This vegan-friendly salad tastes just like a sushi summer roll without all the work—it’s ready in 15 minutes!
My partner is a huge fan of sushi. I’d rather have Vietnamese summer rolls—which, to me, are like sushi sans the raw seafood and seaweed. When I found this recipe for a raw summer roll salad with almond butter vinaigrette, it felt like I had discovered a truly happy middle ground. We both agree that the bright, colorful flavors and textures of raw veggies topped by an Asian-inspired dressing create a delightful salad. And he can top his with seafood or shredded seaweed for a more sushi-like experience—while I can enjoy mine with nothing but pure vegetable joy!
There’s no rice paper wrap in this recipe like you’d find holding together a traditional summer roll. But the combination of almond butter, lime juice, rice vinegar, and ginger swimming around in melted coconut oil holds the salad together with a delectable sweet-and-sour balance. It’s like getting a taste of summer every bite!
Whether you’re looking for a healthy side dish, a quick and veggie-rich weeknight meal, or a tasty option for your gluten-free and vegan friends, this raw salad recipe hits the spot!
Is This Raw Summer Roll Salad With Almond Butter Dressing Healthy?
Yes! This vibrant and nutrient-dense salad is packed with fresh vegetables and herbs, making it rich in vitamins, minerals, fiber, and antioxidants. The variety of colorful produce provides a wide range of nutrients that support overall health, immune function, and digestion. The almond butter dressing adds healthy fats and plant-based protein. The use of agave offers a touch of sweetness without refined sugar.
This vegan and gluten-free dish is a healthy choice for any well-balanced diet. To make it Paleo-friendly, simply replace the agave with raw honey or pure maple syrup.
What Is Thai Basil?
Thai basil is a fragrant herb that’s native to Southeast Asia. It’s a staple in regional dishes like Thai curries and stir-fries, as well as Vietnamese pho. Unlike the sweet basil typically found in American or Italian gardens, Thai basil—aka Ocimum basilicum var. thyrsiflora—has a distinct flavor profile that’s bold, peppery, and slightly spicy with anise or licorice undertones. The leaves are narrower and sturdier than Italian basil, and the stems are often tinged with purple. Its robust flavor holds up well to heat, making it perfect for both raw salads and cooked dishes. Italian basil, also called sweet basil, is mild, sweet, and slightly clove-like—ideal for pesto and Caprese salads. By contrast, Thai basil brings a spicy, aromatic punch that stands out in fresh salads and Asian-inspired recipes. If you can’t find Thai basil, you can substitute with Italian basil in a pinch, but the flavor will be milder and less complex.
How Do I Store Leftovers?
Store leftover salad and dressing separately in airtight containers in the refrigerator. The salad will stay crisp and fresh for about 2 days. The almond butter vinaigrette dressing can last up to 5 days in the fridge. For best texture, toss the salad with dressing just before serving. Salads like this one do not freeze well.
Serving Suggestions
This raw summer roll salad with almond butter vinaigrette can be part of any healthy meal. For lunch, pair it with vegetarian-friendly 15-Bean Soup or a hearty bowl of Turkey Chili. You could also top this salad with protein, like Crispy Baked Tofu, Roasted Chickpeas, Turmeric Chicken, or even Air-Fryer Steak Bites. Or serve it alongside nearly any main dish, including Chicken Kiev, Steak And Potatoes, and this easy One-Pot Rice Casserole With Pumpkin.
Ingredients
For The Salad:
- 2 small carrots
- 1 medium cucumber
- 2 cups red cabbage chopped
- 1/2 red bell pepper thinly sliced
- 1/2 yellow bell pepper thinly sliced
- 2 teaspoons serrano pepper minced, about 1/2 a pepper
- 4 cups fresh spinach firmly packed
- 1/2 cup cilantro roughly chopped
- 1/3 cup green onion sliced
- 2 1/2 tablespoons fresh mint minced
- 2 1/2 tablespoons thai basil minced
- 1 tablespoons fresh lime juice
- 1 teaspoon agave
- Salt to taste
For The Dressing:
- 1/4 cup creamy almond butter
- 4 teaspoons fresh lime juice
- 2 teaspoons gluten-free rice vinegar
- 2 teaspoons fresh ginger minced
- 1 teaspoon agave
- 2 1/2 tablespoons coconut oil melted
- Pinch of salt
Instructions
Make the Salad:
- Peel the carrots. Use a vegetable peeler to shave them into thin strips. Place carrot strips in a very large bowl.
- Peel the cucumber. Shave the cucumber with a vegetable peeler until you begin to see the seeds. Place shaved cucumber in the bowl with the carrots. Discard cucumber seeds.
- Add the chopped cabbage and the red, yellow, and serrano peppers to the bowl. Toss to mix. Add the spinach, cilantro, green onion, mint, and Thai basil. Toss again to mix.
- In a small bowl, stir together 1 tablespoon of lime juice and 1 teaspoon of agave. Pour the mixture over the vegetables. Toss to coat evenly and season to taste with salt.
Make The Dressing:
- In a medium, microwave-safe bowl, heat the almond butter until it's smooth and melted. Stir in the lime juice, rice vinegar, ginger, and agave until evenly mixed.
- Whisk the liquid mixture while slowly pouring in the melted coconut oil until the dressing thins out slightly and the oil is well mixed in. Stir in a pinch of salt.
Dress The Salad:
- Pour the dressing over the salad. Toss well until all the vegetables are evenly coated.
- Serve immediately.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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