Description
Spring Roll Salad brings the vibrant flavors of traditional spring rolls into a light and refreshing salad. With crunchy vegetables, fresh herbs, and a tangy peanut dressing, this salad is healthy, satisfying, and easy to make. It’s perfect as a standalone meal or a side dish to complement Asian-inspired dishes. A versatile recipe that can be customized with different proteins and vegetables, it’s ideal for gluten-free, vegetarian, and low-carb diets.
Ingredients
- 4 cups mixed greens or lettuce (such as butter lettuce or romaine)
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1 cup shredded carrots
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1 cucumber, julienned
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1/2 cup red bell pepper, thinly sliced
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1/4 cup fresh cilantro, chopped
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1/4 cup fresh mint, chopped
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1/4 cup green onions, chopped
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1/2 cup cooked shrimp, chicken, or tofu (optional, for added protein)
For the Peanut Dressing:
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3 tablespoons peanut butter (smooth or chunky)
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2 tablespoons soy sauce or tamari (for gluten-free)
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1 tablespoon rice vinegar
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1 tablespoon honey or maple syrup
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1 teaspoon sesame oil
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1 teaspoon grated ginger
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1 clove garlic, minced
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2-3 tablespoons warm water (to thin the dressing, as needed)
Instructions:
Instructions
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In a large bowl, combine mixed greens, shredded carrots, cucumber, red bell pepper, cilantro, mint, and green onions. Toss well.
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If using protein (shrimp, chicken, or tofu), add it to the salad and gently toss to combine.
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For the dressing, whisk together peanut butter, soy sauce, rice vinegar, honey (or maple syrup), sesame oil, ginger, garlic, and warm water until smooth. Adjust consistency by adding more water if needed.
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Drizzle the peanut dressing over the salad and toss gently to coat.
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Serve immediately, garnished with additional cilantro or green onions if desired.
Notes
Add avocado, cabbage, or radishes for extra crunch and color.Spice it up with chopped jalapeños or red pepper flakes for added heat.Swap proteins or use edamame for a vegetarian option.For a low-carb version, omit the dressing or use a vinegar-based one.Make it sweet and sour by adding lime juice or extra honey to the dressing.
