Go Back
Paul

Spring Roll Salad with Creamy Peanut Dressing is Amazing!

A refreshing and vibrant Spring Roll Salad topped with a creamy peanut dressing, perfect for a light meal or side dish.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 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

Method
 

  1. 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.
  2. 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.
  3. Drizzle the creamy peanut dressing over the salad and toss until everything is well coated.
  4. 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.