Description
This Spring Roll Salad with Peanut Sauce delivers all the fresh flavors of traditional spring rolls in a lighter, deconstructed salad with a creamy peanut dressing.
Ingredients
- 6 cups mixed greens
- 1 large carrot, julienned
- 1 cucumber, thinly sliced
- 1 red bell pepper, thinly sliced
- 1 cup fresh cilantro leaves
- 1/2 cup fresh mint leaves
- 1/4 cup fresh basil leaves
- 3 green onions, thinly sliced
- 1/2 cup roasted peanuts, chopped
- 1 cup cooked shrimp or chicken (optional)
- 1/3 cup natural peanut butter
- 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
- Red pepper flakes to taste
Instructions
1. Wash and dry all greens thoroughly.
2. Julienne carrot and slice cucumber and bell pepper into thin, uniform strips.
3. Tear fresh herbs gently to preserve flavor and color.
4. Whisk peanut butter, rice vinegar, sesame oil, honey, soy sauce, garlic, and ginger.
5. Add warm water gradually until sauce reaches a smooth, pourable consistency.
6. Layer greens in a large bowl and arrange vegetables on top.
7. Sprinkle herbs, green onions, and chopped peanuts over the salad.
8. Add optional shrimp or chicken if using.
9. Drizzle peanut sauce over salad just before serving or serve on the side.
Notes
- Dress the salad just before serving to prevent wilting.
- Slice vegetables thinly for authentic spring roll texture.
- Store sauce separately for up to one week in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 6g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 6g
- Protein: 8g
- Cholesterol: 0mg
Keywords: spring roll salad with peanut sauce, peanut salad, asian salad