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spring roll salad

A fresh and vibrant salad inspired by traditional spring rolls, featuring crisp vegetables, herbs, and a zesty dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Vietnamese
Calories: 180
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups shredded cabbage green or purple
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • 1 cup red bell pepper thinly sliced
  • 1 cup fresh cilantro chopped
  • 1 cup fresh mint chopped
Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or agave syrup for vegan option
  • 1 clove garlic minced
  • 1 teaspoon ginger grated
Toppings
  • 1 cup cooked shrimp optional, sliced
  • 1/4 cup peanuts chopped, for garnish

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the shredded cabbage, shredded carrots, cucumber, red bell pepper, cilantro, and mint.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined.
Combine and Serve
  1. Pour the dressing over the salad and toss gently to combine. If using, add the cooked shrimp and toss again.
  2. Serve immediately, garnished with chopped peanuts.

Notes

This salad can be made ahead of time, but it's best to add the dressing just before serving to keep the vegetables crisp.