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Overhead view of entree size plate of Spring Roll Salad drizzled with peanut dressing, next to a fork and napkin, limes and another plate of Spring Roll Salad

Spring Roll Salad

Tracy @ Next Level Baker
Spring Roll Salad is a fresh, light mix of leafy greens, veggies, rice noodles and shrimp that is topped wiith a tangy peanut dressing. It’s all the delicious flavor and crunch of a spring roll, without the wrapper.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Salad, Side Dish
Cuisine Asian Fusion
Servings 2

Ingredients
  

Peanut Dressing

  • ½ cup creamy peanut butter
  • ¼ cup hot water
  • 2 tablespoons tamari sauce (or soy sauce)
  • 2 tablespoons rice vinegar
  • 2 tablespoons lime juice fresh squeezed
  • 1 tablespoon honey or agave nectar
  • ½ tablespoon Gochujang sauce* optional

Spring Roll Salad for Two

  • 4 ounces thin rice stick noodles cooked
  • 1 tablespoon olive oil or sesame oil
  • ½ pound shrimp cooked
  • 4 cups mixed leafy greens
  • 2 medium carrots peels or matchsticks
  • 1 large cucumber large half slices
  • ½ cup cilantro
  • 1 lime quartered for garnish
  • 1 cup red cabbage optional
  • Other optional veggies: avocados bean sprouts, green onions

Instructions
 

Making the dressing

  • Add the peanut butter and hot water to a small bowl and whisk until fully combined. Or use a salad shaker and agitate until fully combined.
  • Add the remaining ingredients and whisk until fully combined.
  • Taste. Add more Gochujang for a spicier dressing.

Making the Salad for two

  • Chop the cilantro, limes, carrots, cucumbers and any optional veggies. Set aside.
  • Cook the rice noodles according to the package instructions. Usually, they are cooked by adding the rice noodles to boiling water, turning off the heat and letting them sit for 10 minutes until soft. Drain completely and set aside.
  • Cook the shrimp. Use paper towels to pat the thawed shrimp completely dry. Heat a skillet to medium high heat. Add a tablespoon of olive oil or sesame oil. Add shrimp in a single layer to the heated skillet. Cook 2 minutes on the first side. Flip and cook 1 to 3 minutes on the second side. Cook just until the shrimp turn opaque and pink. Remove the shrimp from the pan immediately and set aside. Squeeze a quarter of a lime over the shrimp.
  • Add two cups of the leafy greens to each salad plate. Top with the rice noodles, shrimp, veggies and herbs in sections over the leafy greens.
  • Drizzle the peanut dressing over the salads.

Notes

*Some Gochujang brands can be very spicy. Start with the listed amount for a mild to medium spice level. Then taste it and add more if you want. Or you can also put some Gochujang on the side for those who want to make their salad spicier. For a non-spicy version, omit it completely. 

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Keyword Spring Roll Salad
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