4 from 3 votes
Deconstructed Spring Roll Salad
This salad has all the flavors of a fresh spring roll without all the work of rolling them.
Prep Time
30 mins
Cook Time
5 mins
Total Time
35 mins
Servings:
4
Servings
Calories:
478 kcal
Course:
Salad
Cuisine:
Vietnamese
Ingredients
For The Dressing:
- 1/3 cup peanut butter natural
- 2 tablespoons soy sauce low sodium
- 2 tablespoons rice vinegar
- 1 tablespoon brown sugar
- 1 tablespoons sesame oil toasted
- 1 tablespoons lime juice about half a lime
- 1 tablespoons ginger freshly grated
- 2 garlic pressed or finely minced, cloves
- 1-2 teaspoons Chili garlic sauce to desired spiciness
For the Salad:
- 1 pound Shrimp peeled and deveined,
- 1 tablespoon canola oil
- 4.5 ounces thin rice noodles I used half a package
- 5 cups mixed baby greens or other lettuce
- 3 green onions thinly sliced
- 2 carrot grated, medium
- 1/2 cucumber cut into matchsticks
- 1 teaspoon sesame oil for the noodles
- Peanut Dressing see above
- mint fresh
- basil fresh
- salt
- black pepper
- black sesame seeds optional, for garnish
Instructions
- To prepare vegetables, thinly slice the green onions crosswise into thin medallions. Slice the cucumber into thin matchsticks. Grate the carrot or slice into thin medallions. Chiffonade the basil and mint leaves for garnish, leave some leaves whole to toss with the lettuce.
- To cook shrimp, heat 1 tablespoon of canola oil in a frying pan over medium high heat. When oil is hot, add shrimp to pan and season with salt and pepper. Cook until they turn pink, about 1-2 minutes per side. Remove from heat and set aside.
- To prepare dressing, add all dressing ingredients to a blender, and blend until smooth. If it is too thick, you can add just a little water to thin it out.
- Prepare rice noodles according to package instructions. After draining, toss with 1 teaspoon of sesame oil to keep from sticking.
- To put together the salad, separate the lettuce into individual serving bowls, top with rice noodles, shrimp, cucumber, carrot, green onions, drizzle with peanut dressing, and top with the basil and mint chiffonade. Garnish with black sesame seeds if desired.
Cup of Yum
Notes
- *If you do not use low sodium soy sauce, adjustments will need to be made,as regular soy sauce will make this too salty.Be sure to use gluten free soy sauce if making this gluten free!
Nutrition Information
Serving
1serving
Calories
478kcal
(24%)
Carbohydrates
42g
(14%)
Protein
32g
(64%)
Fat
21g
(32%)
Saturated Fat
3g
(15%)
Cholesterol
286mg
(95%)
Sodium
1404mg
(59%)
Potassium
514mg
(11%)
Fiber
3g
(12%)
Sugar
8g
(16%)
Vitamin A
5780IU
(116%)
Vitamin C
22.5mg
(25%)
Calcium
210mg
(21%)
Iron
3.8mg
(21%)
Nutrition Facts
Serving: 4 Servings
Amount Per Serving
Calories 478
% Daily Value*
| Serving | 1serving | |
| Calories | 478kcal | 24% |
| Carbohydrates | 42g | 14% |
| Protein | 32g | 64% |
| Fat | 21g | 32% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 286mg | 95% |
| Sodium | 1404mg | 59% |
| Potassium | 514mg | 11% |
| Fiber | 3g | 12% |
| Sugar | 8g | 16% |
| Vitamin A | 5780IU | 116% |
| Vitamin C | 22.5mg | 25% |
| Calcium | 210mg | 21% |
| Iron | 3.8mg | 21% |
* Percent Daily Values are based on a 2,000 calorie diet.