Fresh Spring Roll Salad (Print Version)
# Ingredients:
→ Spring Roll Salad
01 -
2 cups cooked rice noodles, cooked according to package instructions
02 -
1 cup purple cabbage, shredded
03 -
1 cup romaine lettuce, shredded
04 -
1 cup cucumber, diced
05 -
1 cup carrots, shredded
06 -
½ cup cilantro leaves, chopped
07 -
½ cup mint leaves, chopped
08 -
3 green onions, thinly chopped
09 -
1 cup cooked bean sprouts (optional)
10 -
1 lb cooked shrimp, chopped
11 -
⅓ cup peanuts, chopped
→ Peanut Dressing
12 -
¼ cup low sodium soy sauce
13 -
3 tablespoons rice vinegar
14 -
1 tablespoon sesame oil
15 -
2 cloves garlic, minced
16 -
1 inch fresh ginger, minced or grated
17 -
⅓ cup creamy peanut butter
18 -
1 teaspoon sriracha (optional)
19 -
1 tablespoon honey
20 -
Juice of 1 lime
21 -
2 tablespoons water (to thin dressing)
# Instructions:
01 -
In a large salad bowl, combine the cooked rice noodles, shredded purple cabbage, and shredded romaine lettuce. This creates the base of your deconstructed spring roll salad.
02 -
Layer the diced cucumber, shredded carrots, chopped cilantro, mint leaves, thinly sliced green onions, cooked bean sprouts (if using), and chopped cooked shrimp on top of the salad base.
03 -
In a medium bowl, whisk together the low sodium soy sauce, rice vinegar, sesame oil, minced garlic, fresh ginger, creamy peanut butter, sriracha (if using), honey, and lime juice until well combined. If your peanut butter is firm, microwave it in a separate dish for 15-30 seconds to soften before incorporating into the dressing. Add water as needed to achieve your desired consistency.
04 -
Drizzle the peanut dressing over the assembled salad. Sprinkle the chopped peanuts on top for added crunch and texture. Toss everything together just before serving to ensure all ingredients are evenly coated with the dressing.
# Notes:
01 -
This deconstructed spring roll salad offers all the flavors of Vietnamese fresh spring rolls in an easy-to-prepare salad format.
02 -
For food safety, it's recommended to cook bean sprouts before adding them to the salad. Rinse well, place in a microwave-safe bowl with a pinch of salt, cover with plastic wrap, and microwave on high for about 1 minute.
03 -
This salad works great for meal prep; just store the dressing separately and add it right before serving to keep everything fresh and crisp.
04 -
For a vegetarian version, substitute the shrimp with tofu or edamame for protein.