Spring Roll Salad w/ Peanut Dressing

This meal is a flavor bomb! It’s hard to photograph the divine smells of the fresh chopped herbs, the spicy sweet flavor combination of fresh mango and peanut sauce, or the fresh watery crunch of lettuce and raw veggies. So you’ll just have to make it for yourself.

This is basically a Thai spring roll inside out without the wrapper. I intended to use rice noodles as a grain, but I ended up leaving it out because it felt bountiful enough without it!

Spring Roll Salad w/ Peanut Sauce

Veggies | Protein | Fat | Fruit
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Active Time: 15 minutes
Servings 2



  • Salad greens or shredded purple cabbage
  • Cucumbers, diced
  • Bell peppers, diced
  • Carrots, diced or grated
  • Sprouts (try mung bean sprouts!), optional

Protein & Fat

  • 1/8 cup dry roasted peanuts, 1/2 oz
  • 4 oz tofu, cubed

Peanut Sauce

  • 1/4 cup peanut butter, 2 oz
  • 1/2 Tbsp fresh ginger, or 0.5 oz
  • 1 clove garlic
  • 1 Tbsp soy sauce, or 3/4 oz
  • 1 Tbsp rice vinegar, or apple cider vinegar (or 3/4 oz)
  • 1/8 tsp chili garlic sauce
  • 1/2 lime, juiced
  • 1/4 cup coconut milk, 2 oz
  • water to thin


  • 1 fresh mango, diced


  • Fresh cilantro, basil, or mint (or all three!), chopped


  • Chop all the salad veggies and mango.
  • Make the peanut sauce in a small blender cup. Divide equally into two portions.
  • Arrange ingredients beautifully and lovingly in a bowl, drizzle with peanut sauce, garnish with a dash of peanuts and fresh herbs, and serve!


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  1. Elaine Hughes

    It looks divine!!!!!  I’ve always loved peanut sauce. Elaine

    Sent from Yahoo Mail for iPhone

  2. Erin K

    I think it’s a great idea to format your recipes so that someone who is unfamiliar with BLE would be able to follow. I’ve followed BLE in the past and haven’t stuck to it. I continue to follow you & enjoy your recipes. I also write emails to my coworkers sharing healthy information, I’d love to include links to your recipes so it would be great if they were a little easier for everyone to understand. Thank you for your work.

  3. Looks amazing! Can’t wait to try it. I love how creative you are with all my favorite plant based foods.

  4. Lauren Kutler

    I’m looking for a cauliflower Mexican rice dish to adapt into BLE. I found some Mexican sausage from the field company that you’ve suggested for protein. I know Mexican rice has tomato sauce or paste in it with spices. I was wondering if you would have a recipe that would help with how many ounces and stuff for a lunch portion with cauliflower rice. Thanks for your help.

    • Hi Lauren, I’ve never tried cauliflower rice, but I know people are into it. I don’t think it really tastes or behaves like rice in a way that would translate to Mexican rice, have you tried googling a recipe? I’d just portion the individual categories separately and mix it all together. Many people in BLE use tomato sauce/paste as a condiment and don’t count it.

  5. Eating this right now for lunch and LOVING IT. It’s so nice and cool, refreshing and tasty! It’s been super hot in the Bay area where I live so I was looking for a recipe that wouldn’t require any cook time. Bingo! Also on the menu is Gazpacho, which I haven’t found a BLE recipe for so I’m going to make it myself. Katie, I’d love to see how you’d adapt that one, if you’re so inspired (and to save myself from BLE math). Anyway, I love this site! Thanks for making such great food!

  6. Nancy Eastwood

    This salad is amazing! It’s crisp and fresh and I could drink the peanut dressing it’s so good!

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