Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing Recipe
This Fresh Spring Roll Salad with Creamy Peanut Ginger Dressing is a vibrant, healthy, and easy-to-make dish perfect for a light lunch or dinner. Featuring pre-cooked shrimp, crisp vegetables, and tender rice noodles, it offers a fresh take on traditional spring rolls without the hassle of wrapping. The creamy peanut ginger dressing is bursting with flavor, balancing sweet, tangy, and spicy notes that complement the crunchy salad perfectly.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 12 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Asian Fusion
- Diet: Gluten Free
Ingredients
Salad Ingredients
- 1 lb pre-cooked shrimp (tails removed)
- 8 ounces rice noodles (cooked)
- 1 cup red cabbage (shredded)
- 1 cup romaine lettuce (chopped or green cabbage)
- ¾ cup carrots (grated)
- 1 red bell pepper (sliced into thin strips)
- 3 tablespoons jalapeno (diced fine)
- ½ cup green onions (sliced)
- 1 cup Persian cucumber (diced small)
- ⅓ cup cilantro (chopped)
- ½ cup peanuts (chopped)
Dressing Ingredients
- 1 tablespoon sesame or extra virgin olive oil
- 2 tablespoons soy sauce
- 2 tablespoons rice wine vinegar
- 1 large clove garlic (minced)
- 1 tablespoon fresh ginger (grated)
- 1 tablespoon honey
- 1-2 teaspoons sriracha (or other hot sauce)
- 1 small lime (juice only)
- ⅓ cup smooth peanut butter
- 2 to 3 tablespoons water (to thin)
Instructions
- Cook the Rice Noodles: Prepare the rice noodles according to the package instructions. Once cooked, rinse under cold water to stop cooking and drain thoroughly. Toss the noodles with a small amount of sesame or neutral oil to prevent sticking. If using uncooked shrimp or tofu, cook them now by boiling, sautéing, or pan-frying as appropriate until fully cooked and golden.
- Make the Dressing: In a small bowl or mason jar, combine peanut butter, rice wine vinegar, lime juice, soy sauce, honey, grated ginger, minced garlic, sriracha, and olive or sesame oil. Use an immersion blender, whisk vigorously, or shake tightly in a sealed mason jar until the dressing is smooth and creamy. Add water one tablespoon at a time to reach a pourable yet creamy consistency. Adjust flavors with more lime, honey, or sriracha according to your taste.
- Assemble the Salad: In a large mixing bowl, gently combine the cooled noodles, pre-cooked shrimp, romaine lettuce, grated carrots, diced cucumber, sliced red bell pepper, shredded red cabbage, and finely diced jalapeno. Toss well to mix evenly. Add chopped cilantro, sliced green onions, and chopped peanuts, then toss lightly again for garnish and extra crunch.
- Serve: Serve the salad immediately for best freshness. Dress individual portions or the entire salad with the creamy peanut ginger dressing. Garnish with lime wedges, toasted sesame seeds, or extra sriracha if desired for added flavor and presentation.
Notes
- Rice noodles should be rinsed under cold water after cooking to prevent clumping.
- If substituting tofu for shrimp, pan-fry it until golden on all sides for best texture.
- The dressing can be stored in the refrigerator for up to one week; whisk or shake before use.
- Adjust the heat level by varying the amount of sriracha or jalapeno according to your preference.
- For a nut-free version, substitute peanut butter with sunflower seed butter and omit peanuts.
- This salad is best enjoyed fresh but can be prepped a few hours in advance and refrigerated.
