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–+ servings
Spring Roll Salad

Vibrant Spring Roll Salad with Creamy Peanut Dressing

This Spring Roll Salad is a combination of fresh ingredients that burst with flavor and texture, making it a delightful meal.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups Shredded Cabbage Napa or green cabbage recommended
  • 1 cup Shredded Carrots
  • 1 medium Red Bell Pepper Substitute with green bell pepper if desired
  • 1 medium Cucumber Zucchini can be a low-carb option
  • 1/4 cup Fresh Cilantro Parsley is a mild substitute
  • 1/4 cup Fresh Mint Basil can provide a different herbal twist
Protein
  • 1 pound Cooked Shrimp Grilled chicken or tofu can be used instead
Peanut Dressing
  • 1/3 cup Smooth Peanut Butter Almond butter or sunflower seed butter are alternatives
  • 2 tablespoons Rice Vinegar Apple cider vinegar can substitute
  • 2 tablespoons Soy Sauce Tamari works for gluten-free version
  • 1 tablespoon Honey Maple syrup can replace for vegan option
  • 1 tablespoon Sesame Oil Optional to omit if allergic to nuts
  • 1 each Fresh Lime Juice Lemon juice can serve as a substitute
  • 1 clove Garlic Garlic powder can be used instead
Garnish
  • 1/4 cup Chopped Roasted Peanuts Sunflower seeds can be swapped for a nut-free version

Equipment

  • Skillet
  • medium bowl
  • large mixing bowl
  • Tongs or Large Spoon

Method
 

Prepare the Vegetables
  1. Shred the cabbage and carrots into thin, uniform strips using a knife or box grater.
  2. Aim for about 4 cups of shredded cabbage and 1 cup of shredded carrots.
Cook the Shrimp
  1. Heat 1 tablespoon of oil in a skillet over medium-high heat.
  2. Add 1 pound of uncooked shrimp and sauté for about 3-4 minutes until pink and opaque.
  3. If using pre-cooked shrimp, heat them through for about 2 minutes.
Make the Peanut Dressing
  1. In a medium bowl, whisk together the peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and minced garlic.
  2. Blend until smooth and creamy, adjusting consistency with water if needed.
Combine the Ingredients
  1. In a large mixing bowl, combine the shredded cabbage, carrots, sliced bell pepper, and cucumber.
  2. Add the cooked shrimp and pour the peanut dressing over the top. Toss gently until well coated.
Add a Garnish and Serve
  1. Sprinkle with chopped roasted peanuts and serve immediately.

Nutrition

Serving: 1servingCalories: 320kcalCarbohydrates: 30gProtein: 20gFat: 18gSaturated Fat: 3gPolyunsaturated Fat: 9gMonounsaturated Fat: 6gCholesterol: 200mgSodium: 900mgPotassium: 500mgFiber: 5gSugar: 6gVitamin A: 5000IUVitamin C: 30mgCalcium: 50mgIron: 2mg

Notes

For meal prep, store salad components and dressing separately to prevent sogginess.

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