Description
This Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing offers a delightful blend of vibrant vegetables and hearty proteins, making it the perfect light meal for sunny days or casual gatherings. The colorful mix of textures—from crunchy cucumbers and crisp cabbage to tender rice noodles—combined with the rich, creamy dressing creates an irresistible flavor experience. Easy to prepare and highly customizable, this salad is not only nutritious but also visually stunning. Serve it at picnics, potlucks, or as a quick weeknight dinner, and enjoy the satisfying freshness in every bite.
Ingredients
Scale
- 1 lb pre-cooked shrimp (tails removed)
- 8 ounces rice noodles (cooked)
- 1 cup red cabbage (shredded)
- 1 cup romaine lettuce (chopped)
- ¾ cup carrots (grated)
- 1 red bell pepper (sliced into thin strips)
- 3 tablespoons jalapeno (diced fine)
- ½ cup green onions (sliced)
- 1 cup Persian cucumber (diced small)
- ⅓ cup cilantro (chopped)
- ½ cup peanuts (chopped)
- 1 tablespoon sesame or extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice grape juice vinegar
- 1 large clove of garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon honey
- 1–2 teaspoons sriracha (or other hot sauce)
- Juice of 1 lime (from 1 small lime)
- ⅓ cup smooth peanut butter
- 2 to 3 tablespoons water (to thin)
Instructions
- Prepare the noodles according to the package instructions. Rinse under cold water, drain well, and toss lightly with a bit of sesame oil or another neutral oil like avocado oil to keep them from sticking. If using uncooked shrimp, boil or sauté until pink and cooked through.
- In a small bowl or mason jar: Add peanut butter, rice grape juice vinegar, lime juice, soy sauce, honey, grated ginger, minced garlic, sriracha, and olive or sesame oil until smooth. Use an immersion blender to whip it into a creamy dressing. Alternatively, whisk it vigorously or shake it in a tightly sealed mason jar. Add water one tablespoon at a time until you reach your desired consistency.
- In a large bowl: Combine cooled noodles, shrimp, romaine lettuce, carrots, cucumber, bell pepper, red cabbage, and jalapeno. Toss well. Add cilantro, green onions, and chopped peanuts; toss lightly again.
- Dress individual servings or the whole salad if serving immediately. Serve with lime wedges and toasted sesame seeds as garnishes. Enjoy!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 salad bowl (350g)
- Calories: 380
- Sugar: 6g
- Sodium: 700mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 5g
- Protein: 16g
- Cholesterol: 70mg