Description
A vibrant and healthy spring roll salad featuring tender shrimp, fresh vegetables, and pad thai noodles tossed in a creamy peanut dressing. This refreshing dish brings together crunchy cabbage, romaine, and carrots with a flavorful peanut sauce inspired by classic Asian flavors, perfect for a light lunch or dinner.
Ingredients
For the 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
For the 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
- Cook Noodles: Prepare the pad thai noodles according to the package instructions. Once cooked, drain the noodles thoroughly and set them aside to cool slightly.
- Cook Shrimp: Boil the shrimp in a pot of water until they turn pink and are fully cooked through, about 4 minutes. Remove shrimp from water and set aside.
- Prepare Dressing: In a small bowl, whisk together creamy peanut butter, coconut aminos (or soy sauce), rice vinegar, freshly grated ginger, and water until smooth and creamy. Adjust water as needed for desired consistency.
- Assemble Salad: Chop all vegetables – purple cabbage, romaine lettuce, shredded carrots, cilantro, and green onions – and combine them in a large mixing bowl.
- Toss Salad: Add the cooked noodles and shrimp to the bowl with the vegetables. Pour the prepared peanut dressing over the top and toss everything thoroughly to coat evenly.
- Serve and Garnish: Serve the salad immediately, garnished with a sprinkle of sesame seeds and a squeeze of fresh lime juice for added brightness.
- Store Leftovers: Store any leftover salad in an airtight container in the refrigerator for up to two days. Toss again before serving if needed.
Notes
- Ensure shrimp is fully cooked and pink before removing from boiling water to avoid any food safety issues.
- Use coconut aminos as a soy-free, lower sodium alternative to soy sauce.
- Adjust the water in the dressing to reach your preferred creaminess and thickness.
- Serve immediately to maintain the fresh crunch of vegetables and noodles.
- Leftovers are best consumed within two days to maintain freshness and texture.
- For a vegetarian option, substitute shrimp with tofu or additional vegetables.
