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spring roll salad topped with fresh shrimp, chopped peanuts and a lime wedge in large mixing bowl.
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5 from 3 votes

Spring Roll Salad

This vibrant Spring Roll Salad combines tender garlic shrimp, crunchy veggies with delicate rice noodles, all tossed with fresh cilantro, peanuts, and sesame seeds for a satisfying texture. Drizzled with a creamy peanut dressing every bite bursts with bold, nutty, and tangy flavors.
Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Course: lunch, Main Course, Salad
Cuisine: Asian, Chinese, Japanese
Diet: Low Fat
Servings: 4
Calories: 495kcal
Author: Courtney Paige

Equipment

  • knife & cutting board
  • mandolin
  • skillet
  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Tongs

Ingredients

  • 1/2 lbs raw Shrimp
  • 1 tbsp garlic minced
  • 1/2 tbsp olive oil
  • 7 oz package of Rice noodles
  • 2 cups Purple cabbage
  • 3 small cucumbers
  • 2 large carrots
  • 1 red bell pepper
  • 3 green onions
  • 1/2 cup Cilantro
  • 1/4 cup peanuts
  • 1 tbsp Sesame seeds
  • Salt + pepper

Peanut Dressing

  • 1/2 cup creamy peanut butter
  • 3 tbsp low sodium soy sauce
  • 1 tbsp sesame oil
  • 1 tbsp honey
  • 2 tbsp rice vinegar
  • 1 tbsp sriracha
  • 1/4 cup water *plus more as needed

Instructions

  • Prepare all of the vegetables for the salad. Mandolin the cabbage, cucumbers, and carrots, then cut into small matchsticks. Cut the bell pepper into thin strips. Finely dice the cilantro and cut the green onions into small coins.
  • Heat a sauce pot with water and cook the rice noodles according to package instructions. Once cooked, drain and rinse thoroughly with cold water to chill them and remove the excess starchy water they were boiled in.
  • In a mixing bowl, whisk together the ingredients for the peanut butter dressing until smooth. Depending on the thickness of your peanut butter, you may need a few more splashes of hot water to thin the dressing.
    creamy peanut dressing in large glass measuring cup.
  • Cook the shrimp. Heat a skillet to medium heat and add olive oil to the pan. Once warmed, add the raw, peeled & deveined shrimp to cook. Season with salt and pepper. Cook the shrimp for a minute on each side until it turns light pink; shaped like a C and not a O.
    shrimp cooking in large skillet.
  • In a large mixing bowl, add all of the prepped salad ingredients to the bowl: red pepper, carrots, cucumber, green onions, cabbage, cilantro, rice noodles, and crushed peanuts. Pour the peanut dressing over the salad and toss everything together.
    carrots, peppers, cabbage, cucumber all sliced thin in a large mixing bowl with herbs and rice noodles.
  • Garnish with sesame seeds, scattered herbs/green onions, and the shrimp. Serve and enjoy!

Video

Notes

Soak your veggies in an ice bath for 5-10 minutes before assembling—it keeps them extra crunchy! Be sure to drain and pat dry before adding to your bowl (or a salad spinner works great.
The veggies in this salad hold up well with storage. Keep in an airtight container for 3-4 days. Note that you may want to add extra dressing before enjoying as the noodles tend to soak up the sauce the longer it sits.

Nutrition

Serving: 1serving | Calories: 495kcal | Carbohydrates: 41g | Protein: 21g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 83mg | Sodium: 1114mg | Potassium: 743mg | Fiber: 6g | Sugar: 16g