Spring Roll Salad with Peanut is a fresh and crunchy treat that’s bursting with bright flavors. It’s like eating a deconstructed spring roll—with crisp lettuce, colorful veggies, tender rice noodles, and a handful of herbs—all tossed with a creamy peanut sauce that adds just the right touch of nuttiness and zest.
I love making this salad when I want something that feels light but still really satisfies my craving for something tasty and a little different. The peanut dressing is my favorite part—it’s simple to whip up with peanut butter, lime, and a bit of sweetness, which makes every bite a little exciting. Plus, it’s easy to add some grilled chicken or tofu if you want it to be more filling.
We usually eat this salad on warm days when nothing heavy sounds good, and it’s perfect for packing into lunch boxes too. I find it’s a great way to sneak extra veggies into dinner, and everyone in my family gets a kick out of mixing all the ingredients together. If you’re looking for a meal that feels fresh, fun, and full of crunch, this salad is definitely one to try!
Key Ingredients & Substitutions
Purple Cabbage & Carrots: These give the salad its crunch and color. If you can’t find purple cabbage, green cabbage works fine. Fresh carrots add sweetness and texture, but shredded frozen carrots are okay too.
Cucumber: Spiralized cucumber adds a fresh, crunchy bite. If you don’t have a spiralizer, just slice it thinly or cut into matchsticks.
Edamame: Shelled edamame adds a nice protein boost and pop of green. You can substitute with cooked green peas or snap peas if you prefer.
Cilantro: This fresh herb brightens the flavor. If you’re not a fan, use fresh basil or mint for a different but delicious twist.
Peanut Butter: Smooth peanut butter creates the creamy dressing. Natural or regular brands work, but if you need a nut-free option, try sunflower seed butter.
How Do You Make the Perfect Peanut Dressing?
Getting the peanut dressing just right is key for a balanced salad. Here’s how to mix it smoothly and with great flavor:
- Start by whisking peanut butter with the soy sauce, rice vinegar, lime juice, honey, sesame oil, garlic, and fresh ginger.
- Slowly add warm water a tablespoon at a time to loosen the sauce. You want it pourable but still thick enough to coat veggies.
- Taste and adjust: add more lime juice for brightness, honey for sweetness, or chili flakes for heat.
- Whisk again to combine well. A smooth, creamy dressing is ready!
My tip: warm your peanut butter slightly before mixing to make stirring easier. This dressing keeps fresh in the fridge for a few days, so you can make it ahead if needed.
Equipment You’ll Need
- Large mixing bowl – I use this to toss all the veggies and dressing together easily.
- Vegetable peeler or spiralizer – makes quick work of turning cucumbers into noodles or strips.
- Small whisk or fork – perfect for blending the dressing smoothly without clumps.
- Measuring spoons & cups – helps add the right amount of each dressing ingredient for balanced flavor.
- Serving bowl – to present your fresh, vibrant salad beautifully.
Flavor Variations & Add-Ins
- Protein boost: Add grilled chicken, tofu, or shrimp to make it more filling and hearty.
- Spice it up: Mix in a little sriracha or red pepper flakes for some heat.
- Extra crunch: Toss in chopped roasted cashews or almonds instead of peanuts.
- Herb twist: Substitute cilantro with mint, basil, or parsley for a different fresh flavor.
Spring Roll Salad with Peanut
Ingredients You’ll Need:
For the Salad:
- 2 cups shredded purple cabbage
- 2 cups shredded carrots
- 1 medium cucumber, julienned or spiralized
- 1 cup cherry tomatoes, halved
- 1/2 cup shelled edamame (cooked and cooled)
- 1/4 cup fresh cilantro leaves, roughly chopped
- 1/4 cup chopped roasted peanuts
For the Peanut Dressing:
- 3 tablespoons creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon lime juice (freshly squeezed)
- 1 tablespoon honey or maple syrup
- 1 teaspoon sesame oil
- 1 small garlic clove, minced
- 1 teaspoon grated fresh ginger
- 2-3 tablespoons warm water (to thin sauce as needed)
- Optional: pinch of red chili flakes or sriracha for a spicy kick
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare. There’s no cooking required except to have the edamame cooked ahead of time or use pre-cooked frozen edamame. Tossing everything together is quick, making this salad a great choice for a fast, refreshing meal.
Step-by-Step Instructions:
1. Prep the Fresh Vegetables:
Start by shredding the purple cabbage and carrots. Then, julienne or spiralize the cucumber for nice thin strips. Halve the cherry tomatoes and roughly chop the cilantro leaves. Place all these fresh ingredients in a large mixing bowl along with the cooked edamame.
2. Make the Peanut Dressing:
In a small bowl, whisk together creamy peanut butter, soy sauce, rice vinegar, lime juice, honey (or maple syrup), sesame oil, minced garlic, and grated ginger. Slowly add warm water, a little at a time, until the dressing reaches a smooth, pourable consistency. Taste and adjust the flavors to your liking by adding more lime juice for tanginess, honey for sweetness, or chili flakes for some heat.
3. Combine and Serve:
Pour the peanut dressing over the vegetable mix. Toss everything thoroughly until all the ingredients are coated in the creamy sauce. Transfer to a serving bowl and sprinkle the chopped roasted peanuts on top for an extra crunchy touch. Serve immediately and enjoy this fresh, flavorful salad! For a heartier meal, you can also add grilled chicken, shrimp, or tofu.
Can I Use Frozen Edamame in This Salad?
Yes! Just make sure to thaw the edamame before adding it to the salad. You can thaw quickly by running the frozen edamame under cold water or let it sit at room temperature for a bit.
Can I Make the Peanut Dressing Ahead of Time?
Absolutely! The dressing keeps well in an airtight container in the fridge for up to 3 days. Just give it a good stir or whisk before using, as it may thicken or separate slightly.
How Should I Store Leftovers?
Store any leftover salad in an airtight container in the fridge for up to 1-2 days. To keep the veggies crunchy, it’s best to store the dressing separately and toss just before serving.
What Can I Substitute for Cilantro if I Don’t Like It?
If cilantro isn’t your favorite, try fresh basil, mint, or parsley for a different but equally fresh flavor that pairs nicely with the peanut dressing.
