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–+ servings
Spring Roll Salad

Delicious Spring Roll Salad: A Fresh Twist for Summer Meals

This Spring Roll Salad is a light, colorful dish that offers a fresh twist on traditional flavors.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 380
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Shrimp
  • 1 pound Shrimp tender and protein-packed; swap for chicken or tofu for variety
  • 1 tablespoon Olive Oil adds richness; consider avocado oil for a unique twist
  • to taste Salt essential seasoning
  • to taste Pepper essential seasoning
For the Dressing
  • 1/4 cup Peanut Butter creamy base; use almond butter for nut-free
  • 2 tablespoons Soy Sauce enhances umami; substitute with tamari for gluten-free
  • 2 tablespoons Rice Wine Vinegar adds acidity; white vinegar is suitable substitute
  • 1 tablespoon Honey sweetens dressing; maple syrup works well
  • 1 tablespoon Ginger freshly grated for zesty flavor
  • 1 clove Garlic fresh; mellows beautifully
  • 2 tablespoons Lime Juice freshly squeezed for brightness
  • 1 teaspoon Sriracha adds heat; adjust to taste
For the Salad
  • 5 ounces Vermicelli Noodles light and chewy; swap for rice or glass noodles
  • 1 cup Purple Cabbage adds color and crunch
  • 1 cup Cucumbers for refreshing crunch; mini or Persian preferred
  • 1 cup Carrots shredded for sweetness and texture
  • 1 tablespoon Jalapeño mild kick; remove seeds for less heat
  • 1/4 cup Green Onions mild yet flavorful
  • 1/4 cup Cilantro adds brightness; skip if not preferred
  • 1/4 cup Mint offers refreshing notes
  • 1/4 cup Peanuts optional topping for crunch

Equipment

  • Skillet
  • Pot
  • mixing bowl
  • measuring cups
  • Measuring Spoons
  • Tongs

Method
 

Prepare the Shrimp
  1. Thaw and peel the shrimp, then pat them dry with paper towels. Season with salt and pepper. Heat a skillet over medium heat, add olive oil, and sauté for 1-2 minutes on each side until pink and opaque.
Cook the Vermicelli Noodles
  1. Bring water to a boil and cook the noodles following package instructions for 3-4 minutes. Drain and rinse under cold water. Set aside.
Make the Dressing
  1. In a mixing bowl, whisk together peanut butter, soy sauce, rice wine vinegar, and olive oil. Add minced garlic, grated ginger, sriracha, honey, and lime juice. Adjust consistency with water or extra lime juice as needed.
Assemble the Salad
  1. Combine vermicelli noodles with cabbage, cucumbers, carrots, and jalapeño in a large mixing bowl. Add avocado, green onions, cilantro, mint, and shrimp. Toss well.
Garnish and Serve
  1. Gently toss the salad to coat with dressing. Sprinkle crushed peanuts on top before serving. Serve chilled.

Nutrition

Serving: 1servingCalories: 380kcalCarbohydrates: 32gProtein: 25gFat: 20gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 5gSugar: 6gVitamin A: 500IUVitamin C: 30mgCalcium: 40mgIron: 2mg

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Keep dressing separate. Do not freeze the salad but cooked shrimp can be frozen for up to 3 months.

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