Description
Double the goodness, double the crunch—this scaled-up spring roll salad is perfect for sharing at parties, meal prep, or feeding a fresh-hungry crowd. Packed with shrimp, colorful veggies, and that creamy peanut dressing everyone loves, it’s a refreshing hit every time.
Ingredients
Peanut Dressing:
2 tbsp olive oil
3 tbsp soy sauce
2 tbsp rice wine vinegar
4 garlic cloves, minced
2 tbsp fresh grated ginger
⅔ cup smooth peanut butter
2 tsp sriracha (or more to taste)
2 tbsp honey
Juice of 1 lime
2–4 tbsp water or more lime juice to thin
Shrimp:
2 lbs shrimp, peeled and patted dry
2 tbsp olive oil
Salt and pepper to taste
Salad:
200g vermicelli noodles, cooked and cooled
3 cups purple cabbage, shredded
4 mini cucumbers, chopped
4 carrots, shredded
2 jalapeños, chopped (optional)
2 avocados, chopped
½ cup green onions, chopped
½ cup fresh cilantro, chopped
½ cup fresh mint, chopped
Peanuts, for topping (optional)
Instructions
Dressing: In a bowl, whisk together all peanut dressing ingredients until smooth. Adjust thickness with water or lime juice.
Cook Shrimp: Heat olive oil in a skillet over medium-high. Season shrimp and cook 2–3 minutes per side until pink and opaque. Set aside.
Build the Salad: Toss vermicelli noodles with cabbage, cucumbers, carrots, jalapeños, avocado, green onions, cilantro, and mint.
Top & Toss: Add shrimp on top, drizzle with peanut dressing, and toss gently.
Finish: Sprinkle with peanuts and extra herbs. Serve immediately.
- Prep Time: 25 mins
- Cook Time: 6 mins
- Category: Dinner
Nutrition
- Calories: ~480–520
- Fat: 26g
- Carbohydrates: 36g
- Protein: 26g