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Fresh and Crunchy Spring Roll Salad

🌱 Fresh and Crunchy Spring Roll Salad – Vibrant, Healthy, and Light

This Spring Roll Salad captures all the fresh flavors of traditional spring rolls in a simple, deconstructed salad. Crisp vegetables, fresh herbs, and a light peanut-lime dressing make it a perfect low-calorie, refreshing meal for lunch or dinner.
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Prep Time 15 minutes
Servings: 4 servings
Course: Main Dish or Salad
Cuisine: Asian-Inspired, Healthy
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Salad
  • 2 cups shredded cabbage green or purple
  • 1 cup shredded carrots
  • 1 cup cucumber julienned
  • 1 red bell pepper thinly sliced
  • ½ cup red cabbage or purple cabbage shredded (optional for color)
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh mint leaves chopped
  • 4 cooked shrimp sliced (optional for protein)
  • Dressing
  • 2 tbsp peanut butter
  • 2 tbsp lime juice
  • 1 tbsp soy sauce or tamari
  • 1 tsp honey or maple syrup
  • 1 tsp sesame oil
  • 2 –3 tbsp warm water to thin
  • Optional Toppings
  • Crushed peanuts
  • Sesame seeds
  • Extra fresh herbs

Equipment

  • Cutting board & knife
  • Mixing bowls
  • Whisk or small fork

Method
 

  1. In a large bowl, combine cabbage, carrots, cucumber, bell pepper, and herbs.
  2. In a small bowl, whisk together peanut butter, lime juice, soy sauce, honey, sesame oil, and enough warm water to reach a pourable consistency.
  3. Pour dressing over the salad and toss gently until evenly coated.
  4. Top with cooked shrimp if using, crushed peanuts, and sesame seeds.
  5. Serve immediately for maximum freshness and crunch.

Notes

For a vegetarian version, skip the shrimp and add tofu or edamame.
Slice vegetables thinly for the best spring roll texture.
Salad can be prepped ahead, but toss dressing just before serving to keep it crisp.
Add rice noodles for a heartier, light meal.