Description
This Spring Roll Salad is a deconstructed spring roll topped with shrimp and tossed in a creamy peanut sauce.
Ingredients
Scale
- 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