Healthy Spring Roll Salad

If you are on the hunt for the perfect summer salad, then look no further because this is it. My Healthy Spring Roll Salad is crunchy, delicious, and has all of the flavors and textures that you love about traditional spring rolls, minus the wrapper. It’s the perfect salad to take on-the-go, and comes together in less than half the time it takes to make traditional spring rolls. Plus, it’s naturally gluten-free, dairy-free, and can easily be made vegan-friendly, too!

Friends, let’s be honest: when it comes to making spring rolls, the hardest part is the rolling. It’s like trying to roll a burrito- no matter how many tutorials you watch, there will still be some days where you don’t get it right. And no matter how much I try, whenever I make spring rolls, one of the rolls always turns out a little wonky.

But it’s not just that- while I love how delicious and healthy spring rolls are, they do take time to make, and that’s because rolling all of the ingredients in rice paper is a rather meticulous task. And, since they’re so light and easy to eat, before you know it, they’re all gone… in less than half the time it took to make them. That’s where this salad comes in.

This Spring Roll Salad is the perfect solution for when you’re craving all of the flavors of a spring roll, but in a much quicker way. And, unlike most “shortcuts” in the culinary world, this recipe doesn’t sacrifice flavor or nutrition, at all, in order to make it. That’s a win-win in my book.

Can This Salad Be Made Vegan-Friendly?

While this salad is naturally gluten and dairy-free, it does use shrimp, which does not make it vegan or vegetarian-friendly. However, with one simple switch, this recipe easily becomes perfect for all of my plant-based friends!

Simply swap out the shrimp for crispy tofu to keep this salad recipe packed with protein and perfect for those who eat plant-based!

What You Need to Make This Delicious & Healthy Summer Salad

• Pad Thai Noodles: Traditional pad thai noodles are thick cut rice noodles that are naturally gluten-free. I get mine from Amazon and they’re one of my favorite pantry staples!
• Shrimp: Whether you use fresh or frozen shrimp for this salad, it doesn’t matter. What’s more important is that the shrimp is peeled and deveined. You can certainly do it yourself, or, if you’re willing to spend a little more, a butcher can do it for you.
• Purple Cabbage: Cabbage is a true superfood. It is not only incredibly inexpensive, but it is also loaded with fiber and minerals!
• Romaine Lettuce: Romaine lettuce is crispy and perfect for tossing into this salad!
• Shredded Carrots: Carrots are rich in Vitamin A, and add the perfect crunch to this salad.
• Cilantro: Cilantro is high in vitamins and minerals, making it a true superfood that is a must in any salad recipe.
• Green Onions: Diced green onions add a burst of fresh flavor to this vibrant salad.
• Lime: A squeeze of fresh lime juice truly helps to bring this salad together.
• Sesame Seeds: Sesame seeds add a salty, nutty flavor that makes for the perfect garnish for this salad.
• Creamy Peanut Butter: Because we want a smooth and creamy dressing, we’ll want to use a smooth and creamy peanut butter.
• Coconut Aminos: Coconut aminos are not only a gluten-free alternative to soy sauce, but they are also sweeter than soy sauce, creating the perfect balance of flavor to offset the salty peanut butter!
• Rice Vinegar: Rice vinegar adds just the perfect amount of tang to the dressing. Don’t skip this!
• Ginger: You’ll want to use freshly grated ginger, in this recipe, for the best flavor.
• Water: A little water helps to thin out the dressing, and make it your desired consistency.

How to Make This Colorful Summer Salad

To make this salad, start by preparing your pad thai noodles according to the package directions. Once they’re done, drain the water from them and set them aside.

Next, boil your shrimp and allow them to cook until they’re pink and fully cooked through. This should take approximately 4 minutes. Once the shrimp are done, set them aside and prepare the dressing by mixing the dressing ingredients together, in a small bowl, until the mixture is smooth and creamy. Then, set the dressing aside while you prepare the salad by chopping all of the veggies, and adding them to a large bowl.

Pour your dressing on top, then toss to fully combine. Serve immediately and enjoy! Store any leftovers in an airtight container, in the fridge, for up to two days.

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.

** Photography by Gayle McLeod