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–+ servings
Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing to Brighten Your Day

Brighten your day with this vibrant Spring Roll Salad with Peanut Dressing, packed with crunchy vegetables and a creamy dressing.
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Prep Time 15 minutes
Cook Time 5 minutes
Resting Time 10 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Salads
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 2 cups Shredded Cabbage Green or purple cabbage for color
  • 1 cup Shredded Carrots Can substitute with sliced bell peppers
  • 1 medium Red Bell Pepper Can substitute with yellow or orange bell pepper
  • 1 cup Cucumber Thinly sliced
  • 1/4 cup Fresh Cilantro
  • 1/4 cup Fresh Mint Optional
  • 1/2 cup Roasted Peanuts Coarsely chopped
For the Peanut Dressing
  • 3 tablespoons Rice Vinegar Can use apple cider vinegar
  • 1/2 cup Peanut Butter Use creamy for smooth dressing
  • 2 tablespoons Soy Sauce Tamari for gluten-free option
  • 2 tablespoons Honey Maple syrup for vegan option
  • 1 teaspoon Sesame Oil Optional
  • 2 tablespoons Fresh Lime Juice Fresh juice recommended
  • 1 clove Garlic Clove Minced

Equipment

  • Knife
  • food processor
  • Skillet
  • Mixing Bowl

Method
 

Preparation
  1. Finely shred the cabbage and carrots and place them in a large mixing bowl.
  2. Heat a skillet over medium-high heat and cook raw shrimp for 2-3 minutes on each side until pink.
  3. In a medium bowl, whisk together peanut butter, rice vinegar, soy sauce, honey, sesame oil, lime juice, and garlic.
  4. Add chopped red bell pepper, cucumber, cilantro, mint, and cooked shrimp to the bowl of vegetables.
  5. Drizzle the peanut dressing over the salad and toss gently to coat.
  6. Sprinkle chopped roasted peanuts over the salad and serve immediately.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 30gProtein: 10gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 5gMonounsaturated Fat: 5gCholesterol: 20mgSodium: 400mgPotassium: 300mgFiber: 4gSugar: 5gVitamin A: 4500IUVitamin C: 40mgCalcium: 50mgIron: 1.5mg

Notes

For best flavor, let the salad sit for 5-10 minutes after dressing.

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