Vegan Spring Roll Salad (Print)

Fresh vegetables and herbs tossed with creamy peanut dressing

# Components:

→ Salad

01 - 1 cup shredded red cabbage
02 - 1 cup shredded carrots
03 - 1 cup thinly sliced cucumber
04 - 1 cup cooked and cooled rice noodles, optional
05 - 1 red bell pepper, thinly sliced
06 - 1 cup bean sprouts
07 - 0.5 cup fresh mint leaves
08 - 0.5 cup fresh cilantro leaves
09 - 0.25 cup fresh basil leaves
10 - 1 avocado, sliced
11 - 0.25 cup roasted peanuts, roughly chopped

→ Peanut Dressing

12 - 0.25 cup creamy peanut butter
13 - 2 tablespoons fresh lime juice
14 - 1 tablespoon soy sauce or tamari
15 - 1 tablespoon maple syrup
16 - 1 teaspoon toasted sesame oil
17 - 1 clove garlic, minced
18 - 1 teaspoon grated fresh ginger
19 - 2 to 3 tablespoons warm water

# Directions:

01 - In a large mixing bowl, combine shredded red cabbage, carrots, cucumber, rice noodles if using, bell pepper, bean sprouts, mint, cilantro, and basil. Toss gently to combine evenly.
02 - Transfer the salad mixture to a large serving platter or divide among individual bowls. Top with avocado slices and chopped roasted peanuts.
03 - In a small bowl, whisk together peanut butter, lime juice, soy sauce or tamari, maple syrup, sesame oil, minced garlic, and grated ginger. Add warm water one tablespoon at a time until the dressing reaches a pourable consistency.
04 - Drizzle the peanut dressing over the salad just before serving, or serve on the side. Toss gently to combine and serve immediately.

# Expert Advice:

01 -
  • It comes together in twenty minutes flat, which means you can have dinner on the table without the stress.
  • The peanut dressing tastes like you spent way more effort than you actually did, and nobody needs to know the truth.
  • It's completely customizable depending on what's in your fridge, so it never gets boring.
02 -
  • If you make this salad more than a couple hours ahead of time, the vegetables will start releasing water and everything gets limp, so prep your vegetables in advance but assemble close to serving.
  • The dressing is where all the magic happens, and if it tastes too thick or too thin, add water or peanut butter by the teaspoon until it feels right on your palate, not by any rule.
03 -
  • Keep your herbs separate from the rest of the vegetables until just before serving, because their delicate leaves bruise easily and they'll release moisture that makes everything soggy if given the chance.
  • Make the dressing first and let it sit while you prep the vegetables, the flavors bloom and deepen as they sit together, and by the time you're ready to dress the salad it'll taste even better than when you first whisked it.
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