Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing
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Author:samantha
Total Time:30 minutes
Yield:4 servings
Description
Craveworthy Fresh Spring Roll Salad paired with Creamy Peanut Ginger Dressingcrisp veggies vibrant flavors and a quick crowdpleasing finish
Ingredients
Romaine lettuce, chopped — 4 cups
Napa cabbage, shredded — 2 cups
Carrots, julienned — 2 medium
Cucumber, thinly sliced — 1 large
Red bell pepper, thinly sliced — 1 medium
Fresh mint leaves, torn — 1/2 cup
Fresh cilantro leaves — 1/2 cup, chopped
Snow peas, thinly sliced — 8-10
Vermicelli rice noodles (optional) — 4 oz (115 g)
Protein option: cooked shrimp or firm tofu, cubed — 8 oz (225 g)
Avocado, sliced (optional) — 1 medium
Peanut butter — 1/3 cup (85 g)
Soy sauce or tamari (gluten-free) — 2 tbsp
Rice vinegar — 2 tbsp
Lime juice — 2 tbsp
Fresh ginger, grated — 1-2 tsp
Garlic, minced — 1 clove
Coconut milk — 1/4 cup
Honey or maple syrup — 1-2 tbsp
Sriracha or chili sauce — 1 tsp
Sesame oil — 1 tsp
Toasted peanuts, chopped (garnish) — 2 tbsp
Sesame seeds (garnish) — 1 tsp
Instructions
Rinse all vegetables thoroughly to remove any residual soil or grit. Pat dry with a clean towel to maintain crisp textures. Chop the romaine and napa cabbage into bite-sized pieces, then julienne the carrots and thinly slice the cucumber and peppers. Tear mint and cilantro leaves to release their essential oils.
If you’re including vermicelli, cook them according to package directions until al dente. Drain and rinse under cold water to stop cooking, then drain again. Toss with a tiny drizzle of oil to prevent sticking. If you skip noodles, you’ll reduce calories and carbs but still enjoy the crisp texture from the vegetables.
Choose your protein: shrimp for a seafood option or firm tofu for a vegetarian route. If you use shrimp, lightly season and sauté until pink and firm. For tofu, press and pan-fry or bake until golden. Slice into bite-sized pieces and set aside.
In a small bowl, whisk together peanut butter, soy sauce or tamari, rice vinegar, lime juice, grated ginger, minced garlic, and coconut milk. Sweeten with honey or maple syrup to taste. Stir in sesame oil and a touch of Sriracha for heat if you like.
Toast the peanuts lightly in a dry skillet over medium heat until fragrant, about 2 minutes. Remove and sprinkle with sesame seeds. Fresh lime wedges on the side add a finishing zing.
In a large mixing bowl, combine romaine, napa cabbage, carrots, cucumber, bell pepper, snow peas, and herbs. If using noodles, add them now. Add the protein pieces. Drizzle a portion of the peanut ginger dressing over the greens and toss to coat.
Divide the salad among bowls. Top with sliced avocado if using, then sprinkle toasted peanuts and sesame seeds. Serve with lime wedges and extra dressing on the side.
Taste and adjust seasoning. If dressing is too thick, whisk in a teaspoon of warm water or additional coconut milk. If too tangy, add another drizzle of honey.
Notes
A protein-forward, colorful salad inspired by deconstructed spring rolls, featuring crisp napa cabbage, romaine, crunchy veggies, and a creamy peanut ginger dressing. Quick, balanced, and meal-prep friendly.
