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Spring Roll Salad Recipe

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4.1 from 3 reviews

This vibrant Spring Roll Salad combines pan-fried shrimp with fresh vegetables, vermicelli noodles, and a creamy peanut dressing for a refreshing and flavorful dish perfect for a quick and healthy meal.

Ingredients

Shrimp

  • 1 tbsp olive oil (to fry the shrimp)
  • 1 lb shrimp (shells removed, pat to dry)
  • Salt and pepper (to taste)

Dressing

  • 1 tbsp olive oil
  • 1½ tbsp soy sauce
  • 1 tbsp rice wine vinegar
  • 1/3 cup peanut butter (smooth)
  • 1 tbsp honey
  • 1 tsp sriracha (or hot sauce of choice)
  • 2 garlic cloves (minced)
  • 1 tbsp ginger (minced)
  • 1/2 lime (juiced)
  • 1 or 2 tbsp water to thin (or extra lime)

Salad

  • 100 grams vermicelli noodles (cooked)
  • 1½ cups purple cabbage (shredded)
  • 1 cup cucumbers (chopped)
  • 2 carrots (shredded)
  • 1 jalapeño (chopped)
  • 1 avocado (chopped)
  • 1/4 cup green onions (chopped)
  • 1/4 cup fresh cilantro (chopped)
  • 1/4 cup fresh mint (chopped)
  • Peanuts (optional for topping)

Instructions

  1. Prepare the shrimp: First, thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp dry using paper towels. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Pan fry the shrimp for 1-2 minutes on each side until the flesh changes from translucent gray to opaque pinkish-white. Season with salt and pepper, then set aside to cool while preparing the veggies and dressing.
  2. Cook the vermicelli: Cook the vermicelli noodles according to package instructions. Drain and set aside until ready to use.
  3. Make the dressing: In a small bowl, whisk together olive oil, soy sauce, rice wine vinegar, smooth peanut butter, honey, sriracha, minced garlic, minced ginger, and lime juice. Add water or extra lime juice as needed to thin the dressing to your desired consistency.
  4. Assemble the salad: In a large serving bowl, combine the shredded purple cabbage, chopped cucumbers, shredded carrots, chopped jalapeño, chopped avocado, green onions, cilantro, mint, cooked vermicelli noodles, and the cooled shrimp. Pour the peanut dressing over the salad and toss well to combine all ingredients evenly.
  5. Garnish: Top the salad with optional peanuts for extra crunch and serve immediately.

Notes

  • To save time, use pre-cooked shrimp or boil the shrimp instead of pan-frying if preferred.
  • Adjust the level of heat by modifying the amount of jalapeño and sriracha.
  • If peanut allergies are a concern, substitute peanut butter with almond butter or sunflower seed butter.
  • Vermicelli noodles can be replaced with rice noodles or left out for a lower-carb option.
  • Prepare all vegetables in advance for faster assembly.

Find it online: https://cookedbysarah.com/spring-roll-salad-recipe/