Spring Roll Salad with Peanut-Lime Dressing
Spring Roll Salad with Peanut-Lime Dressing
Ingredients
For the Peanut-Lime Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon Sriracha, or to taste
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup water
For the Salad
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- salt, to taste
- black pepper, freshly ground, to taste
- 8 ounces rice vermicelli noodles
- 2 carrots, shredded or julienned
- 1 cucumber, diced into small pieces
- 1/2 head red cabbage, finely shredded
- 1/4 cup fresh mint leaves, roughly chopped
- 1 jalapeño, thinly sliced into rings (seeds removed for less heat, optional)
- 1 avocado, diced
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Peanut-Lime Dressing: In a medium bowl, whisk together the creamy peanut butter, honey, soy sauce, rice wine vinegar, minced fresh ginger, minced garlic, Sriracha, freshly squeezed lime juice, and water until smooth and well-combined. Set aside.
⏱️ 5 min
- 2
Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 7 min
- 3
Cook the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel. Season with salt and freshly ground black pepper. Heat olive oil in a large skillet or pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
⏱️ 8 min
- 4
Prepare the Vegetables: While the shrimp and noodles are cooking, prepare the remaining salad components. Shred or julienne the carrots, dice the cucumber, finely shred the red cabbage, roughly chop the fresh mint leaves, thinly slice the jalapeño, and dice the avocado.
⏱️ 10 min
- 5
Assemble the Salad: In a very large mixing bowl, combine the cooked vermicelli noodles, cooked shrimp, shredded carrots, diced cucumber, shredded red cabbage, chopped fresh mint, sliced jalapeño, and diced avocado. Pour the prepared peanut-lime dressing generously over all the ingredients.
⏱️ 5 min
- 6
Toss and Serve: Using tongs, thoroughly toss the salad until all ingredients are evenly coated with the dressing. Garnish with chopped roasted peanuts and serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Spring Roll Salad with Peanut-Lime Dressing
Ingredients
For the Peanut-Lime Dressing
- 1/2 cup creamy peanut butter
- 1/4 cup honey
- 1/4 cup soy sauce
- 2 tablespoons rice wine vinegar
- 1 tablespoon fresh ginger, minced
- 2 garlic, cloves, minced
- 1 tablespoon Sriracha, or to taste
- 2 tablespoons lime juice, freshly squeezed
- 1/4 cup water
For the Salad
- 1 pound large shrimp, peeled and deveined
- 1 tablespoon olive oil
- salt, to taste
- black pepper, freshly ground, to taste
- 8 ounces rice vermicelli noodles
- 2 carrots, shredded or julienned
- 1 cucumber, diced into small pieces
- 1/2 head red cabbage, finely shredded
- 1/4 cup fresh mint leaves, roughly chopped
- 1 jalapeño, thinly sliced into rings (seeds removed for less heat, optional)
- 1 avocado, diced
- 1/4 cup roasted peanuts, chopped
- 1 lime, cut into wedges, for serving
Instructions
- 1
Prepare the Peanut-Lime Dressing: In a medium bowl, whisk together the creamy peanut butter, honey, soy sauce, rice wine vinegar, minced fresh ginger, minced garlic, Sriracha, freshly squeezed lime juice, and water until smooth and well-combined. Set aside.
⏱️ 5 min - 2
Cook the Vermicelli Noodles: Bring a pot of water to a boil. Add the rice vermicelli noodles and cook according to package directions, usually 3-5 minutes, until tender. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 7 min - 3
Cook the Shrimp: Pat the peeled and deveined shrimp dry with a paper towel. Season with salt and freshly ground black pepper. Heat olive oil in a large skillet or pan over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and opaque. Remove from heat and set aside to cool slightly.
⏱️ 8 min - 4
Prepare the Vegetables: While the shrimp and noodles are cooking, prepare the remaining salad components. Shred or julienne the carrots, dice the cucumber, finely shred the red cabbage, roughly chop the fresh mint leaves, thinly slice the jalapeño, and dice the avocado.
⏱️ 10 min - 5
Assemble the Salad: In a very large mixing bowl, combine the cooked vermicelli noodles, cooked shrimp, shredded carrots, diced cucumber, shredded red cabbage, chopped fresh mint, sliced jalapeño, and diced avocado. Pour the prepared peanut-lime dressing generously over all the ingredients.
⏱️ 5 min - 6
Toss and Serve: Using tongs, thoroughly toss the salad until all ingredients are evenly coated with the dressing. Garnish with chopped roasted peanuts and serve immediately with fresh lime wedges on the side for an extra squeeze of citrus.
⏱️ 5 min