Spring Roll Salad
Serves 1
Directions
- 1Thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels.
- 2To a medium size frying pan, add the olive oil and set to medium heat.
- 3Pan fry the shrimp on each side for 1-2 minutes. You'll know the shrimp is done when the flesh to turns from translucent gray to an opaque pinkish-white colour.
- 4Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.
- 5Cook the vermicelli according to package instructions, drain and set aside until ready to use.
- 6Add all of the dressing ingredients to a small bowl.
- 7Whisk the dressing well until smooth.
- 8Add all of the salad ingredients into a large serving bowl.
- 9Add the cooked shrimp to the salad ingredients.
- 10Pour the peanut dressing over the salad.
- 11Toss the ingredients to combine them well.
- 12Serve and enjoy!
Ingredients
- 1 tbsp olive oil
- 1 lb shrimp, shells removed, pat to dry
- salt
- pepper
- 1 tbsp olive oil
- 1.5 tbsp soy sauce
- 1 tbsp rice wine vinegar
- 0.33 cup peanut butter smooth
- 1 tbsp honey
- 1 tsp sriracha or hot sauce of choice
- 2 garlic cloves minced
- 1 tbsp ginger minced
- 0.5 lime juiced
- 1 tbsp water or extra lime
- 100 grams vermicelli noodles cooked
- 1.5 cups purple cabbage shredded
- 1 cup cucumbers chopped
- 2 carrots shredded
- 1 jalapeño chopped
- 1 avocado chopped
- 0.25 cup green onions chopped
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh mint chopped
- peanuts
Equipment
frying pansmall bowlwhisklarge serving bowltongs
Tips
- If you don't like shrimp, you can swap it for chicken.
- You can add extra lime or water to thin out the consistency of the dressing if desired.
- Garnish with peanuts if desired.
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