Can I make this spring roll salad ahead of time?

Yes, absolutely! This salad is great for meal prep. Just keep the peanut dressing separate until you're ready to serve. The veggies stay crisp for up to 3 days in the fridge. I often prep the salad on a Sunday and enjoy it for quick lunches through midweek.

What protein goes well with this salad?

So many options! Grilled chicken, tofu, shrimp, or chickpeas are all great. For something heartier, pair it with Ground Turkey Burgers or even leftover Crispy Air Fryer Potatoes as a crunchy side.

Is the peanut dressing vegan?

It can be! Just use maple syrup instead of honey , and you’ve got a completely vegan dressing. It’s also gluten-free if you use tamari instead of soy sauce.

What if I don’t like cilantro?

Totally fine. Skip it or swap in fresh mint or Thai basil for a different kind of freshness. I sometimes do this when I’m using this salad as a side for Miso Honey Chicken to keep things interesting.

Spring Roll Salad Recipe for Quick Healthy Meals

Description

Bright, crunchy, and bursting with flavor, this Spring Roll Salad with Peanut Dressing is your no-cook, 15-minute ticket to a fresh and satisfying meal—perfect for busy nights or colorful lunches.

Ingredients

Scale

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

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Instructions

Prep the veggies: Shred purple cabbage and carrots. Julienne or spiralize cucumber. Halve cherry tomatoes. Chop cilantro. Cook and cool edamame. Toss everything in a large mixing bowl.
Make the dressing: Whisk together peanut butter, soy sauce, rice vinegar, lime juice, honey or maple syrup, sesame oil, garlic, and ginger. Add warm water gradually until smooth and pourable. Add chili flakes or sriracha for heat, if desired.
Toss and serve: Pour the dressing over the salad and toss with tongs. Top with chopped roasted peanuts just before serving.

Notes

Keep the dressing separate if making ahead. Make extra dressing to use on noodles, grain bowls, or stir-fries. Customize with protein like tofu, shrimp, or chicken for a heartier meal.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: No-Cook
Cuisine: Asian-Inspired

Nutrition

Serving Size: 1 bowl
Calories: 280
Sugar: 6g
Sodium: 420mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 5g
Protein: 9g
Cholesterol: 0mg