Description
A refreshing and vibrant Spring Roll Salad topped with a creamy peanut dressing, perfect for a light meal or side dish.
Ingredients
Scale
- 2 cups green cabbage, shredded
- 1 cup carrots, grated
- 1 cup red bell pepper, thinly sliced
- 1 cup cucumber, thinly sliced
- 1 cup cooked shrimp or chicken, chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, sliced
- 1/4 cup creamy peanut butter
- 2 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 teaspoon sesame oil
- 1–2 tablespoons water (to thin the dressing)
Instructions
- In a large bowl, combine the shredded cabbage, grated carrots, sliced red bell pepper, sliced cucumber, chopped shrimp or chicken (if using), chopped cilantro, and sliced green onions. Toss gently to mix the ingredients evenly.
- In a separate small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, and sesame oil until smooth. If the dressing is too thick, add water one tablespoon at a time until you reach your desired consistency.
- Drizzle the creamy peanut dressing over the salad and toss until everything is well coated.
- Serve immediately or chill in the refrigerator for about 30 minutes to let the flavors meld before serving.
Notes
- For a vegetarian option, omit the shrimp or chicken and add more vegetables or tofu.
- Add crushed peanuts or sesame seeds on top for extra crunch and flavor.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 12g
- Cholesterol: 30mg