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Spring Roll Salad

Spring Roll Salad Recipe

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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Calories: 410
Ingredients Method Notes

Ingredients
  

  • 12 oz cooked shrimp, peeled and tails removed
  • 4 cups shredded red cabbage
  • 1 cup shredded carrots
  • 1 English cucumber, thinly sliced into half-moons
  • ¼ cup fresh mint leaves
  • ¼ cup fresh cilantro leaves
  • 2 green onions, thinly sliced
  • ¼ cup chopped roasted peanuts
  • 3 tbsp creamy peanut butter
  • 2 tbsp fresh lime juice
  • 1 tbsp rice vinegar
  • 1 tbsp low-sodium soy sauce
  • 1 tbsp honey
  • 1 tsp toasted sesame oil
  • 1 clove garlic, grated
  • 2 to 3 tbsp warm water

Method
 

  1. In a small bowl, whisk the peanut butter, lime juice, rice vinegar, soy sauce, honey, sesame oil, and garlic until smooth. Stir in warm water until the dressing is pourable.
  2. In a large bowl, toss the cabbage, carrots, cucumber, mint, cilantro, and green onions until evenly mixed.
  3. Add the shrimp and dressing to the bowl and gently fold until everything is coated.
  4. Divide among bowls, top with chopped peanuts, and serve right away.

Notes

This salad is at its crispest when assembled right before serving. If you’re making it ahead, keep the dressing separate and toss just before eating. The dressing itself can be made up to 3 days in advance and stored in the fridge; let it come to room temperature and stir well before using.