Cooked - Spring Roll Salad

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Spring Roll Salad

4.0

1 tbsp olive oil

1½ tbsp soy sauce

1 tbsp rice wine vinegar

2 garlic cloves (minced)

1 tbsp fresh grated ginger (minced)

⅓ cup peanut butter (smooth)

1 tsp sriracha (or hot sauce of choice)

1 tbsp honey

½ lime (juiced)

1 or 2 tbsp water to thin (or extra lime)

1 lb shrimp (shells removed, pat to dry)

1 tbsp olive oil (to fry the shrimp)

Salt and pepper

100 grams vermicelli noodles

1½ cups purple cabbage (shredded)

2 mini cucumbers (chopped)

2 carrots (shredded)

1 jalapeño (chopped)

1 avocado (chopped)

¼ cup green onions (chopped)

¼ cup fresh cilantro (chopped)

¼ cup fresh mint (chopped)

Peanuts (optional for topping)

Grab a medium size frying pan, add the olive oil and and pan fry the shrimp on medium heat for 1-2 minutes per side. Season with salt and pepper and set aside to cool while you prepare the salad and dressing.
Prepare the vermicelli noodles according to package instructions.Set aside until ready to use.
Prepare the peanut dressing by adding everything to a small bowl and whisk well, adding extra lime juice or water to thin out slightly, to achieve the perfect consistency.
Assemble the salad ingredients in a large serving bowl, starting with the vermicelli noodles followed by all other ingredients.Top with shrimp and the creamy peanut dressing. Mix well and enjoy right away!

Course🍽️Main Course

Diets🥩Carnivore...

Category🥗Salad

CuisineAsian

Occasions📆Everyday🥙Light Meal

Season🌸Spring

DifficultyEasy ⏰ 30m

Created 45 weeks ago

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