Spring Roll Salad with Peanut Dressing

Posted on December 24, 2025

Delicious spring roll salad topped with creamy peanut dressing and fresh vegetables.

Easy Spring Roll Salad with Peanut Dressing: A Taste of Home

There’s something about the arrival of spring that gives me a little flutter of excitement. It’s like the earth hits the refresh button, and the smells of blooming flowers, fresh herbs, and sunny days fill the air. Personally, I associate spring with lighter meals that still pack a punch in flavor. Enter my Spring Roll Salad with Peanut Dressing! This recipe is my go-to when I want something that feels fresh, colorful, and, most importantly, easy to whip up. Let me stroll down memory lane for a bit…

I remember the first time I made a spring roll salad. It was one of those chaotic weeknights where I had some random veggies left in the fridge and was desperately avoiding another round of pizza delivery. You know those nights where takeout feels like a siren call, but your wallet is waving red flags? As I looked at my limp veggies, I thought, "What have I got to lose?" I tossed them all into a bowl and came up with that vibrant medley of shredded cabbage, carrots, bell peppers, and cucumbers. Suddenly, it felt like I was walking through a bustling market in Vietnam!

What made the dish sing, though, was that luscious peanut dressing. With the combination of rice vinegar, peanut butter, and a few other magical ingredients, it transformed my sad white bowl of veggies into a party on a plate. The first bite was a revelation! Crisp, crunchy veggies wrapped in creamy, nutty goodness—it was a flavor explosion. Add some herbs, and you have a dish that’s comforting yet guilt-free.

Honestly, I don’t think I could ever get tired of it. This salad is not just about taste; it evokes memories of summer picnics and potlucks. It’s a salad that brings people together. Whether you’re sitting on your patio, soaking in some sun, or gathered around the dinner table, this dish has a way of bringing warmth and joy, like a hug in a bowl.

Why You’ll Love This Recipe

Quick to Prepare: This is truly an easy weeknight dinner recipe. It takes me about 15 minutes—perfect for those chaotic evenings when cooking feels daunting.
Packed with Nutrients: With colorful veggies like cabbage, carrots, and bell peppers, you’re serving up healthy comfort food that feels balanced and nourishing.
Flavorful Peanut Dressing: The peanut dressing is creamy and rich, turning an ordinary salad into an extraordinary delight. It’s a high-protein meal thanks to the peanut butter!
Picky Eater Approved: This is one of those meals that even my vegetable-averse cousin has munched down without complaint. Kids love it, too!
Perfect for Meal Prep: I often make a double batch for lunch the next day—this salad stays crispy and is great for healthy boxed meals.
Budget-Friendly Ingredients: You won’t need to break the bank for this recipe. Most ingredients are super affordable and easy to find at your local grocery store.

What Makes This Recipe Special?

This recipe shines primarily due to its versatility. You can mix and match this salad based on your taste preferences or whatever you have on hand. Feeling adventurous? Add some shrimp for extra protein or toss in some mandarin oranges for a burst of sweetness. The way it brightens up your weeknight dinner (or a random Tuesday) is frankly unmatched.

Also, I adore how the dressing balances the crunch of the salad with its creamy, nutty texture. Mixing all these ingredients together feels a bit like a culinary dance—each toss is a swirl of color and flavor. And when the dish is ready, you can literally see the vibrant greens and yellows twinkle under the light. If that doesn’t bring a smile to your face, I don’t know what will!

Ingredients

Here’s what you’ll need to create this delightful dish:

2 cups shredded cabbage: This is crunchy, slightly sweet, and provides a solid base for our salad.
1 cup shredded carrots: Adds a pop of color and natural sweetness.
1 red bell pepper, thinly sliced: For that lovely crunch and its sweet flavor—plus, red bell peppers are known for their high vitamin C content!
1 cup thinly sliced cucumber: Cucumber brings freshness and helps balance out the creaminess of the peanut dressing.
1/4 cup chopped fresh cilantro: This herb lends a wonderful aroma and flavor. If you’re not a cilantro fan (I get it, it’s love-it-or-hate-it), try mint or basil instead.
1/4 cup chopped fresh mint: Mint adds a lovely, bright herbal note that elevates the dish.
2 tablespoons chopped roasted peanuts: For that satisfying crunch and a boost of healthy fats.
2 tablespoons rice vinegar: This gives the dressing its mildly tangy kick!
2 tablespoons smooth peanut butter: I love the creaminess of peanut butter and what it brings to the dressing; you can also use almond or cashew butter if you prefer.
1 tablespoon soy sauce: Adds a rich umami flavor that ties everything together.
1 tablespoon honey: Balances the flavors with a touch of sweetness.
1 teaspoon sesame oil: Provides a lovely nutty aroma.
1 teaspoon fresh lime juice: Brightens everything up.
1 garlic clove, minced: For that aromatic touch.

A few pro tips:

Use fresh, colorful veggies for the best visual appeal. They taste better and make your plate pop.
When it comes to peanut butter, I personally prefer natural versions with just peanuts and salt. You’ll want to avoid overly sweetened kinds—trust me, it makes a big difference!
If you have any nut allergies (or if peanuts just aren’t your jam), try sunflower seed butter instead.

How to Make It Step-by-Step

Okay, let’s get down to the delicious details. This recipe came about during one of those rushed evenings, and with a bit of ingenuity, it turned into one of my favorites.

1. Prep Your Veggies:

First things first, wash your veggies. There’s something therapeutic about washing and chopping vegetables, isn’t there? I usually toss on my favorite playlist (you know, the one full of nostalgic hits) and get chopping. I love how the crisp sound of slicing through vegetables feels like a mini workout. Shred your cabbage into thin strips and do the same with the carrots.

For the red bell pepper, slice it thinly so its sweetness can shine through in every bite. If you have a mandoline, now’s the time to break it out—this gives you super thin, uniform slices, making your salad look extra professional.

2. Mix Everything in a Bowl:

In a large mixing bowl, combine the shredded cabbage, shredded carrots, thinly sliced bell pepper, sliced cucumber, cilantro, and mint. As you toss, take a moment to inhale that fresh sensation—the mingling scents are so invigorating! You can already envision how colorful this dish will be.

3. Whip Up the Peanut Dressing:

Now, let’s move on to the peanut dressing. In a small bowl, whisk together the rice vinegar, peanut butter, soy sauce, honey, sesame oil, lime juice, and minced garlic. It might look a little lumpy at first—I promise it’s not a disaster! Just keep whisking, and soon you’ll have a smooth, luscious dressing. To be real, the scent of peanut butter combined with soy sauce is heavenly.

4. Combine Salad and Dressing:

Pour the peanut dressing over the salad mixture. I usually feel like a fancy chef at this point. Grab a pair of tongs and gently toss everything together, making sure each vegetable is coated with that creamy goodness. Don’t go too hard here; you want to keep those veggies crisp!

5. Garnish for an Extra Crunch:

Sprinkle the chopped roasted peanuts over the top of your salad for that final crunch factor. They not only add great texture but also amp up the flavor—unexpected bites of nutty goodness make all the difference!

6. Admire Your Creation and Serve:

Now comes the moment where you get to admire your handiwork. It’s like staring at nature’s beauty—the vibrant colors are almost too good to eat. Serve immediately to keep everything nice and crunchy. I often pair this salad with grilled chicken or tofu for extra protein, but it holds its own as a light meal too.

Tips for Best Results

Chill Your Salad: After tossing the salad, let it chill in the fridge for 10-15 minutes. The flavors meld beautifully during that time!
Don’t Over-dress: If you’re planning on leftovers, store the salad and dressing separately, then combine when ready to eat—crispiness preserved!
Customize to Your Heart’s Content: Feel free to add any other vegetables lying around. Radishes, snap peas, or even avocado would work splendidly here!

Ingredient Substitutions & Variations

Looking to switch things up? Here are some ideas for delicious variations:

Protein Add-Ins: Toss in some shredded rotisserie chicken, grilled shrimp, or firm tofu for additional protein content. This takes your salad to the next level as not just a side dish but a full meal!
Fruit Additions: If you’re feeling daring, try adding sliced mango, shredded apple, or even a handful of berries for a sweet twist.
Dress It Up: For a spicy kick, add a dash of sriracha or chili sauce to the dressing for that extra zing.

Directions

In a large bowl, combine the shredded cabbage, carrots, bell pepper, cucumber, cilantro, and mint. In a small bowl, whisk together the rice vinegar, peanut butter, soy sauce, honey, sesame oil, lime juice, and minced garlic to make the peanut dressing. Pour the peanut dressing over the salad and toss gently to coat. Sprinkle the chopped peanuts over the top. Serve immediately.

Pairing Ideas (Drinks, Sides, etc.)

I love pairing this fresh salad with a light sparkling water—think refreshing and crisp! Sometimes I even add a slice of lime for extra zing. A chilled lemonade or a mild green tea also works beautifully. If you want to indulge, mix it up with spring rolls or best high protein ready meals to round out your table.

How to Store and Reheat Leftovers

To be honest, I rarely have leftovers when I make this salad. But if you do—it’s crucial to keep the dressing separate to maintain that satisfying crunch. Store the salad in an airtight container in the refrigerator for up to two days. The dressing will stay fresh for about a week, making it a perfect option for meal prep.

Reheating isn’t really an option here, as salads are best enjoyed cold; however, if you used grilled chicken or tofu, you can reheat those separately before adding to a fresh salad.

Make-Ahead and Freezer Tips

Feel free to chop your vegetables ahead of time. They can stay fresh for 2-3 days in the fridge if stored properly! The peanut dressing can also be made in advance—store it separately in the fridge for up to a week. The two meld together flavors beautifully when they come together, so don’t hesitate to let those flavors hang out for a bit.

Freezing the salad isn’t recommended, as the textures would suffer once thawed—the delicate veggies would turn sad and watery. Instead, make a smaller batch for yourself or invite some friends over and enjoy it fresh!

Common Mistakes to Avoid

Avoid cutting your veggies too large. You want each bite to be a bit of everything, and large pieces make that tricky.
If the dressings feel too thick, you can thin it out with a little warm water—whisk, and it should come together.

Frequently Asked Questions (FAQ)

Q: Can I make this salad vegan?
Absolutely! All the ingredients listed are vegan-friendly, so you’re good to go!

Q: How do I make it spicier?
Incorporate sliced jalapeños, chili flakes, or a drizzle of sriracha in the dressing.

Q: Is this salad gluten-free?
Yes, as long as you use gluten-free soy sauce or tamari, you’re all set!

Q: Can I use other nut butters?
Totally! Almond butter, cashew butter, or even sun butter can work gracefully in this dressing.

Q: How long will leftovers last?
If stored properly, the salad can last about 2-3 days in the fridge—dress before serving!

Cooking Tools You’ll Need

A good chef’s knife for chopping veggies, a mixing bowl, a whisk, and some tongs! You could also use a mandoline for slicing if you have one; it’s like the magical fairy godmother of kitchen gadgets!

Final Thoughts

This Spring Roll Salad with Peanut Dressing is everything you need on busy weeknights or whenever you want a cozy, comforting meal. The colors, the flavors, and the memories attached to it—each bite tells a story. It’s a simple affair that reminds us of the joys of cooking (even amidst the chaos). I’d love to hear how you’ve customized this recipe! Did you throw in something unexpected that made it sing?

If you enjoyed this recipe, don’t forget to save it on Pinterest or share it with a friend! Let’s spread the joy of cooking together!