The Afternoon I Fell for Spring Roll Salad with Peanut Dressing

I remember the first time I made this Spring Roll Salad with Peanut Dressing: it was one of those scorchingly hot afternoons when the oven felt criminal and I wanted something bright, crunchy, and completely no-fuss. A friend brought over a bowl of something that smelled like lime and peanuts and had so much color I nearly refused to share it. I asked for the recipe and then promptly made it three times that week. If you like fresh spring rolls with peanut sauce, you might find yourself doing the same; I first got the idea after reading about lighter takes on rolls at fresh spring rolls with peanut sauce, and then I simplified it until it became what I make now.

The Ingredient Roll Call (yes, all of them)

I never ask you to run to a specialty store for this. The list is delightfully simple: 2 cups shredded cabbage, 1 cup shredded carrots, 1 red bell pepper, thinly sliced, 1 cup thinly sliced cucumber, 1/4 cup chopped fresh cilantro, 1/4 cup chopped fresh mint, and 2 tablespoons chopped roasted peanuts. For the dressing you only need 2 tablespoons rice vinegar, 2 tablespoons smooth peanut butter, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon sesame oil, 1 teaspoon fresh lime juice, and 1 garlic clove, minced. All of those ingredients play a part—the cabbage for bulk and crunch, the carrot and pepper for sweetness and color, cucumber for coolness, the herbs for brightness, and the chopped peanuts for that final toasty snap.

How the Peanut Dressing Comes Together

The dressing is the part that makes people ask for a second bowl. I like to whisk it in a small prep bowl while I chop vegetables because the aroma of garlic and lime hits first and tells you dinner is nearly ready. In a small bowl, whisk together the rice vinegar, peanut butter, soy sauce, honey, sesame oil, lime juice, and garlic to make the peanut dressing., and don’t be shy with the whisking. If your peanut butter is a little thick, stir in a teaspoon or two of warm water until it loosens and the texture becomes silky. One tip I sprinkle in here: taste the dressing with a small piece of cabbage before you dress the whole salad; you want a balance where the sweetness and umami don’t overwhelm the lime’s zip.

How I Put It All Together (and how to tell when it’s right)

I usually chop everything quickly—the thin slices of red bell pepper and cucumber are important because they give a little crunch without being toothsome. In a large bowl, combine the shredded cabbage, carrots, bell pepper, cucumber, cilantro, and mint., then give them a quick toss so the herbs spread evenly. Pour the peanut dressing over the salad and toss gently to coat., taking care not to bruise the herbs; you want each strand of cabbage to glisten rather than swim in dressing. Sprinkle the chopped peanuts over the top., and then Serve immediately. How do you know when it’s done right? The dressing should cling to the veg without pooling at the bottom; every forkful should have contrast—cool cucumber, crunchy cabbage, bright herbs, and that nutty, slightly sweet peanut richness. If it seems dry, add a splash more rice vinegar or lime juice. If it feels too heavy, a spoonful of water will open up the dressing without diluting the flavor too much.

A Few Things I’ve Learned (tips, storage, and small victories)

I have a handful of habits that make this salad consistently great. First, shred the cabbage thinly—thick ribbons will feel clumsy. Second, pre-chop your herbs and keep them refrigerated until the last minute so they stay bright. Third, if you want more texture, toast additional peanuts briefly in a dry skillet to lift their aroma. I also often make the dressing a day ahead; it actually keeps well in the fridge for a few days and the flavors mellow in the best way. When I make this for a picnic I store the dressing separately and only toss it with the vegetables right before serving to avoid sogginess. Leftovers keep for about one to two days in an airtight container but expect the herbs to wilt a bit; if you want to revive it, add a squeeze of fresh lime and a handful of extra chopped cilantro before eating.

What to serve it with? This salad is lovely alongside grilled chicken or shrimp, but I frequently pair it with plain jasmine rice or cold rice noodles for a light weeknight meal. It also complements something salty and warm, such as pan-seared tofu or even a simple miso-glazed salmon. Once, I set out bowls of this and a pan of roasted sweet potatoes for a casual dinner—the sweet heat from the potatoes and the bright peanut dressing were unexpectedly perfect.

Making It Your Own (variations and memories)

I tinker with this salad depending on the season and who’s coming over. If I want it heartier, I toss in leftover shredded rotisserie chicken or cooked shrimp. For a vegetarian protein boost, cubed firm tofu or edamame work beautifully. Two variations I return to often are adding thin rice vermicelli to make it a noodle salad, or swapping smooth peanut butter for almond butter plus a drizzle of toasted sesame oil to change the flavor profile without losing the creaminess. For heat, a teaspoon of sriracha or a chopped Thai chili stirred into the dressing wakes things up.

There’s a little memory tied to this bowl for me: my aunt used to make something similar while I was visiting as a teenager, urging me to “eat the herbs first” like they were some sort of rebellious snack. I still sneak a sprig of mint before I toss the salad. It’s the kind of recipe that fits into my week—fast to throw together, forgiving if you’re missing one item, and celebratory enough for friends.

Conclusion

If you want an even lighter take on a similar idea, I sometimes link readers to variations, but for this version the charm is in its crisp textures and that peanut-forward dressing. For another inspiration on spring roll–style salads, see this lovely take on spring roll salad ideas at Spring Roll Salad – Sammy Montgoms.