Vegan Spring Roll Salad (Printable Copy)

A fresh, vibrant vegan salad with crisp veggies and a creamy peanut dressing for a light, tasty meal.

# What You 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, as needed

# How to Make:

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 mix.
02 - Arrange the salad mixture on a large serving platter or in 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, minced garlic, and grated 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. Toss gently to combine and enjoy immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes, which means you can have lunch on the table faster than you'd think possible.
  • The peanut dressing is so addictive you'll find yourself drizzling it on everything else you make.
  • It's naturally vegan and gluten-free, so it works for almost any table without feeling like compromise food.
02 -
  • The dressing thickens as it cools, so make it slightly thinner than you think you want it, because adding more water later never quite works the same way.
  • Bean sprouts are delicate and wilt quickly, so if you're making this more than an hour ahead, add them right before serving instead of at the beginning.
03 -
  • If you're taking this somewhere and it needs to travel, pack the dressing separately and toss everything together right before people eat it.
  • Toasted sesame oil is the secret ingredient that makes this taste like actual Vietnamese cuisine instead of just a chopped salad with peanut sauce.
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