Recipes

(Recipe) Spring Roll Salad

27
Feb

(Recipe) Healthy Spring Roll Salad

Serves 4 Rolls

This Healthy Spring Roll Salad brings together all the bright flavors and satisfying crunch of a classic spring roll—without the wrapper. Ready in under 30 minutes, it’s naturally gluten-free, dairy-free, and can easily be made vegan. Perfect for a quick lunch or picnic on the go!

A recipe by Nicole Modic.

Ingredients

For the Salad

8 oz Pad Thai rice noodles
1 lb shrimp, peeled and deveined
1 cup purple cabbage, finely shredded
3 cups romaine lettuce, chopped (about one head)
¾ cup shredded carrots (2–3 medium carrots)
¼ cup fresh cilantro, chopped
1 bunch green onions, thinly sliced
1 lime, juiced
Sesame seeds, for garnish

For the Dressing

½ cup creamy peanut butter
¼ cup coconut aminos (or 2 tbsp soy sauce)
2 tbsp rice vinegar
2 tbsp fresh ginger, grated
3–4 tbsp water (to thin)

Instructions

Cook the noodles.
Prepare the Pad Thai noodles according to package directions, then drain and set aside.
Poach the shrimp.
Bring a pot of water to a boil, add the shrimp, and cook until pink and opaque (about 4 minutes). Drain and let cool.
Make the dressing.
In a small bowl, whisk together peanut butter, coconut aminos (or soy sauce), rice vinegar, grated ginger, and 3 tablespoons of water. Add more water if you prefer a thinner dressing.
Assemble the salad.
In a large bowl, combine cooked noodles, shrimp, cabbage, romaine, carrots, cilantro, and green onions. Pour the dressing over the top.
Toss and serve.
Gently toss until everything is evenly coated. Squeeze lime juice over the salad, sprinkle with sesame seeds, and enjoy right away.