Spring Roll Salad with Peanut Lime Dressing | CookOS

Spring Roll Salad with Peanut Lime Dressing

Name: Spring Roll Salad with Peanut Lime Dressing
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 1/4 cup sesame oil; 1/4 cup soy sauce; 2 tbsp rice wine vinegar; 1 tbsp fresh ginger, minced; 1 tbsp garlic, minced; 3 tbsp creamy peanut butter; 1 tsp sriracha; 1 tbsp honey; 1/2 lime, juiced; 2 tbsp water; 1 lb shrimp, peeled and deveined; 8 oz vermicelli rice noodles; 2 carrots, shaved into ribbons; 1 English cucumber, chopped; 1 cup red cabbage, shredded; 1/2 cup fresh mint leaves; 1 jalapeño, thinly sliced; 1 avocado, diced; 1/4 cup peanuts, roasted; lime wedges, for serving

A vibrant spring roll salad combining cooked shrimp, soft vermicelli noodles, and crunchy vegetables bound together by a savory-tangy homemade peanut lime dressing made with sesame oil, soy sauce, and fresh lime juice.

🌍Asian 🏷️Spring roll salad 🏷️Shrimp salad 🏷️Noodle salad 🏷️Peanut dressing Vermicelli

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Total

25 min

Servings

Difficulty

Easy

Est. Cost

$35–$58

Recipe Source

View original recipe

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Ingredients

1/4 cup sesame oil
1/4 cup soy sauce
2 tbsp rice wine vinegar
1 tbsp fresh ginger, minced
1 tbsp garlic, minced
3 tbsp creamy peanut butter
1 tsp sriracha
1 tbsp honey
1/2 lime, juiced
2 tbsp water
1 lb shrimp, peeled and deveined
8 oz vermicelli rice noodles
2 carrots, shaved into ribbons
1 English cucumber, chopped
1 cup red cabbage, shredded
1/2 cup fresh mint leaves
1 jalapeño, thinly slicedoptional
1 avocado, diced
1/4 cup peanuts, roasted
lime wedges, for servingoptional

20 Ingredients

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Instructions

1
First, prepare the peanut lime dressing. In a measuring cup or small bowl, combine sesame oil, soy sauce, rice wine vinegar, minced ginger, minced garlic, peanut butter, sriracha, honey, and lime juice.
2
Add water to thin the dressing to your desired consistency and whisk everything together until smooth. Set aside.
3
Cook the vermicelli noodles according to package directions. Drain and rinse with cold water.
4
Sauté the shrimp in a pan over medium-high heat until pink and cooked through. Season with salt and pepper to taste.
5
In a large salad bowl, combine the cooked vermicelli noodles, cooked shrimp, shaved carrots, chopped cucumber, shredded red cabbage, fresh mint, sliced jalapeño, diced avocado, and roasted peanuts.
6
Pour the prepared peanut lime dressing over the salad.
7
Toss everything together until all ingredients are well-coated in the dressing. Serve immediately with extra lime wedges if desired.

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Tips & Notes

Pro tips

Cook vermicelli noodles just until tender, then rinse with cold water to prevent clumping and chill before assembly.
Mince ginger and garlic finely and let sit 5 minutes before adding to the dressing to develop flavor.
Prep all vegetables and chill them separately; assemble the salad no more than 30 minutes before serving to maintain crunch.
Whisk the dressing vigorously to emulsify the peanut butter and sesame oil, thinning with extra water if too thick.

Substitutions

Creamy peanut butter → almond butter (slightly less nutty flavor)
Sesame oil → neutral oil like canola (loses toasted sesame flavor but still works)
Rice wine vinegar → rice vinegar or white vinegar (slightly sharper taste)
Fresh shrimp → rotisserie chicken or baked tofu (adjust cooking method)