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Deconstructed Spring Roll Salad with Peanut Dressing

A fresh and vibrant deconstructed spring roll salad served with a creamy, savory peanut dressing.
Print Recipe
Prep Time 20 minutes
Cook Time 5 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Asian-inspired
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Salad Ingredients
  • 8 oz rice vermicelli noodles
  • 2 cups shredded red cabbage
  • 2 cups shredded carrots
  • 1 large cucumber, julienned
  • 1 red bell pepper, thinly sliced
  • 1 cup fresh mint leaves, roughly chopped
  • 1 cup fresh cilantro leaves, roughly chopped
  • 1 cup cooked shrimp, peeled and deveined
  • 1/2 cup roasted peanuts, chopped
Peanut Dressing
  • 1/2 cup creamy peanut butter
  • 3 tbsp soy sauce
  • 2 tbsp rice vinegar
  • 1 tbsp honey
  • 1 tbsp sesame oil
  • 2 cloves garlic, minced
  • 1 tsp fresh ginger, grated
  • 1/4 cup warm water plus more as needed

Equipment

  • Large pot
  • Mixing bowl
  • Box grater
  • Whisk

Method
 

Steps
  1. Cook vermicelli in boiling water for 3-4 minutes, drain, and rinse under cold water.
  2. Shred cabbage and carrots; julienne cucumber and slice bell pepper.
  3. Combine vegetables, mint, and cilantro in a large bowl.
  4. Whisk dressing ingredients in a medium bowl, gradually adding warm water until smooth.
  5. Divide noodles among plates, top with vegetable mixture, shrimp, and peanuts.
  6. Drizzle with peanut dressing just before serving.

Notes

Store dressing separately from the salad to keep vegetables crisp. Dressing keeps for up to 3 days in the refrigerator.