Description
This vibrant Spring Roll Salad combines tender pan-fried shrimp, fresh vegetables, and vermicelli noodles, all tossed in a creamy peanut dressing with a hint of spice and tangy lime. It’s a refreshing and satisfying dish perfect for a light lunch or dinner, bursting with flavors inspired by Asian cuisine.
Ingredients
Shrimp
- 1 tbsp olive oil (to fry the shrimp)
- 1 lb shrimp (shells removed, tails removed, patted dry)
- Salt and pepper (to taste)
Dressing
- 1 tbsp olive oil
- 1½ tbsp soy sauce
- 1 tbsp rice vinegar
- 1/3 cup peanut butter (smooth)
- 1 tbsp honey
- 1 tsp sriracha (or hot sauce of choice)
- 2 garlic cloves (minced)
- 1 tbsp ginger (minced)
- 1/2 lime (juiced)
- 1 or 2 tbsp water to thin (or extra lime juice, optional)
Salad
- 100 grams vermicelli noodles (cooked according to package instructions)
- 1½ cups purple cabbage (shredded)
- 1 cup cucumbers (chopped)
- 2 carrots (shredded)
- 1 jalapeño (chopped)
- 1 avocado (chopped)
- 1/4 cup green onions (chopped)
- 1/4 cup fresh cilantro (chopped)
- 1/4 cup fresh mint (chopped)
- Peanuts (optional for topping)
Instructions
- Prepare the shrimp: Thaw the shrimp by running them under cold water if frozen. Peel and remove tails, then pat dry with paper towels. Heat 1 tablespoon of olive oil in a medium frying pan over medium heat. Pan-fry the shrimp for 1-2 minutes per side, until the flesh turns opaque pinkish-white. Season with salt and pepper and set aside to cool.
- Cook the vermicelli: Prepare the vermicelli noodles according to package instructions, then drain and set aside.
- Make the dressing: In a small bowl, whisk together olive oil, soy sauce, rice vinegar, peanut butter, honey, sriracha, minced garlic, minced ginger, and lime juice. Add 1-2 tablespoons water or extra lime juice to thin the dressing to your desired consistency.
- Assemble the salad: In a large serving bowl, combine cooked vermicelli noodles, shredded purple cabbage, chopped cucumbers, shredded carrots, chopped jalapeño, chopped avocado, green onions, cilantro, and mint. Add the pan-fried shrimp on top, then pour over the peanut dressing. Toss gently to combine all ingredients evenly.
- Garnish and serve: Sprinkle with chopped peanuts if desired for extra crunch and serve immediately for best freshness.
Notes
- You can adjust the heat level of the dressing by adding more or less sriracha or hot sauce.
- If you prefer a vegetarian version, omit shrimp and add extra tofu or tempeh.
- Make sure to rinse and pat dry the shrimp before frying to ensure proper searing.
- Use fresh herbs like cilantro and mint for the best vibrant flavor.
- Prepare vermicelli noodles carefully as overcooking can make them mushy.
- The peanut dressing can be made ahead and stored refrigerated for up to 3 days.
