Vegan Spring Roll Salad (Printable)

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

# What You'll 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 grated fresh ginger
19 - 2 to 3 tablespoons warm water

# How to Make It:

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, garlic, and ginger. Add warm water one tablespoon at a time until dressing reaches a pourable consistency.
04 - Drizzle peanut dressing over salad just before serving or serve on the side. Toss gently to combine and enjoy immediately.

# Expert Advice:

01 -
  • No cooking required, just twenty minutes between hunger and a bowl full of bright, herbaceous goodness.
  • The peanut dressing brings everything together like an old friend who shows up and makes everyone laugh.
  • It's colorful enough to make your plate sing and flexible enough to work with whatever fresh vegetables you actually have on hand.
02 -
  • If you make this salad more than a few hours ahead, the vegetables will weep and lose their snap, so either leave it undressed until the last moment or accept that tomorrow's leftovers are a different, softer salad.
  • The dressing thickens as it cools, so if you made it earlier and it's looking dense, a splash of warm water brings it back to life.
03 -
  • Toast your own peanuts if you have time, because their flavor will be exponentially deeper than anything store bought, and it's worth the effort.
  • Cold dressing tastes duller than warm dressing, so let it sit out for a few minutes before serving, which wakes up all the spices and makes the whole thing sing.
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