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Spring Roll Salad

A refreshing salad that combines vibrant veggies and herbs, perfect for any occasion.
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Prep Time 20 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 150
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cups of shredded cabbage green or purple
  • 1 cup of grated carrots
  • 1 cup of sliced bell peppers any color
  • 1 cup of cucumber thinly sliced
  • 1/2 cup of fresh cilantro chopped
  • 1/2 cup of fresh mint chopped
  • 1/4 cup of chopped green onions
  • 1/4 cup of roasted peanuts or cashews chopped
Dressing
  • 3 tablespoons of soy sauce
  • 2 tablespoons of rice vinegar
  • 1 tablespoon of sesame oil
  • 1 tablespoon of honey or maple syrup
  • 1 clove of garlic minced
  • 1 teaspoon of grated ginger

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Serving platter or bowl

Method
 

  1. Wash and dry all fresh vegetables and herbs.
  2. Finely shred the cabbage to create a light and crunchy base.
  3. Grate the carrots using a box grater or food processor.
  4. Slice the bell peppers into thin strips.
  5. Thinly slice the cucumber.
  6. Chop the cilantro, mint, and green onions.
  7. In a small bowl, whisk together the soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger.
  8. In a large mixing bowl, combine all the vegetables, herbs, and nuts, then drizzle with the dressing and toss gently.

Notes

Serve immediately for the best texture. Can be stored in the refrigerator without dressing for up to 2 days.