Healthy Spring Roll Salad

5 from 4 votes

SERVES Servings

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!

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; this is about one head
¾ Cup Shredded Carrots this is approximately 2-3 carrots
¼ Cup Cilantro chopped
1 Bunch Green Onions finely chopped
1 Lime juiced
Sesame Seeds to garnish

For the Dressing:

½ Cup Creamy Peanut Butter
¼ Cup Coconut Aminos or substitute 2 tablespoons of traditional soy sauce
2 Tablespoons Rice Vinegar
2 Tablespoons Ginger freshly grated
3 Tablespoons Water plus more, if needed.

Instructions

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.

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

S
H
A
R
E