Thai Summer Roll Salad

Some summer days you just need to be a little bit lazy.


By lazy, I mean throw dinner together, avoid the stove and give yourself some time to unwind. Maybe being summertime lazy is really being smart.

I find discovered summer rolls about 4 years ago. Sure I’d had my share of take-out egg rolls and spring rolls, but rice paper wrapped fresh, crunchy summer rolls dipped in rich peanut sauce blew my mind.

For the first couple of years after my summer roll discovery I spent way to much time craving summer rolls then trying to find the best ones from local Thai restaurants. Then one night I went to a party at a friend’s house and a close friend brought all of the ingredients to make summer rolls and taught us how to make them.

Much to my surprise summer rolls are actually really easy to make! I’ve been making all sorts of different versions since.



So here is where the laziness comes in. As much as I love summer rolls and find them fun to make, they are a bit time consuming and take a good amount of patience, something I lack on summer nights after busy days.

This salad has all the flavors and textures of a summer roll without the wrapper. The ingredients don’t need to be sliced as finely or wrapped up carefully, and you can throw them in the bowl and be on your way.

Thai summer roll salad also stays nicely and travels well, making it perfect for a summer picnic of barbecue. So stay away from the stove and make this salad instead!


  • 2 cups chopped cabbage- purple, green, napa or a combination
  • 1/2 cucumber, cut into thin strips
  • 1 large carrot, shredded
  • 1 avocado, sliced thin
  • 1 small mango, peeled and sliced thin
  • 1/4 c fresh cilantro, chopped
  • 2 T fresh mint, chopped
  • 1/4 c peanuts, chopped or ground


  • 1 T sesame oil
  • 3 T olive oil
  • 3 T ┬árice wine vinegar
  • juice of one lime
  • 1 T fresh ginger, grated
  • 1/2 T sesame seeds
  • pinch of salt


  1. Whisk dressing ingredients together, set aside.
  2. Toss cabbage, cucumber, carrot and herbs together until well mixed. Gently fold in the avocado and mango, reserving some to top the salad.
  3. Toss the salad with the dressing.
  4. When ready to serve top with the peanuts and more sesame seeds.

This is delicious topped with grilled shrimp, rotisserie chicken, tofu or any other protein!



Don’t forget to tag The_Mexitalian of Instagram and Twitter when you try this recipe.



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