Spring Roll Salad With Peanut Sauce Recipe

Table of Contents

Introduction

Did you know that the average spring roll contains over 300 calories, but by transforming it into a fresh salad, you can enjoy all the same vibrant flavors for just 180 calories per serving? When I first discovered this Spring Roll Salad with Peanut Sauce, I was skeptical. How could deconstructed spring rolls possibly satisfy my craving for that perfect combination of fresh vegetables, herbs, and creamy peanut sauce? But after my first bite, I was completely converted. This recipe delivers all the satisfying crunch, fresh herbs, and rich umami flavors of traditional spring rolls, but in a lighter, more nutritious format that’s actually easier to make.

As someone who spent years perfecting comfort food recipes in my Asheville kitchen, I’ve learned that the best dishes often come from simplifying complex favorites. This Spring Roll Salad with Peanut Sauce has become my go-to when I want something that feels indulgent but keeps me energized. The combination of crisp vegetables, fresh herbs, and that irresistible peanut sauce creates a meal that’s both refreshing and deeply satisfying.

Ingredients List

For the Salad:

• 6 cups mixed greens (butter lettuce and cabbage work beautifully)
• 1 large carrot, julienned into thin strips
• 1 cucumber, thinly sliced
• 1 red bell pepper, cut into thin strips
• 1 cup fresh cilantro leaves
• ½ cup fresh mint leaves
• ¼ cup fresh basil leaves, torn
• 3 green onions, thinly sliced
• ½ cup roasted peanuts, roughly chopped
• 1 cup cooked shrimp or chicken (optional for protein)

For the Peanut Sauce:

• ⅓ cup natural peanut butter (smooth or crunchy)
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 tablespoon low-sodium soy sauce
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, grated
• 2-4 tablespoons warm water (for consistency)
• Red pepper flakes to taste

Smart Substitutions: Swap peanut butter for almond butter if you have allergies, use tamari instead of soy sauce for gluten-free needs, or substitute agave for honey to make it vegan-friendly.

Timing

Prep Time: 20 minutes
Sauce Making: 5 minutes
Total Time: 25 minutes

This recipe clocks in at just 25 minutes, which is approximately 60% faster than traditional spring roll preparation. The beauty of this salad lies in its simplicity ; no rolling, no frying, just fresh assembly and a quick sauce whisk.

Step-by-Step Instructions

Step 1: Prepare Your Vegetables

Wash and dry all your greens thoroughly using a salad spinner or clean kitchen towels. Cut your carrot into thin julienne strips, I like to use a vegetable peeler to create ribbon-like pieces that mimic rice noodles. Slice your cucumber and bell pepper into thin, uniform pieces for the best texture contrast.

Step 2: Create the Herb Blend

Gently tear your fresh herbs rather than chopping them with a knife. This technique, which I learned through countless kitchen experiments, prevents bruising and keeps the herbs vibrant and flavorful. Mix the cilantro, mint, and basil together in a small bowl.

Step 3: Make the Peanut Sauce

In a medium bowl, whisk together peanut butter, rice vinegar, sesame oil, honey, soy sauce, minced garlic, and grated ginger. Gradually add warm water, one tablespoon at a time, until you reach a creamy, pourable consistency. The sauce should coat the back of a spoon but still drizzle easily.

Step 4: Assemble Your Salad Base

Layer your mixed greens in a large serving bowl or individual plates. Arrange the julienned carrots, cucumber slices, and bell pepper strips on top of the greens in colorful sections for visual appeal.

Step 5: Add Fresh Elements

Sprinkle the herb mixture generously over the vegetables. Add sliced green onions and chopped peanuts for extra crunch and flavor depth.

Step 6: Final Assembly and Serving

If using protein, arrange the cooked shrimp or chicken on top. Drizzle the peanut sauce over the entire salad just before serving, or serve it on the side for individual preference.

Nutritional Information

Per serving (serves 4):

• Calories: 180 (without protein), 240 (with shrimp)
• Protein: 8g (15g with shrimp)
• Carbohydrates: 12g
• Fiber: 6g
• Healthy Fats: 12g
• Sodium: 280mg
• Vitamin C: 85% daily value
• Vitamin A: 90% daily value

This salad provides over 75% of your daily vitamin requirements while delivering healthy monounsaturated fats from peanuts and a substantial fiber boost. For another nutrient-dense, plant-forward option packed with fiber and healthy fats, try this chickpea feta avocado salad, which offers a Mediterranean twist on wholesome ingredients.

Healthier Alternatives for the Recipe

For a lower-calorie version, use PB2 powdered peanut butter in the sauce and reduce the amount by half. To increase protein content, add edamame or hemp seeds. For those following a keto diet, substitute the honey with stevia and add avocado slices for healthy fats.

Heart-healthy modifications include using unsalted peanuts and reducing sodium in the soy sauce. For anti-inflammatory benefits, double the fresh ginger and add turmeric to the dressing.

Serving Suggestions

This Spring Roll Salad with Peanut Sauce shines as a light lunch or dinner, but I’ve discovered it’s equally impressive as a party appetizer when served in individual mason jars. Layer the ingredients for a beautiful presentation that guests can shake and enjoy.

For a heartier meal, serve alongside jasmine rice or quinoa. The salad also pairs wonderfully with grilled fish or can be stuffed into whole wheat pita pockets for an on-the-go option. If you’re building a balanced dinner spread, it complements flavorful mains like sheet pan lemon balsamic chicken and potatoes, adding a fresh, vibrant contrast to roasted dishes.

Common Mistakes to Avoid

Over-dressing the salad is the biggest mistake I see home cooks make. Start with less sauce than you think you need, you can always add more. Cutting vegetables too thick compromises the delicate spring roll experience; thin, uniform cuts are essential.

Skipping the herb tearing technique results in bruised, bitter herbs. Also, adding the sauce too early will cause the greens to wilt. Always dress this salad just before serving for optimal freshness and crunch.

Storing Tips for the Recipe

Store salad components separately in airtight containers for up to 3 days. Keep the peanut sauce in a sealed jar in the refrigerator for up to one week. The sauce may thicken when cold; simply whisk in a tablespoon of warm water to restore consistency. This same meal-prep strategy works beautifully for quick savory dishes like chicken lo mein recipe, where separating components helps preserve texture.

For meal prep success, portion vegetables into individual containers and keep the herbs in slightly damp paper towels to maintain freshness. If you want the most reliable method to store fresh herbs, follow the approach Serious Eats recommends for preserving flavor and preventing wilting. Never store dressed salad, always combine just before eating.

Conclusion

This Spring Roll Salad with Peanut Sauce proves that healthy eating doesn’t require sacrificing flavor or satisfaction. With its perfect balance of fresh vegetables, aromatic herbs, and rich peanut sauce, it delivers restaurant Spring Roll Salad with Peanut Sauce

Here are 3 optimized Pinterest Pin titles for Spring Roll Salad with Peanut Sauce, all under 100 characters and crafted for healthy, fresh, and meal-prep searches:

Pinterest Pin Titles

1. Spring Roll Salad with Peanut Sauce – Fresh, Healthy Dinner Idea
2. Spring Roll Salad | Easy Veggie Bowl with Creamy Peanut Sauce
3. Spring Roll Salad Recipe – Light, Colorful & Flavor-Packed Meal

VISUAL TEXT IDEAS (with keyword-rich comments)

“EASY SPRING DINNER”
“Colorful veggie recipe”quality taste in just 25 minutes. The recipe’s versatility makes it suitable for various dietary needs while providing exceptional nutritional benefits.

“SPRING ROLL SALAD”
“Fresh & healthy bowl”

“PEANUT SAUCE SALAD”
“Light & flavor-packed”

Ready to transform your salad game? Try this recipe tonight and discover how simple ingredients can create extraordinary flavors. Share your variations in the comments below, and don’t forget to check out our other fresh Asian-inspired recipes for more healthy meal inspiration!

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FAQs

Q: Can I make this salad ahead of time?
A: While you can prep all components up to 3 days in advance, only combine and dress the salad immediately before serving to maintain optimal texture and freshness.

Q: What’s the best substitute for peanut sauce if I have allergies?
A: Sunflower seed butter or tahini work excellently as peanut butter alternatives while maintaining the creamy, nutty flavor profile.

Q: How can I make this salad more filling?
A: Add protein like grilled chicken, shrimp, tofu, or edamame. You can also serve it over brown rice or quinoa for additional substance.

Q: Can I use frozen vegetables in this recipe?
A: Fresh vegetables are strongly recommended for optimal crunch and flavor. Frozen vegetables will compromise the spring roll salad’s signature fresh, crisp texture.

Q: How spicy is the peanut sauce?
A: The base recipe is mild. Control heat level by adjusting red pepper flakes or adding sriracha to taste.