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Spring Roll Salad with Peanut Dressing

Spring Roll Salad with Peanut Dressing: Crunchy & Delicious Delight

This Spring Roll Salad with Peanut Dressing is a vibrant and satisfying dish that offers a crunchy texture paired with a creamy, tangy-sweet sauce.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Salad
Cuisine: Asian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 4 cups Shredded Cabbage Red cabbage adds color.
  • 1 cup Shredded Carrots Can substitute with zucchini.
  • 1 cup Red Bell Pepper Any sweet bell pepper works.
  • 1 cup Cucumber Jicama is a good alternative.
  • 1/4 cup Fresh Cilantro Parsley is a milder substitute.
  • 1/4 cup Fresh Mint Can be omitted if unavailable.
  • 1/2 cup Roasted Peanuts Cashews can be used or omit for nut-free.
For the Dressing
  • 2 tablespoons Rice Vinegar Can substitute with apple cider vinegar.
  • 1/2 cup Smooth Peanut Butter Almond or sunflower seed butter can be used.
  • 2 tablespoons Soy Sauce Use tamari for gluten-free.
  • 1 tablespoon Honey Maple syrup can be a vegan substitute.
  • 1 tablespoon Sesame Oil Regular or olive oil can work in a pinch.
  • 2 tablespoons Fresh Lime Juice Lemon juice can serve as a substitute.
  • 1 clove Garlic Can be omitted or replaced with garlic powder.

Equipment

  • Food Processor
  • skillet
  • Mixing Bowl
  • tongs

Method
 

Step-by-Step Instructions
  1. Begin by shredding the cabbage and carrots into thin, uniform strips using either a sharp knife or a food processor. Set them aside in a large bowl.
  2. In a skillet, heat a splash of oil over medium-high heat, then add the shrimp. Cook for 2-3 minutes per side until they turn pink and opaque.
  3. In a mixing bowl, combine the smooth peanut butter, rice vinegar, soy sauce, honey, sesame oil, fresh lime juice, and minced garlic. Whisk together until smooth.
  4. In the large bowl with the cabbage and carrots, add the diced red bell pepper, chopped cucumber, fresh cilantro, and mint leaves. Toss together gently.
  5. Add the cooked shrimp to the vegetable mix. Drizzle the creamy peanut dressing over the top and toss everything together gently.
  6. Sprinkle the chopped roasted peanuts over the top of the salad. Serve immediately for the freshest taste.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 20gProtein: 10gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 5gMonounsaturated Fat: 7gCholesterol: 70mgSodium: 400mgPotassium: 400mgFiber: 3gSugar: 4gVitamin A: 300IUVitamin C: 25mgCalcium: 25mgIron: 1mg

Notes

For best results, use fresh veggies and high-quality peanut butter. Store dressing separately until serving to maintain freshness.

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