Spring Roll Salad
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.
Equipment
- Large mixing bowl
- Cutting board
- Sharp chef’s knife
- Measuring spoons & cups
- Small whisk or fork
- Serving bowl or plate
Ingredients
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
Instructions
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.
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.
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.
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.
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.
Notes
Nutritional Value (Approximate, per serving)
- Calories: 280–350 kcal
- Protein: 18–22g
- Carbohydrates: 22–28g
- Fiber: 5–7g
- Fat: 14–18g
- Sugar: 6–9g
- Sodium: Moderate