Description
This Thai Spring Roll Pasta Salad combines the fresh, vibrant flavors of a spring roll with the heartiness of a pasta salad, all tossed in a delicious peanut dressing.
Ingredients
Units
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Spring Roll Salad:
- 2 cups cooked rice noodles, cooked according to package instructions
- 1 cup purple cabbage, shredded
- 1 cup romaine lettuce, shredded
- 1 cup cucumber, diced
- 1 cup carrots, shredded
- 1/2 cup cilantro leaves, chopped
- 1/2 cup mint leaves, chopped
- 3 green onions, thinly chopped
- 1 cup cooked bean sprouts (optional)
- 1 lb cooked shrimp, chopped
- 1/3 cup peanuts, chopped
Peanut Dressing:
- 1/4 cup low sodium soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 2 cloves garlic, minced
- 1-inch fresh ginger
- 1/3 cup creamy peanut butter
- 1 teaspoon sriracha (optional)
- 1 tablespoon honey
- Juice of 1 lime
- 2 tablespoons water (to thin)
Instructions
- Spring Roll Salad: In a large bowl, combine rice noodles, cabbage, and romaine lettuce. Add cucumber, carrots, cilantro, mint, green onions, bean sprouts, and shrimp.
- Peanut Dressing: Whisk together soy sauce, rice vinegar, sesame oil, garlic, ginger, peanut butter, sriracha, honey, lime juice, and water until smooth.
- Drizzle the dressing over the salad, add chopped peanuts, and toss to combine.
Notes
- To minimize the risk of foodborne illness, it is recommended to cook bean sprouts. Rinse well, place in a microwave-safe bowl with a pinch of salt, cover with plastic wrap, and microwave on high for about 1 minute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7g
- Sodium: 550mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 90mg
