Deconstructed Spring Roll Salad
A vibrant and flavorful salad featuring fresh vegetables, chewy rice noodles, and a zesty homemade dressing, perfect for lunch or dinner.
Ingredients
Noodles and Dressing
- 1 cup rice noodles Use gluten-free noodles if required.
- 1/4 cup peanut or sesame dressing Substitute with sunflower seed butter for allergies.
- 1 tablespoon soy sauce Use gluten-free soy sauce if needed.
- 1 tablespoon grated ginger
- 1 juice of lime Can substitute with lemon juice.
Salad Ingredients
- 2 cups mixed greens
- 1 cup shredded carrots
- 1/2 cup red bell pepper, sliced
- 1/2 cup cucumber, sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup green onions, chopped
- 1/2 cup cooked shrimp or chicken (optional) Omit for vegetarian option or substitute with tofu.
- 2 tablespoons sesame seeds
Instructions
Preparation
- Boil water in a pot, add rice noodles, and cook according to package instructions. Once finished, drain and cool.
- In a large mixing bowl, combine mixed greens, shredded carrots, bell pepper, cucumber, cilantro, and green onions.
- If desired, incorporate the cooked shrimp or chicken into the salad mixture for an extra boost of flavor and protein.
- In a small bowl, whisk together the peanut or sesame dressing, soy sauce, grated ginger, and lime juice until well combined.
- Pour the dressing over the vegetable mixture and toss gently to combine all ingredients thoroughly.
- Finally, add the cooled rice noodles on top of the salad and sprinkle with sesame seeds before serving.
Notes
Serve immediately for the freshest taste. Store in an airtight container in the refrigerator for up to 2 days.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 45gProtein: 10gFat: 15gSaturated Fat: 2gSodium: 800mgFiber: 3gSugar: 5g
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