Spring Roll Salad
This is a chopped spring roll salad FULL of vibrant rainbow veggies, shrimp (or chicken), and a zippy ginger lime dressing.
Servings: 5
Calories: 274kcal
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
