This Quick Spring Roll Salad is fresh, colorful, and packed with crunchy veggies! Topped with a creamy peanut dressing, it’s a treat for your taste buds.
Honestly, who can say no to peanut sauce? I could drizzle that stuff on everything! This salad is not only tasty but super easy to whip up on a busy day.
Key Ingredients & Substitutions
Green Cabbage: This is the base that adds crunch! If you can’t find it, feel free to use napa cabbage or even kale for a twist!
Red Bell Pepper: I love the sweetness of red bell pepper, but you can swap it with yellow or orange peppers. For a kick, try sliced jalapeños instead!
Shrimp: Cooked shrimp adds protein, but you can leave it out for a veggie version. Cooked chicken, tofu, or chickpeas also work great!
Peanut Butter: Creamy peanut butter is best, but if allergies are a concern use sunflower seed butter, tahini, or almond butter for a similar texture.
How Do You Make The Creamy Peanut Dressing Just Right?
Getting the creamy peanut dressing just perfect is key to this salad. Here’s how to make it smooth and tasty:
- Start by whisking peanut butter with soy sauce, rice vinegar, lime juice, honey, ginger, and garlic in a small bowl.
- Add warm water one tablespoon at a time, mixing well until you reach your desired consistency. More water means a thinner sauce!
- Give it a taste! If you want it sweeter, add a touch more honey or maple syrup.
This dressing is versatile; you can adjust the flavors to suit your preference!
Easy Spring Roll Salad With Creamy Peanut Dressing
Ingredients
For the Salad:
- 2 cups finely shredded green cabbage
- 1 cup julienned red bell pepper
- 1 cup bean sprouts
- 1 cup julienned carrots
- 1 cup thinly sliced cucumber
- 1 cup cooked and peeled shrimp
- Fresh mint leaves for garnish
- 2 cups cooked rice vermicelli noodles (optional base)
For the Creamy Peanut Dressing:
- 1/3 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice
- 1 tablespoon honey or maple syrup
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, minced
- 1-2 tablespoons warm water (to thin dressing as needed)
How Much Time Will You Need?
This refreshing salad takes about 15 minutes to prepare. If you’re using rice vermicelli noodles, allow about 5 additional minutes to cook and cool them. It’s a quick, no-fuss recipe perfect for lunch or dinner!
Step-by-Step Instructions
1. Prepare Your Fresh Ingredients:
Start by finely shredding the green cabbage and julienning the red bell pepper and carrots. Then, slice the cucumber into thin strips and rinse the bean sprouts under cold water to keep them crisp and clean. This will give your salad a fresh crunch!
2. Cook the Noodles (if using):
If you’re adding rice vermicelli noodles, cook them according to the package instructions. Once cooked, drain the noodles and let them cool down before adding them to the salad. They make a great base if you want a heartier meal!
3. Assemble Your Salad:
In a large bowl or on a plate, start layering your salad. First, add the shredded cabbage, followed by the julienned red bell pepper, bean sprouts, carrots, and cucumber. Finally, place the cooked shrimp on top. If you used noodles, add them at the bottom as a base.
4. Make the Creamy Peanut Dressing:
In a small bowl, combine the creamy peanut butter, soy sauce, rice vinegar, lime juice, honey, minced garlic, and grated ginger. Whisk everything together until smooth. If the dressing is too thick, add warm water a tablespoon at a time until it’s at a pourable consistency you like.
5. Dress the Salad:
Before serving, drizzle the creamy peanut dressing over the salad. This will bring everything together beautifully and add that delicious peanut flavor that pairs perfectly with the fresh veggies!
6. Garnish and Serve:
Add fresh mint leaves on top for an aromatic touch, and include lime wedges on the side for an extra zing if desired. Toss the salad lightly to mix everything!
7. Enjoy!
Dig in and enjoy your fresh, crunchy spring roll salad. It’s perfect as a light meal or a side dish for any occasion!
FAQ for Easy Spring Roll Salad With Creamy Peanut Dressing
Can I Use Other Proteins Instead of Shrimp?
Absolutely! If you prefer, you can swap shrimp for cooked chicken, tofu, or chickpeas for a vegetarian option. The salad will still be delicious and filling!
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. The salad ingredients can lose some crunch, but the flavors will still be amazing. For best results, keep the dressing separate until ready to serve!
Can I Make the Dressing Ahead of Time?
Yes, the creamy peanut dressing can be made in advance! Store it in an airtight container in the fridge for up to a week. If it thickens, just whisk in a bit of warm water before using it again.
What Can I Substitute for Peanut Butter?
If you need a substitute due to allergies, try using almond butter, sunflower seed butter, or tahini. These will provide a similar creamy texture and flavor profile, though the taste will vary a bit!
