Spring Roll Salad

Spring has a way of inspiring fresh, vibrant meals that feel as bright on the plate as they do in your mood. This Spring Roll Salad captures all the best parts of traditional spring rolls but without the rolling—making it quicker to prepare while still keeping that satisfying crunch and fresh flavor. Each bite is light, crisp, and packed with textures that make it feel indulgent without being heavy.

This salad is perfect for days when you want something filling but refreshing at the same time. Instead of wrapping everything in rice paper, the ingredients are layered and tossed together, creating a spring salad that’s visually beautiful and delightfully easy to eat. It’s the kind of dish you can serve for lunch, dinner, or even as a vibrant addition to a weekend gathering.

One of the things I love most about this recipe is how versatile it is. You can mix and match vegetables, proteins, and dressings to suit your taste or whatever’s in season. From crunchy cabbage and bright bell peppers to tender shrimp or tofu, it’s a true spring roll in a bowl that still hits all the flavors of the original without the extra effort.

Even better, this salad is satisfying without feeling heavy, making it ideal for those days when you want a fresh salad that fills you up and keeps you energized. Every bite delivers a mix of textures and flavors that make you feel like you’re indulging, even though it’s packed with wholesome, colorful ingredients.

Ingredient List

For the Salad:

• 2 cups shredded green cabbage
• 1 cup shredded purple cabbage
• 1 cup shredded carrots
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 cucumber, julienned
• 1 cup cooked shrimp, chopped (or tofu for a vegetarian option)
• 1/4 cup fresh cilantro leaves
• 1/4 cup fresh mint leaves
• 1/4 cup chopped roasted peanuts

For the Dressing:

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon sesame oil
• 1 tablespoon honey or maple syrup
• 1 teaspoon grated ginger
• 1 clove garlic, minced
• 1 teaspoon lime juice

Ingredient Notes

• I always use fresh herbs like cilantro and mint—they really make this salad pop with flavor.
• Don’t skip the roasted peanuts! They add a perfect crunch and nutty depth.
• Sesame oil is a must for that classic spring roll in a bowl flavor—I use the toasted kind for extra aroma.
• You can swap shrimp for tofu if you want a vegetarian version; it soaks up the dressing beautifully.
• For the veggies, I love using crisp, fresh produce—it makes the whole salad feel lively and bright.

Kitchen Equipment Needed

• Large mixing bowl – For tossing all the fresh salad ingredients together. I love using a glass bowl so you can see all the colors!
• Cutting board – Essential for chopping and slicing veggies safely. I always keep a sturdy bamboo board—it lasts forever.
• Sharp chef’s knife – Makes quick work of shredding cabbage and slicing peppers. A good knife really saves time.
• Measuring spoons & cups – For the dressing ingredients, so the balance of flavors is just right.
• Small whisk or fork – Perfect for mixing the dressing until it’s smooth and well combined.
• Serving bowl or plate – To plate your spring salad beautifully—bonus points if it’s wide and shallow to show off the layers.

Instructions

1. Prep the Veggies

• Shred the green and purple cabbage finely and place them in your large mixing bowl.
• Julienne the cucumber and slice the red and yellow bell peppers into thin strips.
• Shred the carrots and add them to the bowl.

Pro Tip: Use a sharp knife or mandoline for evenly cut veggies—it makes the salad look beautiful and ensures every bite has a mix of textures.

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2. Prepare the Protein

• If using shrimp, chop them into bite-sized pieces.
• For tofu, cut into small cubes and lightly pan-fry or leave raw for a lighter version.

Pro Tip: Pat tofu dry before cooking so it gets a nice crisp without sticking.

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3. Make the Dressing

• In a small bowl, combine soy sauce, rice vinegar, sesame oil, honey (or maple syrup), grated ginger, minced garlic, and lime juice.
• Whisk until smooth and fully combined.

Pro Tip: Whisk continuously to prevent lumps and to make sure the honey dissolves completely—this keeps the dressing silky.

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4. Toss the Salad

• Pour the dressing over the shredded veggies and protein in your large mixing bowl.
• Toss gently using tongs or clean hands until everything is evenly coated.
• Add fresh cilantro, mint leaves, and roasted peanuts, then give a final light toss.

Pro Tip: Don’t overdress—start with most of the dressing and save a little to drizzle on top when serving. This keeps the fresh salad crisp and not soggy.

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5. Serve and Enjoy

• Transfer the salad to a wide serving bowl or individual plates.
• Garnish with extra herbs or peanuts if desired.
• Serve immediately for the freshest flavor and crunch.

Tips and Tricks for Success

• Keep veggies crisp – Prep them just before serving for the freshest texture.
• Layer flavors – Add herbs and peanuts at the end to keep their punchy flavor and crunch intact.
• Balance the dressing – Taste as you go; you can always add a splash more lime juice or honey to get the perfect tang-sweet balance.
• Cut uniformly – Evenly sliced veggies make every bite a mix of colors and textures, just like a spring roll in a bowl.
• Serve immediately – This fresh salad is best enjoyed right away to preserve its vibrant crunch.

Ingredient Substitutions and Variations

• Swap shrimp for tofu for a vegetarian-friendly version—both soak up the dressing beautifully.
• Use any crunchy veggies you love, like snap peas, radishes, or zucchini, for a fresh twist.
• Substitute peanuts with cashews or almonds if you prefer a different nutty crunch.
• Switch sesame oil for peanut oil for a milder flavor if desired.
• Add a touch of chili flakes or sriracha to the dressing for a little kick.

Serving Suggestions

• I love serving this spring roll salad with crispy rice crackers—the crunch pairs perfectly with the fresh salad textures.
• It’s amazing alongside grilled chicken or fish for a light but satisfying dinner.
• For a casual lunch, I like scooping it over brown rice or quinoa—it turns the fresh salad into a hearty meal.
• Serve it as part of a spring-themed buffet with other fresh salads and finger foods; it’s always the first to disappear!
• Drizzle a little extra dressing on top right before serving—it brightens up all the flavors beautifully.

Storage and Reheating Instructions

• Fridge storage: Keep the salad in an airtight container for up to 2 days; add peanuts and herbs just before serving to maintain crunch.
• Dressing storage: Store any leftover dressing separately in a small jar for up to 5 days.
• Avoid sogginess: Do not mix the salad with dressing until ready to eat.
• Reheating protein: If using tofu or shrimp, you can gently warm them in a pan before tossing with the fresh salad.
• Make-ahead tip: Chop all veggies in advance and store separately in the fridge to save prep time on the day you serve.

Frequently Asked Questions

Can I make this salad vegetarian?

Absolutely! Simply swap the shrimp for tofu, tempeh, or even edamame. It still keeps all the fresh salad flavors intact.

Can I prepare this salad ahead of time?

Yes! Chop the veggies in advance and store them separately. Add herbs, peanuts, and dressing right before serving to keep everything crisp.

What can I use instead of peanuts?

Cashews, almonds, or even sunflower seeds work well. They give a nice crunch and nutty flavor without overpowering the salad.

Can I make this salad gluten-free?

Totally! Just use gluten-free soy sauce or tamari in the dressing. The rest of the ingredients are naturally gluten-free.

How long will leftovers keep?

The salad is best eaten fresh, but you can store leftovers (without dressing) in an airtight container in the fridge for up to 2 days.

Can I add other proteins?

Yes! Grilled chicken, shrimp, or even cooked shrimp substitutes all work well. It’s easy to adapt this spring salad to whatever you have on hand.

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Did you try this recipe? Let me know in the comments how it turned out! I’d love to hear your favorite variations and any tips you discover while making this fresh salad.