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Spring Roll Salad with Fresh Herbs and Creamy Peanut Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 43 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 15 minutes
  • Total Time: 45 minutes
  • Yield: 4 to 6 servings
  • Category: Salad
  • Method: Stovetop
  • Cuisine: Asian Fusion
  • Diet: Gluten Free

Description

A vibrant and refreshing Spring Roll Salad featuring a colorful mix of shredded cabbage, carrots, bell peppers, rice vermicelli noodles, and fresh herbs. This versatile dish can be topped with your choice of marinated shrimp, chicken, or tofu, all perfectly cooked to enhance flavor. Tossed in a creamy, tangy peanut dressing with a subtle kick of heat, this salad offers a delightful combination of textures and tastes, ideal for a light lunch or a crowd-pleasing appetizer.

Ingredients

Scale

Salad Base

  • 3 cups shredded green cabbage (about 1/4 medium head)
  • 2 cups shredded purple cabbage
  • 1 1/2 cups shredded carrots (about 3 medium carrots)
  • 1 1/2 cups cooked rice vermicelli noodles (or thin rice noodles), cooled
  • 1 red bell pepper, thinly sliced into matchsticks
  • 1 yellow bell pepper, thinly sliced into matchsticks
  • 1 cup cucumber, seeded and cut into thin matchsticks
  • 1 cup bean sprouts, rinsed and drained
  • 1 cup shredded romaine or butter lettuce
  • 1 cup fresh herbs mixed (cilantro, mint, Thai basil leaves)
  • 3 green onions, thinly sliced on a bias
  • 1 ripe avocado, sliced or cubed (optional)
  • 1/3 cup roasted peanuts, roughly chopped (or cashews)
  • 1 tablespoon toasted sesame seeds (optional)

Protein (Choose one or combine)

  • 300 g (about 10 oz) shrimp, peeled and deveined
  • 300 g (about 10 oz) firm tofu, pressed and cubed
  • 300 g (about 10 oz) chicken breast, thinly sliced

Marinade for Shrimp or Chicken

  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon fish sauce (optional)
  • 1 teaspoon sesame oil
  • 1 teaspoon honey or brown sugar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated fresh ginger
  • Pinch of black pepper

Marinade for Tofu

  • 1 tablespoon soy sauce or tamari
  • 1 teaspoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon maple syrup or honey
  • 1 clove garlic, minced

Peanut Dressing

  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce or tamari
  • 1–2 tablespoons lime juice (about 1 lime), to taste
  • 1 tablespoon rice vinegar
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1–2 teaspoons sriracha or chili garlic sauce (adjust to heat preference)
  • 1 small clove garlic, very finely minced or grated
  • 1–2 tablespoons warm water, as needed to thin

For Garnish and Serving

  • Extra lime wedges
  • Extra herbs (cilantro, mint, basil)
  • Extra chopped peanuts
  • Chili flakes or sliced fresh chili (optional)

Instructions

  1. Prepare the noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package instructions (usually 3–5 minutes) until just tender. Drain immediately, rinse under cold water to stop the cooking, and drain again thoroughly. Toss with a tiny drizzle of sesame oil or neutral oil to prevent sticking. Set aside to cool completely.
  2. Prep the vegetables: Thinly shred the green and purple cabbages and place them in a large salad bowl. Shred the carrots using a box grater or julienne peeler. Slice the red and yellow bell peppers into thin matchsticks. Cut the cucumber into thin matchsticks and remove excess seeds if watery. Rinse and drain the bean sprouts well. Shred or tear the lettuce into bite-sized pieces. Roughly chop or leave whole the fresh herb leaves (cilantro, mint, Thai basil). Thinly slice the green onions on a diagonal. If using avocado, cut just before serving to prevent browning.
  3. Marinate the protein: For shrimp or chicken, in a small bowl, combine soy sauce, fish sauce (if using), sesame oil, honey or brown sugar, minced garlic, grated ginger, and black pepper. Add the shrimp or thinly sliced chicken, toss to coat evenly, and let marinate for 10–20 minutes in the refrigerator. For tofu, in another bowl, mix soy sauce, rice vinegar, sesame oil, maple syrup or honey, and minced garlic. Add the pressed, cubed tofu and gently toss. Let marinate for at least 15–20 minutes, turning once so all sides absorb flavor.
  4. Cook the protein: For shrimp, heat a nonstick skillet over medium-high heat. Add a small drizzle of oil, then add marinated shrimp in a single layer. Cook 1–2 minutes per side until pink, opaque, and lightly caramelized. Remove to a plate and let cool slightly. For chicken, heat a skillet over medium-high heat with a drizzle of oil. Add the marinated chicken in a single layer. Sear 3–4 minutes per side until cooked through and lightly browned, with no pink in the center. Transfer to a plate and let rest 5 minutes, then slice into bite-sized strips if needed. For tofu, heat a nonstick skillet over medium heat with 1–2 teaspoons oil. Add marinated tofu cubes, saving any excess marinade. Pan-fry 2–3 minutes per side until golden and slightly crisp. Optionally pour in remaining marinade at the end to glaze lightly. Remove from heat and cool slightly.
  5. Make the peanut dressing: In a small bowl or jar, combine peanut butter, soy sauce, lime juice, rice vinegar, honey or maple syrup, sesame oil, sriracha or chili garlic sauce, and minced garlic. Whisk until smooth and creamy. Add 1 tablespoon warm water and whisk again. If you prefer a thinner dressing, add more water, a teaspoon at a time, until it reaches a pourable but still clingy consistency. Taste and adjust by adding more lime for brightness, soy for salt, honey for sweetness, or chili for spice.
  6. Assemble the salad: In the large bowl with the cabbages, add carrots, bell peppers, cucumber, bean sprouts, lettuce, and green onions. Add the cooled rice noodles, gently loosening them with your fingers so they mix well with the vegetables. Drizzle about half of the peanut dressing over the salad. Using tongs or clean hands, toss thoroughly so noodles and vegetables are evenly coated. Add cooked shrimp, chicken, or tofu on top (or a combination), or gently fold them through the salad if you prefer an even mix. Add most of the fresh herbs and chopped peanuts, reserving a little for garnish, and toss lightly again.
  7. Finish and serve: Taste the salad and add more dressing if needed, tossing gently after each addition so it does not become overdressed. Transfer to a serving platter or individual bowls. Garnish with remaining fresh herbs, chopped peanuts, toasted sesame seeds, and avocado slices if using. Serve with lime wedges on the side and sprinkle with chili flakes or sliced fresh chili for extra heat, if desired. Serve immediately for maximum crunch, or chill for up to 30 minutes before serving to let flavors meld.

Notes

  • You can customize the protein by using shrimp, chicken, tofu, or a combination for variety.
  • For a vegetarian version, omit shrimp and chicken and use tofu or additional vegetables.
  • Cut avocado just before serving to prevent browning and maintain freshness.
  • Adjust sriracha in the dressing to your preferred spice level.
  • Leftover dressing can be stored in the refrigerator for up to 5 days.
  • Rice vermicelli noodles cook quickly; watch closely to avoid overcooking and mushy texture.
  • Use fresh herbs generously for the best aromatic flavor.
  • If you want a gluten-free version, use tamari instead of soy sauce.

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Find it online: https://yumfusionrecipes.com/spring-roll-salad-with-fresh-herbs-and-creamy-peanut-dressing-recipe/