Spring Roll Salad with Peanut Dressing

If you’re anything like me, you crave meals that are bright, fresh, and full of texture—especially when life gets busy and dinner needs to come together fast. This Spring Roll Salad with Peanut Dressing is my go-to when I want something colorful, crunchy, and satisfying without turning on the stove.

I’ve made this recipe countless times for family dinners, quick lunches, and even potlucks. It never fails to impress. It’s like your favorite spring roll got tossed into a bowl, dressed up in creamy peanut sauce, and ready to be devoured.

This version is plant-based, no pork or alcohol, and takes just 15 minutes to pull together. It’s simple enough for beginner cooks but flavorful enough to make it a family favorite.

Let’s dive in.

Why You’ll Love This Spring Roll Salad with Peanut Dressing

• Quick and easy: no stove required (except for pre-cooked edamame)
• Healthy but flavorful: packed with veggies, protein, and a crave-worthy dressing
• Perfect for meal prep: ingredients stay crisp when stored right
• Customizable: add protein, swap veggies, make it spicier—totally up to you
• Family-friendly: even picky eaters love the color and peanut flavor

I always say this salad is like a distant cousin of my Mediterranean Chickpea Salad—both are fresh, veggie-packed, and super customizable!

Ingredients for Spring Roll Salad

For the Salad

• 2 cups shredded purple cabbage
• 2 cups shredded carrots
• 1 medium cucumber, julienned or spiralized
• 1 cup cherry tomatoes, halved
• 1/2 cup shelled edamame (cooked and cooled)
• 1/4 cup fresh cilantro leaves, roughly chopped
• 1/4 cup chopped roasted peanuts

For the Creamy Peanut Dressing

• 3 tablespoons creamy peanut butter
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon freshly squeezed lime juice
• 1 tablespoon honey or maple syrup
• 1 teaspoon sesame oil
• 1 small garlic clove, minced
• 1 teaspoon grated fresh ginger
• 2–3 tablespoons warm water (to thin, as needed)
• Optional: pinch of red chili flakes or sriracha for heat

How to Make the Spring Roll Salad with Peanut Dressing

This recipe comes together in three easy steps. You’re basically prepping veggies, whisking a quick dressing, and tossing it all together.

1. Prep Your Veggies

This part is totally therapeutic if you enjoy slicing and dicing. But if you’re pressed for time, a food processor with a shredding attachment will speed things up.

• Shred the purple cabbage and carrots
• Julienne or spiralize the cucumber
• Halve the cherry tomatoes
• Chop the cilantro
• Cook and cool your edamame

Toss it all in a large mixing bowl. It’s very similar to how I prep for my Healthy Eggplant Parmesan Bake—get your veggies prepped, and everything else falls into place.

2. Make the Creamy Peanut Dressing

In a small bowl, whisk together:

• Peanut butter
• Soy sauce
• Rice vinegar
• Lime juice
• Honey or maple syrup
• Sesame oil
• Garlic
• Ginger

Add warm water gradually to get that perfectly pourable consistency. I usually start with 2 tablespoons and go from there.

Need it spicier? A small squeeze of sriracha or pinch of red chili flakes adds a subtle kick.

3. Toss and Serve

Pour the dressing over your veggie mix and toss well with tongs. Top with chopped roasted peanuts just before serving to keep the crunch.

Sometimes, I serve this salad alongside something warm and hearty like these Crispy Airfryer Mushrooms for a satisfying, plant-based dinner combo.

Tips and Tricks

Here are a few little things I’ve picked up over time:

• Use a large bowl—it gets full fast
• Keep dressing separate if storing leftovers
• Make extra dressing—it’s amazing over Air Fryer Buffalo Cauliflower or noodles
• Add hot sauce or crushed red pepper for spice
• Serve it with Roasted Butternut Squash Soup on cooler days

Customize Your Spring Roll Salad

This salad is easy to tweak. Here are some ideas for mix-ins and swaps:

Add Protein

• Grilled chicken
• Tofu or tempeh
• Shrimp
• Chickpeas
• Hard-boiled eggs

It pairs beautifully with something simple and savory like Ground Turkey with Potatoes or even leftover rotisserie chicken.

Add More Veggies

• Bell peppers
• Avocado
• Baby spinach or arugula
• Radishes
• Snap peas

This salad’s versatility reminds me of the fun I had developing my Pineapple Cucumber Salad—the crunch, the freshness, the endless ways to remix it.

Make It Kid-Friendly

• Skip cilantro if your kids are sensitive to the taste
• Let them mix their own bowls
• Add noodles to make it a little more fun
• Keep the dressing mild

My daughter loves this tossed with ramen noodles and a side of Air Fryer Baked Potato—I swear she licks the bowl.

How to Store It

Store leftovers in an airtight container in the fridge. It lasts up to 3 days, but keep the dressing separate if you can.

The peanut dressing lasts up to a week and can be used on:

• Grain bowls
• Stir-fry
• Roasted veggies
• Lettuce wraps

Pro tip: double the dressing when you make it. You’ll use it more than you think.

Nutrition Info

• Prep Time: 15 minutes
• Cook Time: 0 minutes
• Total Time: 15 minutes
• Servings: 4
• Calories: ~280 kcal per serving

FAQs about Spring Roll Salad with Peanut Dressing

Try This Fresh, Flavor-Packed Salad Today

Whether you’re meal prepping, planning a family dinner, or need something quick after work, this spring roll salad with peanut dressing is always a win.

It’s light but filling. Crunchy but creamy. Fresh but satisfying.

If you’re feeling creative, try serving it alongside these Air Fryer Apple Fritters for a sweet-salty contrast that totally works.

If you make this, save it to Pinterest so you can come back again and again. Tag me—I’d love to see your version!

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