Fresh Spring Roll Salad (Print Version)
# Ingredients:
→ Salad Components
01 -
2 cups rice noodles, already cooked as directed on the package
02 -
1 cup shredded romaine lettuce
03 -
1 cup diced cucumbers
04 -
½ cup chopped fresh cilantro
05 -
1 lb cooked shrimp, diced
06 -
½ cup freshly chopped mint leaves
07 -
3 green onions, chopped fine
08 -
1 cup shredded purple cabbage
09 -
1 cup shredded carrots
10 -
⅓ cup chopped peanuts
11 -
1 cup cooked bean sprouts (optional)
→ Dressing
12 -
⅓ cup smooth peanut butter
13 -
Juice from a fresh lime
14 -
3 tablespoons of rice vinegar
15 -
¼ cup reduced-sodium soy sauce
16 -
2 tablespoons water (to adjust thickness)
17 -
1 teaspoon sriracha (optional)
18 -
1 tablespoon honey
19 -
1 tablespoon sesame oil
20 -
2 small cloves of garlic, minced
21 -
1 inch of fresh ginger, finely grated or diced
# Instructions:
01 -
Toss together the rice noodles, shredded lettuce, and purple cabbage in a big salad bowl to create the foundation of the dish.
02 -
On top of the salad base, spread out the shredded carrots, cucumber pieces, fresh herbs (cilantro and mint), green onions, cooked bean sprouts (if used), and diced shrimp for a colorful mix.
03 -
Stir the soy sauce, peanut butter, vinegar, lime juice, sesame oil, honey, minced garlic, and ginger together in a medium-sized bowl until it’s smooth. Heat the peanut butter for 15-30 seconds if it’s thick, and thin it with water to the consistency you like. Add in sriracha for extra heat if you'd like.
04 -
Pour the peanut dressing over the top of the assembled dish. Sprinkle crushed peanuts for crunch. Give it a quick mix before serving so the dressing gets on everything.
# Notes:
01 -
This playful take on spring rolls has all the classic flavors but skips the wrapping, turning it into a simple salad.
02 -
If you’re using bean sprouts, it’s a good idea to give them a quick cook first. Rinse clean, add a pinch of salt, and microwave in covered dish for 60 seconds to make sure they’re safe to eat.
03 -
Perfect for prepping ahead! Keep the sauce in a separate container and only mix in when it's mealtime so it stays crisp.
04 -
For a veggie-friendly option, swap the shrimp with tofu or no-shell edamame to keep the protein high.