Easy Spring Roll Salad
This spring roll salad is a great way to satisfy that spring roll craving when you need a last-minute meal or starter.
Servings: 2 servings
Calories: 656kcal
Equipment
Ingredients
- 12 large shrimp
- ¼ sea salt
- ⅛ black pepper
- ⅛ garlic powder
- 1 tablespoon unsalted butter
- 3 ounces rice noodles ½ 6 ounce package)
- 2 tablespoon sesame seeds
- 2 cups red cabbage (shredded)
- 2 cups Romaine lettuce (chopped)
- 1 large cucumber (sliced)
- 1 large carrot (shredded)
- 2 sweet red peppers (sliced)
- 12 sweet peas
- 2 radishes (sliced)
- 2 scallions (sliced)
- 2 serrano peppers (sliced)
- ½ cup mango (cubed, optional)
- ¼ cup fresh herbs (basil, mint, cilantro)
- ¼ spicy peanuts
- 1 medium lime (quartered, optional)
Peanut Dressing
- ⅔ cup peanut sauce (or bottled peanut sauce)
- 2 tablespoon water (to thin)
Instructions
- Shell and devein shrimp and season with salt, black pepper, and garlic powder. Then fry in 1 tablespoon of butter for 1 minute on each side.
- Cook noodles according to package instructions, then drain and add to cold water. Once cooled, drain and cut with kitchen shears.
- Toast sesame seeds in a small skillet for about 1 minute or until golden brown.
- Prepare vegetables by chopping, shredding, and slicing, then add to two salad bowls. Add noodles and garnish with sesame seeds, peanuts, and fresh herbs.
- Top with shrimp, then thin peanut dressing with 2 tablespoons water and drizzle over salad. Garnish with lime wedges (optional).
Notes
- You can simplify the vegetable prep process by using a mandolin or the slicing blade on a food processor.
- Spring roll salad is gluten-free, pescatarian-friendly, and can be made vegetarian or vegan by omitting the shrimp.
- Store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Serving: 1Serving | Calories: 656kcal | Carbohydrates: 90g | Protein: 25g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 112mg | Sodium: 1335mg | Fiber: 12g | Sugar: 34g
