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–+ servings
spring roll salad

Spring Roll Salad

A light and refreshing salad inspired by Vietnamese spring rolls, with fresh vegetables, herbs, and a tangy peanut dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Course Salad
Cuisine Asian
Servings 4 servings
Calories 350 kcal

Equipment

  • Mixing Bowl
  • Knife

Ingredients
  

  • 4 cups Mixed Greens
  • 1 large Carrot julienned
  • 1 medium Cucumber julienned
  • 1 medium Red Bell Pepper julienned
  • 2 tbsp Fresh Cilantro chopped
  • 2 tbsp Fresh Mint chopped
  • 1 cup Cooked Shrimp peeled and deveined
  • 1 cup Rice Noodles cooked
  • 2 tbsp Peanut Butter
  • 1 tbsp Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 tsp Honey
  • 1 tsp Sesame Oil
  • 1 clove Garlic minced
  • 1 tbsp Lime Juice
  • 2 tbsp Crushed Peanuts for garnish

Instructions
 

  • In a large mixing bowl, combine the mixed greens, julienned carrot, cucumber, red bell pepper, cilantro, and mint.
  • Add the cooked shrimp and rice noodles to the bowl and toss to combine.
  • In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, honey, sesame oil, garlic, and lime juice to make the dressing.
  • Pour the dressing over the salad and toss gently to coat all the ingredients.
  • Garnish with crushed peanuts for an added crunch.
  • Serve immediately, or refrigerate for 10-15 minutes to allow the flavors to meld together.

Notes

This salad can be made ahead of time and stored in the refrigerator for up to 2 days. You can also substitute the shrimp with tofu or chicken for a different protein option.

Nutrition

Calories: 350kcalCarbohydrates: 28gProtein: 25gFat: 18gSaturated Fat: 3gCholesterol: 85mgSodium: 800mgPotassium: 450mgFiber: 4gSugar: 6gVitamin A: 1500IUVitamin C: 40mgCalcium: 150mgIron: 3mg
Keyword Fresh, healthy, Spring Rolls
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