15-Minute Spring Roll Salad with Peanut Lime Dressing

This spring roll salad gives you all the fresh, lively flavors of a Vietnamese spring roll without the fuss of rolling. It’s a colorful bowl of crunchy vegetables, cool herbs, and juicy shrimp tossed in a creamy peanut lime dressing.

Ready in 15 minutes with zero cooking, it’s the ideal no-stress dinner for warm evenings and the leftovers are just as good the next day.

Why This Salad Works

The peanut lime dressing is what ties everything together. It’s creamy from the peanut butter, bright from fresh lime, and just a little savory from soy sauce. Every bite gets crunch from the cabbage and cucumber, a fresh hit of mint, and tender shrimp.

I keep coming back to this because it’s endlessly adaptable. Swap the protein, pile in extra herbs, or add rice noodles if you want something heartier. The dressing doubles as a dip for summer rolls later in the week.

It’s light enough for a hot evening but filling enough that you won’t be hunting for snacks an hour later.

Ingredients

• 12 oz cooked shrimp, peeled and tails removed: pre-cooked or freshly poached both work well
• 4 cups shredded red cabbage: green cabbage is fine too
• 1 cup shredded carrots: from a bag or freshly grated
• 1 English cucumber, thinly sliced into half-moons: no need to peel
• ¼ cup fresh mint leaves: torn if large
• ¼ cup fresh cilantro leaves: tender stems are okay too
• 2 green onions, thinly sliced: white and green parts
• ¼ cup chopped roasted peanuts: for texture on top

For the dressing:

• 3 tbsp creamy peanut butter: natural or regular both work
• 2 tbsp fresh lime juice: from about 1 lime
• 1 tbsp rice vinegar: unseasoned
• 1 tbsp low-sodium soy sauce: or tamari for gluten-free
• 1 tbsp honey: agave works if you need it vegan
• 1 tsp toasted sesame oil: adds a nutty richness
• 1 clove garlic, grated: use a microplane
• 2 to 3 tbsp warm water: to thin the dressing

Variations / Substitutions

• Protein: swap the shrimp for shredded rotisserie chicken, pan-seared tofu, or edamame for a plant-based option.
• Herbs: basil or shiso can stand in for the mint and cilantro.
• Add noodles: toss in 2 cups of cooked and cooled rice vermicelli to make it a more substantial meal.
• Gluten-free: use tamari instead of soy sauce, and double-check your peanut butter if you’re sensitive.
• Make it vegan: use tofu or edamame, and replace honey with agave or maple syrup.

If you enjoy these flavors, try the Fresh Shrimp Summer Rolls next.

How to Make Spring Roll Salad

Step 1: Whisk the Dressing

In a small bowl, combine the 3 tbsp peanut butter, 2 tbsp lime juice, 1 tbsp rice vinegar, 1 tbsp soy sauce, 1 tbsp honey, 1 tsp sesame oil, and the grated garlic. Whisk until smooth, then stir in 2 to 3 tbsp warm water a little at a time until the dressing reaches a pourable consistency. Taste and add a pinch more soy sauce or lime if it needs a lift.

Step 2: Toss the Vegetables

In a large bowl, pile in the 4 cups shredded cabbage, 1 cup carrots, sliced cucumber, mint, cilantro, and green onions. Toss them for about 20 seconds with clean hands or tongs until the vegetables are evenly mixed and the herbs are distributed throughout.

Step 3: Fold in the Shrimp and Dressing

Add the 12 oz of cooked shrimp to the bowl and pour the peanut lime dressing over everything. Gently fold the salad together for about 30 seconds, making sure each ingredient gets some of the creamy coating. Taste and add a pinch of salt or a squeeze of lime if it needs it.

Step 4: Serve the Salad

Divide the salad among bowls and scatter the ¼ cup of chopped peanuts on top. Serve right away while the vegetables are crisp and cool.

Tips for the Freshest Salad

• Use pre-cooked shrimp from the grocery store to keep this truly no-cook and fast. Thaw them under cold water and pat dry before adding.
• If you have a few extra minutes, quick-pickle the cucumber slices in a splash of rice vinegar and a pinch of sugar for 10 minutes. It adds a tangy bite that works beautifully with the peanut dressing.
• For the best texture, serve the salad within an hour of dressing it. The vegetables will soften over time, but it’s still delicious the next day.
• If you plan to pack leftovers for lunch, store the dressing separately and toss right before eating so the vegetables stay crisp.

Scale it up for a potluck or meal prep:

How to Keep It Fresh

Refrigerate: Leftovers keep in an airtight container for up to 2 days. The cabbage and cucumber will release some liquid as they sit, so the salad won’t be quite as snappy the next day, but the flavors will meld nicely. For the crispest next-day bowl, store the dressing on the side in a small jar and toss right before you eat.

Frequently Asked Questions

Can I use a different nut butter?

Yes. Almond butter or sunflower seed butter both work well here. Almond butter is a little less sweet, so you may want to add a small drizzle more honey.

Is bottled lime juice okay?

It will work in a pinch, but fresh lime juice tastes noticeably brighter. If you have a lime, squeeze it.

Can I make this soy-free?

Absolutely. Swap the soy sauce for coconut aminos, which have a similar salty-savory flavor without any soy.

Spring Roll Salad Recipe

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Calories: 410

Ingredients Method Notes

Ingredients

  

• 12 oz cooked shrimp, peeled and tails removed
• 4 cups shredded red cabbage
• 1 cup shredded carrots
• 1 English cucumber, thinly sliced into half-moons
• ¼ cup fresh mint leaves
• ¼ cup fresh cilantro leaves
• 2 green onions, thinly sliced
• ¼ cup chopped roasted peanuts
• 3 tbsp creamy peanut butter
• 2 tbsp fresh lime juice
• 1 tbsp rice vinegar
• 1 tbsp low-sodium soy sauce
• 1 tbsp honey
• 1 tsp toasted sesame oil
• 1 clove garlic, grated
• 2 to 3 tbsp warm water

Method

 

1. In a small bowl, whisk the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, and garlic until smooth. Stir in warm water until the dressing is pourable.
2. In a large bowl, toss the cabbage, carrots, cucumber, mint, cilantro, and green onions until evenly mixed.
3. Add the shrimp and dressing to the bowl and gently fold until everything is coated.
4. Divide among bowls, top with chopped peanuts, and serve right away.

Notes

This salad is at its crispest when assembled right before serving. If you’re making it ahead, keep the dressing separate and toss just before eating. The dressing itself can be made up to 3 days in advance and stored in the fridge; let it come to room temperature and stir well before using.