Spring Roll Salad with Peanut Dressing
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From onehappybite
This deconstructed spring roll salad is crisp, colorful, and quick to pull together. It works well for prepping in advance and storing in a Frigidaire® 4-Door French Door Refrigerator until you’re ready to toss and eat. With rice noodles, shrimp, and a bold peanut dressing, it makes a fresh and satisfying meal.
- Recipe Card
Recipe Card
ingredients
For the salad:
- 6 - 8 ounces thin rice noodles (or rice vermicelli)
- 1 pound cooked shrimp, peeled and deveined
- 2 cups red cabbage, shredded
- 1 red bell pepper, thinly sliced
- 2 Persian cucumbers, julienned or thinly sliced
- 1 cup shelled edamame
- 2 green onions, chopped
- 1/4 cup crushed peanuts
- 1/4 cup fresh cilantro, chopped
ingredients
For the peanut dressing:
- 1/2 cup creamy peanut butter
- 1/4 cup light soy sauce
- 2 tablespoons rice vinegar
- 4 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 1 tablespoon honey
- 1 tablespoon Sriracha
- 3 tablespoons water (more if needed to thin)
Method
Step 1
Cook the noodles: Bring a pot of water to a boil. Cook noodles according to package directions, usually about 3 minutes. Drain and rinse under cold water. Set aside.
Step 2
Prep the shrimp: If using raw shrimp, boil until pink and fully cooked, about 2 to 3 minutes. Drain and set aside.
Step 3
Make the dressing: In a medium bowl, whisk together peanut butter, soy sauce, rice vinegar, garlic, ginger, honey, Sriracha, and water until smooth. Add more water, 1 tablespoon at a time, to reach your preferred consistency.
Step 4
Assemble the salad: In a large bowl, combine noodles, cabbage, bell pepper, cucumber, edamame, and green onions. Top with shrimp, crushed peanuts, and cilantro.
Step 5
Serve: Drizzle with peanut dressing and toss gently. Serve cold.