Save to Pinterest My neighbor showed up one humid afternoon with a takeout container of spring rolls, and I became obsessed with recreating that bright, tangy flavor at home without the wrapper fuss. After a few kitchen experiments, I ditched the rice paper entirely and turned those beloved flavors into a sprawling salad that tastes even better because you get all the good stuff in every bite. The peanut dressing is what makes it sing, pooling at the bottom of the bowl like liquid gold. It's one of those dishes that feels fancy enough for guests but simple enough to throw together on a Tuesday night.
I made this for a potluck where everyone else brought heavy casseroles, and watching people come back for thirds of a salad felt like a tiny victory. One friend asked if I'd added sugar to the dressing because she couldn't figure out why it tasted so good, and I had to laugh because the secret was just the maple syrup and fresh lime juice doing their thing together. That's when I knew this recipe had staying power.
Ingredients
- Red cabbage: Shredded fine so it becomes tender and soaks up the dressing; it's the structural backbone that keeps everything from getting soggy.
- Carrots: Sweet and crisp when shredded thin, they add color and a subtle earthiness that balances the acidity.
- Cucumber: Slice it thin and pat it dry beforehand, otherwise it releases water that dilutes the dressing.
- Rice noodles: Optional but game-changing if you want the salad to feel more substantial for lunch; cook them fresh and let them cool completely.
- Red bell pepper: The thinner your slices, the more gracefully they'll drape over the salad and soften slightly when tossed.
- Bean sprouts: Buy them as fresh as possible and eat within a day or two; they're the delicate crunch that makes your teeth happy.
- Fresh mint, cilantro, and basil: These three herbs are non-negotiable; they're what transforms shredded vegetables into something that tastes like a memory of Vietnam.
- Avocado: Add it just before serving so it stays creamy instead of turning brown and grainy.
- Roasted peanuts: Buy unsalted and roughly chop them yourself for the best texture; store-bought chopped ones sometimes feel like dust.
- Creamy peanut butter: Use the natural kind without added sugars or oils; it whisks into the dressing more smoothly.
- Lime juice: Always freshly squeezed; bottled lime juice tastes hollow and thin by comparison.
- Soy sauce or tamari: Tamari is the move if you're gluten-free, and the umami it adds is absolutely essential.
- Maple syrup: A touch of sweetness that rounds out the dressing and keeps it from tasting one-dimensional.
- Toasted sesame oil: A little goes a long way; this is the secret whisper in the background that makes everything taste more intentional.
- Fresh ginger and garlic: Mince them fine; they bloom and warm up the dressing as it sits.
Instructions
- Prep Your Vegetables Like You Mean It:
- Shred the cabbage and carrots using a box grater or mandoline, then slice the cucumber, bell pepper, and avocado by hand so the pieces have different sizes and textures. This variation keeps your mouth interested with every bite instead of feeling monotonous.
- Build Your Salad Bowl:
- Toss the cabbage, carrots, cucumber, noodles if you're using them, bell pepper, bean sprouts, and all your fresh herbs together gently in a large bowl, as if you're handling something delicate. You want them to mingle but not bruise; about 30 seconds of light tossing is plenty.
- Whisk Your Dressing Until Silky:
- In a small bowl, whisk the peanut butter with lime juice first to break it up, then add the soy sauce, maple syrup, sesame oil, garlic, and ginger, whisking until smooth. Add the warm water slowly, one tablespoon at a time, until the dressing flows like cream but isn't too thin.
- Plate It Like You Care:
- Spread the salad across a platter or into individual bowls, then crown it with avocado slices and a generous handful of roasted peanuts so they're visible and gorgeous. Drizzle the dressing over the top just before serving, or serve it on the side so people can control how much they want.
- Taste and Eat Right Away:
- Toss everything together gently at the table if possible, so everyone gets a little bit of everything in their first bite, and eat it immediately while the vegetables are still crisp and the herbs are still bright.
Save to Pinterest One evening my partner came home from work exhausted, and I had this salad waiting on the table with a cold drink beside it. They ate it slowly, like it was the first real thing they'd tasted all day, and said it felt like eating a spa day. That's when I understood that sometimes food isn't about impressing people; it's about giving them permission to pause and feel good.
The Magic of the Peanut Dressing
This dressing is genuinely transformative, and the secret is the combination of sweet, salty, sour, and nutty all hitting at once. The sesame oil is barely noticeable until you taste it, and then you realize it's the thing that made you go back for another bite. I've learned that a good dressing can make even the simplest vegetables feel fancy and intentional, which is the whole point of cooking something delicious.
Making It Your Own Without Apology
This recipe is genuinely flexible, and I've made it different ways depending on what was in my crisper drawer and what I was craving that day. Sometimes I add shredded green cabbage for more volume, sometimes I throw in crispy fried shallots for crunch, and sometimes I add a small handful of cooked edamame for extra protein. The herbs are the anchor; as long as you have fresh mint and cilantro, you're telling the story of this salad correctly.
- Try adding sriracha or gochujang to the dressing if you like heat, or a tiny squirt of agave if you prefer it sweeter than maple syrup.
- Julienned snap peas or thinly sliced radishes add an extra crunch that keeps the salad interesting even after it's been sitting for a bit.
- If you're feeding people with nut allergies, sunflower seed butter works beautifully in the dressing and tastes almost identical.
Timing and Storage
This salad is best eaten fresh, but you can prep everything hours ahead and just keep the dressing separate until serving time. The vegetables will soften slightly as they sit in their own juices, which some people love and others find disappointing, so know your audience. If you have leftovers without dressing, they're still edible the next day, though the bean sprouts lose their snap and the herbs fade into the background.
Save to Pinterest This salad has become my go-to when I want to feel nourished instead of heavy, and it's the kind of dish that makes people ask for the recipe. Make it, eat it fresh, and let the simple goodness of vegetables and a killer dressing remind you why cooking for yourself matters.
Common Recipe Questions
- → Can I make this salad ahead of time?
Yes, you can prep the vegetables and dressing separately up to 24 hours in advance. Store the sliced vegetables in airtight containers and keep the dressing in the refrigerator. Toss everything together just before serving to maintain the crunch.
- → What can I use instead of peanut butter?
Almond butter, sunflower seed butter, or cashew butter work well as substitutes. Each will slightly alter the flavor profile while maintaining the creamy texture and nutty richness of the dressing.
- → Is this salad gluten-free?
Yes, if you use tamari instead of soy sauce and either skip the rice noodles or verify they're certified gluten-free. All other ingredients naturally fit a gluten-free diet.
- → How long does the peanut dressing last?
The dressing keeps well in the refrigerator for up to one week. Store it in a sealed jar and give it a good stir or shake before using. You may need to add a splash of water to thin it out after refrigeration.
- → Can I add protein to make it more filling?
Grilled tofu, edamame, shredded chicken, or cooked shrimp pair beautifully with these Vietnamese-inspired flavors. Simply add your chosen protein on top or toss it with the vegetables before dressing.
- → What vegetables work best in this salad?
The combination of red cabbage, carrots, cucumber, and bell pepper provides ideal crunch and color. You can also add thinly sliced radishes, snap peas, or julienned kohlrabi for extra texture and freshness.