Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing (Easy + Healthy!)
This Spring Roll Salad captures the essence of spring rolls with its balance of fresh, vibrant flavors and satisfying textures. The creamy peanut ginger dressing ties everything together with its rich and creamy umami flavor. Easily customize with different vegetables and experience the joy of eating something that tastes as good as it makes you feel!
Equipment
- Cutting board and a sharp knife or mandoline
- Box grater
- Mixing bowls
- Whisk or Immersion blender
- Measuring cups and spoons
- Colander or strainer
- Medium pot (for noodles)
- Frying pan (if using uncooked shrimp, tofu, or chicken)
Ingredients
For Salad
- 1 lb pre-cooked shrimp tails removed
- 8 ounces rice noodles cooked
- 1 cup red cabbage shredded
- 1 cup romaine lettuce chopped (or green cabbage)
- ¾ cup carrots grated
- 1 red bell pepper sliced into thin strips
- 3 tablespoons jalapeno diced fine
- ½ cup green onions sliced
- 1 cup Persian cucumber diced small
- ⅓ cup cilantro chopped
- ½ cup peanuts chopped
For Creamy Peanut Ginger Dressing
- 1 tablespoon sesame or extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 large clove of garlic minced
- 1 tablespoon fresh ginger grated
- 1 tablespoon honey
- 1-2 teaspoons sriracha or other hot sauce
- 1 lime juice 1 small lime
- ⅓ cup smooth peanut butter
- 2 to 3 tablespoons water to thin
Instructions
- Step 1: Cook the Rice Noodles: Prepare the noodles according to the package instructions. Rinse under cold water, drain well, and toss lightly with a bit of sesame (or neutral oil such as avocado oil) oil to keep them from sticking. If using uncooked shrimp, boil or sauté until pink and cooked through. If using tofu, pan-fry until golden on all sides.
- Step 2: Make the Dressing: In a small bowl or mason jar, add peanut butter, rice wine vinegar, lime juice, soy sauce, honey, grated ginger, minced garlic, sriracha (or preferred hot sauce), and olive or sesame oil until smooth and use an immersion blender to whip it into a creamy dressing. Alternatively, whisk it vigorously or shake it in a mason jar with the lid tightly sealed. Add water 1 tablespoon at a time until you reach your desired consistency (should be pourable but thick enough to coat the back of a spoon). Taste and adjust seasonings as needed - add more lime for acidity, honey for sweetness, or sriracha for heat.
- Step 3: Assemble the Salad: In a large bowl, combine everything. Cooled noodles, shrimp, romaine lettuce, carrots, cucumber, bell pepper, red cabbage, and jalapeno. Toss to combine. Add cilantro, green onions, and chopped peanuts, tossing lightly.
- Step 4: Serve: Dress individual salads or the whole salad if serving immediately. Serve with lime wedges, toasted sesame seeds, or additional sriracha as garnishes.
Notes
Tips for Success
- Prep Ahead: Chop all vegetables and make the dressing up to 2 days in advance for quick assembly.
- Noodle Texture: Be careful not to overcook the rice noodles - they should be tender but still have some bite.
- Temperature Matters: This salad is best served at room temperature, not cold from the refrigerator, to allow flavors to shine.
- Dressing Consistency: If your peanut butter is particularly thick or the dressing seems too thick, add additional water or lime juice to thin it out.
- Herb Handling: Tear larger herb leaves rather than chopping to prevent bruising and browning.
- Slice thinly – For that authentic spring roll feel, keep veggies thin and uniform.
- Don’t overdress – Add dressing just before serving to keep everything crisp.
Storing Assembled Salad
This salad is best enjoyed freshly assembled. If you must store leftovers, keep the dressing separate and add it just before eating. Assembled salad without dressing will keep for 4 days in the refrigerator. Store dressing in an airtight container in the refrigerator for up to 1 week. Shake or whisk before using.Nutrition
Calories: 178kcalCarbohydrates: 15gProtein: 12gFat: 8gSaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 80mgSodium: 444mgPotassium: 246mgFiber: 2gSugar: 4g
Nutrition Facts
Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing (Easy + Healthy!)
Amount per Serving
Calories
178
% Daily Value*
Fat
8
g
12
%
Saturated Fat
1
g
6
%
Monounsaturated Fat
1
g
Cholesterol
80
mg
27
%
Sodium
444
mg
19
%
Potassium
246
mg
7
%
Carbohydrates
15
g
5
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
12
g
24
%
* Percent Daily Values are based on a 2000 calorie diet.
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