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–+ servings
Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing: A Crunchy Delight

This Spring Roll Salad with Peanut Dressing is a crunchy, healthy meal featuring vibrant vegetables and customizable protein options.
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Prep Time 10 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Cabbage Mix green and purple for color.
  • 1 cup Shredded Carrots
  • 1 medium Red Bell Pepper Can substitute with yellow or orange.
  • 1 medium Cucumber Zucchini can be used as a variation.
  • 1/4 cup Fresh Cilantro
  • 1/4 cup Fresh Mint Basil is a great substitute.
For the Dressing
  • 1/2 cup Roasted Peanuts Can use cashews as an alternative.
  • 1/3 cup Peanut Butter Almond butter is a nutty alternative.
  • 2 tablespoons Rice Vinegar Can be replaced with white wine vinegar.
  • 2 tablespoons Soy Sauce Tamari or coconut aminos for gluten-free.
  • 1 tablespoon Honey Maple syrup is a vegan alternative.
  • 1 teaspoon Sesame Oil
  • 2 tablespoons Lime Juice
  • 1 clove Garlic Minced for extra flavor.

Equipment

  • Knife
  • Food processor
  • Non-stick skillet
  • Mixing bowl
  • Whisk

Method
 

Preparation Steps
  1. Begin by shredding the cabbage and carrots using a sharp knife or a food processor. This should take about 5 minutes.
  2. Heat a non-stick skillet over medium-high heat and cook shrimp for about 2-3 minutes on each side until they are pink and opaque. If using pre-cooked shrimp or another protein, chop them into bite-sized pieces.
  3. In a medium mixing bowl, combine the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic. Whisk until smooth.
  4. In a large mixing bowl, combine the shredded cabbage, carrots, protein, red bell pepper, cucumber, cilantro, and mint. Toss gently.
  5. Drizzle the peanut dressing over the salad mix and toss to coat all ingredients evenly.
  6. Let the salad rest for about 5 minutes before serving in individual bowls or on a shared platter.

Nutrition

Serving: 1bowlCalories: 200kcalCarbohydrates: 25gProtein: 10gFat: 9gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 3gSodium: 400mgPotassium: 300mgFiber: 4gSugar: 6gVitamin A: 500IUVitamin C: 20mgCalcium: 40mgIron: 1mg

Notes

Store leftover salad in an airtight container for up to 3 days, keeping the dressing separate until ready to serve. Dressing can be made ahead of time and refrigerated for up to a week.

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