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–+ servings
Chopped veggies in white bowl with cooked shrimp over bed of noodles.
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5 from 2 votes

Spring Roll Salad

This is a chopped spring roll salad FULL of vibrant rainbow veggies, shrimp (or chicken), and a zippy ginger lime dressing.
Prep Time15 minutes
Cook Time5 minutes
Total Time20 minutes
Course: Salad, Side Dish
Cuisine: Asian
Diet: Diabetic
Servings: 5
Calories: 274kcal
Author: Sara Smith | Eat Dessert Snack

Ingredients

  • 1 Tablespoon olive oil
  • 12 oz small or medium raw shrimp, peeled, de-veined, tail off thawed
  • ½ teaspoon salt
  • ¼ teaspoon ground pepper
  • 1.5 cups sliced purple cabbage 128 g
  • 1 medium red bell pepper about 140 g
  • 1 medium yellow bell pepper about 140 g
  • 1 cup slivered carrots 77 g
  • 1.5 cups edamame 217 g (peeled)
  • ¼ cup cilantro
  • ¼ cup chopped green onion 18 g

For the Ginger Lime dressing

  • 4 Tablespoons lime juice (1-2 limes)
  • 3 Tablespoons sesame or olive oil
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1 Tablespoon minced ginger or ginger paste
  • 1 Tablespoon minced garlic (2-3 cloves)
  • 1 Tablespoon honey
  • 1 Tablespoon sweet chili sauce (optional)
  • optional: chopped cucumbers, peanuts, mint, rotisserie chicken, sesame seeds

Instructions

  • Heat olive oil in a frying pan over medium heat for 2 minutes. Add thawed shrimp to frying pan with salt and pepper and cook for 2 minutes on each side, until pink and no longer translucent.
    Remove from heat and sprinkle with 1 Tablespoon lime juice, then let cool to at least room temperature.
  • Wash and prepare the vegetables: slice the purple cabbage and bell peppers thinly, into 1-2 inch slices. Green onions and cilantro should be chopped small.
  • In a salad bowl, combine all veggies: sliced purple cabbage, bell peppers, carrots, edamame, cilantro, and green onion.
  • In a small bowl make the dressing: whisk together 2-3 Tablespoons lime juice, sesame (or olive) oil, rice vinegar, soy sauce, ginger, garlic, honey, and Thai sweet chili sauce.
  • Drizzle dressing over salad and gently toss, making sure dressing covers all veggies. Optional: sprinkle with sesame seeds or chopped peanuts.
    Refrigerate until ready to serve, flavors are best after a few hours infusing into the veggies. Enjoy!

Notes

Note: flavors are best after letting the salad rest for a few hours or overnight refrigerated. 
Store refrigerated: up to 3 days. 
Freezing not recommended. 

Nutrition

Calories: 274kcal | Carbohydrates: 21g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Cholesterol: 110mg | Sodium: 577mg | Potassium: 683mg | Fiber: 4g | Sugar: 10g | Vitamin A: 5478IU | Vitamin C: 96mg | Calcium: 116mg | Iron: 2mg