Vegan Spring Roll Salad Peanut Dressing (Print Version)

Crisp vegetables and rice noodles tossed in zesty peanut dressing

# 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 the shredded red cabbage, carrots, cucumber, cooked rice noodles if using, sliced bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to distribute vegetables evenly.
02 - Arrange the salad mixture on a large serving platter or divide among 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 until combined. Add warm water one tablespoon at a time, whisking until the dressing reaches a smooth, pourable consistency.
04 - Drizzle the peanut dressing over the assembled salad just before serving, or serve the dressing on the side to allow guests to dress their portions as desired.
05 - Toss gently to combine all components and serve immediately while vegetables remain crisp and fresh.

# Additional Tips::

01 -
  • It comes together in twenty minutes flat, no cooking required, just knife skills and a little whisking.
  • The peanut dressing is so good you'll find yourself making extra just to have it in the fridge.
  • Every bite has that perfect balance of textures, from the snap of fresh vegetables to the creaminess of avocado.
  • It's naturally vegan but tastes like the opposite of deprivation.
02 -
  • If you prep the vegetables hours ahead, don't dress the salad until the moment you're eating it—the acid will wilt everything into sadness.
  • The dressing thickens as it sits, so make it the consistency of heavy cream when you plate, knowing it'll firm up slightly by the time someone takes the first bite.
  • Fresh herbs are not optional here—they're what separate this from a boring vegetable pile, so splurge on the good stuff if your grocery store has it.
03 -
  • Toast your own peanuts if you have time—store-bought roasted ones work fine, but toasting brings out an oil and warmth that makes the salad sing.
  • If the dressing breaks or looks separated, don't panic, just whisk it harder or add another splash of warm water and it'll come back together.
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