This Spring Roll Salad is a deconstructed spring roll topped with shrimp and tossed in a creamy peanut sauce.
About This Recipe
This salad uses all of the same ingredients as a spring roll except for the rice paper wrapper. If you're craving spring rolls, it's a convenient alternative because you can toss everything together in one bowl instead of having to wrap individual rolls.
The best part of this recipe is the creamy peanut sauce. It has the same flavor as a dipping sauce for spring rolls and the whole salad is tossed in it.
Ingredient Notes
Vermicelli Noodles: These are thin rice noodles that are commonly found in spring rolls. If you can't find these, you could use other types of rice noodles or spaghetti noodles, but the overall texture of the salad will be slightly different.
Shrimp: I like to use medium pre-cooked peeled deveined frozen shrimp. You could substitute other proteins like tofu or chicken.
Cilantro: If you aren't a fan of cilantro, you can leave this out or substitute fresh mint or basil.
Peanuts: This salad is topped with dry roasted peanuts for added crunch. You could swap these out for cashews or sesame seeds if you prefer.
Frequently Asked Questions
Yes, you can use a different dressing. A couple alternatives that would be tasty are sesame ginger dressing or sweet chili sauce.
Once you toss your salad, the textures will start to get soggy over time. This salad is best served right after mixing it.
You can find vermicelli noodles in most grocery stores in the Asian food aisle. They are thin rice noodles. You could also buy them on Amazon (I've used these). If you can't find vermicelli noodles, you could substitute with other types of rice noodles, but it will change the texture of the salad slightly.
How to Store Leftovers
Store your leftovers in an airtight container in the fridge for up to 2 days. If possible, store the dressing separate to help preserve the texture of the salad.
Top Tips
Cooking the noodles: After you cook your noodles, rinse them under cold water to help prevent them from clumping together.
Different proteins: Instead of shrimp, you could add tofu, edamame, or chicken to your this.
Dressing thickness: When mixing your peanut sauce, add more or less water to adjust the thickness of the dressing to personal preference.
Dressing spice: The dressing recipe calls for a pinch of red pepper flakes. Feel free to use more (or to omit these completely) to adjust the spice level of your dressing.
If you make this recipe, be sure to leave a comment & rating at the bottom of this page!
PrintSpring Roll Salad
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
This Spring Roll Salad is a deconstructed spring roll topped with shrimp and tossed in a creamy peanut sauce.
Ingredients
- 8 ounces vermicelli rice noodles
- 12 ounces cooked medium shrimp
- 1 yellow bell pepper, diced
- 2 cups shredded romaine
- 2 cups shredded purple cabbage
- 1 cup sliced carrots (2-3 large carrots cut into matchsticks)
- 1 cup diced cucumber
- ⅓ cup chopped cilantro
- ¼ cup chopped dry roasted peanuts, for topping
Peanut Sauce Dressing:
- ½ cup smooth peanut butter
- ¼ cup low-sodium soy sauce
- 1 lime, juiced
- 3 tablespoons rice vinegar
- 3 tablespoons water
- 1 tablespoon pure maple syrup
- Pinch of pepper flakes
Instructions
- Cook the rice noodles according to the package instructions. Drain rinse under cold water.
- In a small bowl or jar, stir together the dressing ingredients. If needed, add more water to thin the dressing.
- Add all of the salad ingredients to a large bowl, drizzle the dressing over the top and toss to mix.
- Sprinkle peanuts on top and serve.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
Keywords: salad, noodles, noodle, noodle salad, thai, thai inspired, spring roll, shrimp, spring, summer, healthy, vegan, plant based, peanut, peanut sauce, peanut dressing, cabbage, vermicelli
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