runs off immediately.

Finish and serve:

Either drizzle the dressing directly over the salad and toss gently to combine, or serve it on the side so everyone can control how much they want. Eat it right away while everything is still crisp.

Save

Someone once told me this salad made them feel like they were eating something indulgent even though it was completely vegan, and that comment stuck with me. There's an honesty to food that's just fresh ingredients and a good sauce, no dairy or unnecessary richness required to make people happy.

How the Dressing Becomes the Star

The real magic here isn't any single vegetable; it's how the peanut dressing pulls everything together into something cohesive and craveable. I learned this the hard way by making the salad once without it, thinking the vegetables alone would be enough, and it was just sad raw stuff on a plate. Once that dressing gets involved, every component suddenly tastes intentional and connected.

Making It Your Own

This salad is genuinely forgiving about substitutions, which is why I keep coming back to it. I've made it with sunflower seed butter when I was out of peanut butter, added thinly sliced radishes for extra crunch, thrown in snap peas, and stirred sriracha into the dressing when I wanted heat. The structure stays the same, but the flavors shift to match whatever you're craving or whatever is actually in your kitchen that day.

Timing and Temperature Tips

The temperature of this salad matters more than you'd think; everything tastes brighter and crisper when it's cold. I started keeping my bowls in the fridge for a few minutes before serving, and it made a surprising difference in how refreshing the whole thing feels. Warm weather food deserves a cold vessel.

• Make the dressing up to a day ahead and store it covered in the fridge; the flavors actually deepen as it sits.
• Prep all your vegetables the morning of if you're serving at lunch or dinner, keeping them in separate containers so nothing gets soggy.
• Assemble the actual salad no more than thirty minutes before eating, unless you don't mind softer vegetables, which is also completely fine.

Save

This has become my answer for almost every casual gathering, because it looks colorful and vibrant without being fussy. It's the kind of dish that makes people feel cared for without requiring you to spend all day cooking.

Common Questions

→ What makes the dressing creamy and flavorful?

The dressing combines creamy peanut butter with lime juice, soy sauce, maple syrup, garlic, and ginger, creating a rich and tangy flavor profile.

→ Can rice noodles be omitted or substituted?

Yes, rice noodles are optional and can be left out or replaced with alternative noodles or extra veggies for added texture.

→ How do fresh herbs enhance the salad?

Fresh mint, cilantro, and basil provide aromatic, bright notes that balance the crunchy vegetables and rich dressing.

→ Is this salad suitable for special diets?

This dish is vegan, dairy-free, and can be gluten-free if tamari is used instead of soy sauce.

→ Can the dressing be modified for different flavors?

Yes, you can add sriracha for heat or substitute peanut butter with almond or sunflower seed butter for variation.