Description
A vibrant and healthy Spring Roll Salad featuring tender shrimp, crunchy vegetables, and a creamy peanut dressing. This fresh, flavorful dish combines Pad Thai noodles with purple cabbage, romaine lettuce, carrots, cilantro, and green onions, making it a perfect light meal or appetizer that’s easy to prepare and packed with nutritious ingredients.
Ingredients
Salad:
- 8 Ounces Pad Thai Noodles
- 1 Pound Shrimp, peeled and deveined
- 1 Cup Purple Cabbage, finely shredded
- 3 Cups Romaine Lettuce, chopped (about one head)
- ¾ Cup Shredded Carrots (approximately 2-3 carrots)
- ¼ Cup Cilantro, chopped
- 1 Bunch Green Onions, finely chopped
- 1 Lime, juiced
- Sesame Seeds, for garnish
Dressing:
- ½ Cup Creamy Peanut Butter
- ¼ Cup Coconut Aminos (or substitute 2 tablespoons traditional soy sauce)
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Freshly Grated Ginger
- 3 Tablespoons Water, plus more if needed
Instructions
- Prepare Noodles: Cook the Pad Thai noodles according to the package directions. Once cooked, drain the noodles thoroughly and set them aside to cool slightly.
- Cook Shrimp: Bring a pot of water to a boil and add the peeled and deveined shrimp. Boil until the shrimp turn pink and are fully cooked through, about 4 minutes. Drain and set aside.
- Make Dressing: In a small bowl, combine the creamy peanut butter, coconut aminos (or soy sauce), rice vinegar, freshly grated ginger, and water. Whisk together until smooth and creamy. Add more water if necessary to reach desired consistency.
- Prepare Salad Vegetables: Finely shred the purple cabbage, chop the romaine lettuce, shred the carrots, chop the cilantro, and finely slice the green onions. Place all the vegetables in a large mixing bowl.
- Assemble Salad: Add the cooked noodles and shrimp to the bowl with the vegetables. Pour the peanut dressing over the top. Add the freshly squeezed lime juice. Toss everything gently but thoroughly to combine and evenly coat with dressing.
- Serve and Garnish: Transfer the salad to serving plates or a large serving bowl. Sprinkle with sesame seeds for garnish. Serve immediately for best freshness.
- Storage: Store any leftover salad in an airtight container in the refrigerator for up to two days. Toss lightly before serving again as the dressing may settle.
Notes
- Use fresh ginger for the dressing to achieve the best flavor.
- The shrimp can be grilled or sautéed as an alternative to boiling for added flavor.
- If Pad Thai noodles are unavailable, thin rice vermicelli noodles can be substituted.
- Add crushed peanuts for extra crunch and texture if desired.
- This salad is best served immediately to maintain the crispness of the vegetables.
- For a vegetarian version, omit shrimp and add tofu or extra vegetables.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Boiling
- Cuisine: Asian
