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vietnamese inspired pasta salad with shrimp

Spring Roll Salad Recipe

This deconstructed spring roll salad is the perfect, fresh and vibrant salad you'll want to make again and again.
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Course: Salad
Ingredients Method Notes

Ingredients
  

  • 1 package rice noodles 8 oz
  • 1 large carrot julienned
  • 1 red bell pepper thinly sliced
  • 1 cucumber seeded and julienned
  • 1 cup cooked edamame
  • 1 cup shredded purple cabbage
  • 2 green onions sliced thin
  • 1/2 cup fresh cilantro leaves
  • 1/2 cup fresh mint leaves optional but so good
  • 1/2 cup chopped peanuts for topping
  • Optional: grilled shrimp tofu, or chicken for added protein
Peanut Sauce
  • 1/4 cup creamy peanut butter
  • 2 tablespoons soy sauce
  • 1 tablespoon rice vinegar
  • 1 tablespoon fresh lime juice
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon sesame oil
  • 1 teaspoon sriracha optional, for a spicy peanut kick
  • 1 –2 tablespoons cold water to thin as needed

Method
 

  1. Cook the rice noodles according to package instructions. Once cooked, drain and rinse with cold water to stop the cooking and keep them from sticking.
  2. While the noodles are cooking, prep your fresh vegetables. Thinly slice the red bell peppers, julienne the carrots, slice the green onions, and chop the herbs.
  3. In a large bowl, toss together the cooked rice noodles, chopped vegetables, and herbs. This is your colorful, crunchy base!
  4. Add your protein, if using. Grilled shrimp or tofu work especially well in this salad and complement the flavors of the peanut sauce beautifully.
  5. Pour the peanut dressing (recipe below!) over the salad just before serving. Toss well so everything is coated evenly.
  6. Top with chopped peanuts for an added crunch and serve with a wedge of fresh lime juice for extra brightness.
  7. In a large bowl, toss together the cooked rice noodles, chopped vegetables, and herbs. This is your colorful, crunchy base!
  8. Add your protein, if using. Grilled shrimp or tofu work especially well in this salad and complement the flavors of the peanut sauce beautifully.
  9. Pour the peanut dressing (recipe below!) over the salad just before serving. Toss well so everything is coated evenly.
  10. Top with chopped peanuts for an added crunch and serve with a wedge of fresh lime juice for extra brightness.
Peanut Sauce
  1. In a small bowl, whisk together the creamy peanut butter, soy sauce, rice vinegar, fresh lime juice, and honey.
  2. Add in the sesame oil and sriracha (if using) for flavor depth and spice.
  3. Slowly whisk in cold water—a little at a time—until the dressing reaches your desired consistency. You want it pourable but not watery.
  4. Taste and adjust seasoning. Add more lime juice for tang, honey for sweetness, or sriracha for heat.

Notes