Enjoy all the fresh flavors of spring rolls with this incredible Chicken Spring Roll Salad. The crunchy vegetables are irresistible with ginger chicken and a creamy, spicy dressing. A healthy, low carb way to enjoy the take out flavors you crave!
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Contents
Spring Roll Flavor in a Big Crunchy Salad!
I’ve been making spring rolls for years with a ginger chicken filling – to give them more staying power and a lot more flavor. This spring roll recipe was inspired by many trips I took to Thailand.
Spring rolls (or summer rolls) are a fun appetizer served around SE Asia. Crunchy vegetables and flavorful herbs are wrapped in rice paper. They are served with flavorful dipping sauces or peanut sauce. The dressing for this salad is inspired by Thai spicy peanut sauce.
When I end up with leftover veggies and chicken, I throw it all into a bowl and enjoy it as a crunchy and flavorful salad.
It’s so good, I decided to share it as a stand-alone recipe. The dressing is very similar to the the peanut-sauce style dipping sauce, but thinned with a little extra vinegar and sesame oil to give it a bolder flavor.
It’s low carb, gluten free, paleo, Whole30 – basically perfect for anything looking for healthy meals.
Cabbage salads are great for meal prep. They stay fresh tasting for days. I use my food processor and shred up cabbage and carrots quickly.
Make a large batch of this salad and keep it on hand for quick lunches! The chicken is great added hot or cold.
I’ve been using SunButter as a stand-in for peanut butter for years. It’s got it’s own unique flavor, but gives sauces and dressings that nutty flavor.
It’s also great for baking. Try my fav cookies — these Vegan Oatmeal Cookies with Chocolate Chunks, or these awesome Chocolate SunButter Bars.
Hop on over to SunButter’s website to see where’s sold near you!
What You’ll Need
Creamy Thai Dressing
- SunButter, No Sugar Added
- Coconut Milk (I order this Thai coconut milk in paper cartons – so much fresher tasting than the canned stuff carried in North America!)
- Coconut Aminos (this is a soy-free soy sauce substitute. Use 1/2 the amount of tamari if you don’t have this.)
- Rice Wine Vinegar (unseasoned rice vinegar, sugar free)
- Lime Juice
- Sea Salt
- Optional: Sweeten this up a little with maple syrup or honey (coconut aminos is naturally sweet, but if subbing Tamari, a little sweetener is good!)
Ginger Chicken
- Sesame Oil
- Shallots
- Fresh Ginger
- Ground Chicken
- Coconut Aminos (this is a soy-free soy sauce substitute. Use 1/2 the amount of tamari if you don’t have this.)
- Sriracha (I use a paleo/sugar free sriracha)
Spring Roll Salad
- Cabbage
- Red Cabbage
- Carrots
- Red Bell Pepper
- Fresh Herbs, like basil or Thai basil, fresh cilantro, green onions, and mint
- Optional: crunchy nuts or seeds, like peanuts, cashews, or sunflower seeds
- Lime Wedges to garnish
How to Make Spring Roll Salads
Step 1: Combine all dressing ingredients in a blender or a jar, and process or shake until smooth and creamy. Adjust the spiciness by adding more sriracha, or the saltiness by adding pinches of sea salt. If the dressing thickens too much, thin it with a little cold water when ready to serve.
Step 2: Into a large skillet, add sesame oil, shallots and ginger. Stir fry over medium heat for about 7 minutes until fragrant.
Step 3: Add in the ground chicken, coconut aminos, and sriracha. Break up the chicken and continue cooking until cooked through. Adjust the seasonings by adding more sriracha or sea salt if necessary.
Step 4: Into bowls, layer in a rainbow of crunchy vegetables. We love cabbage, red cabbage, red peppers, carrots, and fresh herbs. I use basil and cilantro. If Thai basil or mint are available, those are great too.
Step 5: Top each salad with the chicken mixture.
Step 6: Drizzle each bowl with the creamy Thai dressing, or serve the dressing on the side. Garnish with sesame seeds or crunchy nuts or seeds, if desired.
How to Meal Prep or Store Leftover Salads
This salad is perfect for meal prep. The leftovers make amazing lunches or quick dinners.
- Store the crunchy vegetables together in a large bowl, or divide into individual containers.
- Store the chicken mixture in an airtight container and refrigerate up to 4 days. It’s also GREAT to freeze. Freeze in individual portions in glass airtight containers up to 3 months. Allow to thaw before reheating.
- Prep the creamy dressing and store in a jar to add to salads when ready to enjoy. The dressing lasts about 5 days refrigerated and does not freeze well.
Tips & Variations
Mix up the Veggies: A cabbage base is recommended for this fun summer salad. But add whatever fresh veggies you have on hand, like cucumber, snap peas or sugar snap peas, edamame beans, or even julienne cut jicama.
Add some carbs: Make this fit your dietary needs! Add some chopped mango, mandarin orange segments, or even some rice vermicelli noodles. This can also be served alongside steamed rice or quinoa.
No ground chicken? Substitute chicken breasts or thighs, chopped into bite sizes pieces.
Other Low Carb Asian Inspired Recipes
- Thai Chicken Lettuce Wraps
- Spicy Thai Shrimp Salad
- Spicy Asian Salmon Salads
- Vietnamese Beef Lettuce Wraps
I’d love to connect with you on social media! Find me on Facebook or Instagram where I post daily healthy eating and lifestyle inspiration!
Spring Roll Salad with Ginger Chicken
Ingredients
Creamy Thai Inspired Dressing
- 1/4 cup SunButter No Sugar Added or Organic
- 1/4 cup coconut milk full fat
- 3 tablespoon coconut aminos
- 3 tablespoons rice wine vinegar
- 1 tablespoon lime juice
- 1-3 teaspoons sriracha depending on desired heat
- sea salt to taste
Ginger Chicken
- 1 tablespoon sesame oil
- 1 pound ground chicken
- 1/4 cup shallots minced
- 1/4 cup ginger fresh, grated
- 1/3 cup coconut aminos
- 1 tablespoon sriracha or less, depending on desired heat
- 1/4 teaspoon sea salt or to taste
Spring Roll Salad
- 4 cups cabbage finely shredded
- 2 cups red cabbage finely shredded
- 2 carrots peeled and grated or julienne cut
- 1 red bell pepper thinly sliced
- 1 cup fresh herbs Thai basil, basil, cilantro and mint are all great!
- 1/4 cup nuts or seeds optional, like peanuts, cashews, almonds, or sunflower seeds
Instructions
Creamy Thai Inspired Dressing
- Combine all dressing ingredients in a blender or a jar, and process or shake until smooth and creamy. Adjust the spiciness by adding more sriracha, or the saltiness by adding pinches of sea salt.
Ginger Chicken
- Into a large skillet, add sesame oil, shallots and ginger. Stir fry over medium heat for about 7 minutes until fragrant.
- Add in the ground chicken, coconut aminos, and sriracha. Break up the chicken and continue cooking until cooked through. Adjust the seasonings by adding more sriracha or sea salt if necessary.
Spring Roll Salads
- Into bowls, layer in a rainbow of crunchy vegetables. We love cabbage, red cabbage, red peppers, carrots, and fresh herbs. I use basil and cilantro. If Thai basil or mint are available, those are great too.
- Top each salad with the chicken mixture.
- Drizzle each bowl with the creamy Thai dressing, or serve the dressing on the side. Garnish with sesame seeds or crunchy nuts or seeds, if desired.
Video
Notes
How to Meal Prep or Store Leftover Salads
This salad is perfect for meal prep. The leftovers make amazing lunches or quick dinners.- Store the crunchy vegetables together in a large bowl, or divide into individual containers.
- Store the chicken mixture in an airtight container and refrigerate up to 4 days. It’s also GREAT to freeze. Freeze in individual portions in glass airtight containers up to 3 months. Allow to thaw before reheating.
- Prep the creamy dressing and store in a jar to add to salads when ready to enjoy. The dressing lasts about 5 days refrigerated and does not freeze well.
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