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Spring Roll Salad with Peanut Dressing

Delicious Spring Roll Salad with Peanut Dressing to Brighten Your Day

Enjoy this vibrant Spring Roll Salad with Peanut Dressing, featuring crunchy veggies, cool rice noodles, and juicy shrimp. Perfect for a quick lunch or refreshing dinner.
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Prep Time 20 minutes
Cook Time 6 minutes
Total Time 26 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 oz Rice Vermicelli Cook and cool to prevent sticking.
  • 2 cups Shredded Lettuce Adds delightful crunch.
  • 1 cup Red Cabbage Offers beautiful color.
  • 1 cup Carrots Julienned; can swap with bell peppers.
  • 1 cup Cucumber Sliced; zucchini is a substitute.
  • 1 cup Bean Sprouts Contributes a fresh crunch.
  • 1/4 cup Fresh Mint
  • 1/4 cup Cilantro Aromatic freshness.
  • 2 stalks Green Onions Sliced for sharpness.
  • 1 lb Shrimp Cooked; substitute with firm tofu.
For the Dressing
  • 1/2 cup Peanut Butter Creamy base.
  • 2 tbsp Soy Sauce Enhances umami flavor.
  • 2 tbsp Rice Vinegar Adds bright tang.
  • 2 tbsp Lime Juice Brings acidity.
  • 1 tbsp Honey Provides sweetness.
  • 1 clove Garlic Minced for depth of flavor.
  • 1 tbsp Ginger Grated for warmth.
  • 3 tbsp Warm Water Used to thin the dressing.
  • 1 tbsp Sesame Oil Imparts nutty flavor.
  • 1/2 tsp Chili Flakes Adjust according to heat preference.

Equipment

  • Mixing bowl
  • Pot
  • Whisk
  • Salad Tongs

Method
 

Preparation Steps
  1. Cook the rice vermicelli according to package instructions, typically around 4-6 minutes. Drain and rinse under cold water.
  2. In a mixing bowl, combine shredded lettuce, red cabbage, carrots, cucumber, and bean sprouts.
  3. Add fresh mint, cilantro, and green onions to the vegetable mixture.
  4. Incorporate cooled rice vermicelli and cooked shrimp into the salad.
  5. Mix peanut butter, soy sauce, rice vinegar, lime juice, honey, garlic, and ginger in a bowl.
  6. Stir in warm water to achieve the desired dressing consistency, then add sesame oil and chili flakes.
  7. Pour the dressing over the salad and toss gently to coat all ingredients.
  8. Serve the salad garnished with chopped roasted peanuts or seeds.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 45gProtein: 20gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 150mgSodium: 600mgPotassium: 600mgFiber: 4gSugar: 5gVitamin A: 1500IUVitamin C: 30mgCalcium: 80mgIron: 2mg

Notes

Store salad components separately for meal prep. Rinse rice noodles to prevent sticking and adjust dressing for consistency before serving.

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