Spring Roll Salad

• portionen: 4 servings
• aktive zeit: 25 minutes
• gesamtzeit: 30 minutes

Zutaten

1 tbsp olive oil (to fry the shrimp)

1 lb shrimp (shells removed, pat to dry)

salt and pepper (to taste)

1 tbsp olive oil

1½ tbsp soy sauce

1 tbsp rice wine vinegar

1/3 cup peanut butter (smooth)

1 tbsp honey

1 tsp sriracha (or hot sauce of choice)

2 garlic cloves (minced)

1 tbsp ginger (minced)

1/2 lime (juiced)

1 or 2 tbsp water to thin (or extra lime)

100 grams vermicelli noodles (cooked)

1½ cups purple cabbage (shredded)

1 cup cucumbers (chopped)

2 carrots (shredded)

1 jalapeño (chopped)

1 avocado (chopped)

1/4 cup green onions (chopped)

1/4 cup fresh cilantro (chopped)

1/4 cup fresh mint (chopped)

peanuts (optional for topping)

Anweisungen

Prepare the shrimp: first, thaw the shrimp by running under cold water until thawed. Then peel and remove the tails. Pat the shrimp to dry using paper towels. To a medium size frying pan, add the olive oil and set to medium heat. Pan 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.Season with salt and pepper and set aside to cool while you prepare the veggies and dressing.

Cook the vermicelli: cook the vermicelli according to package instructions, drain and set aside until ready to use.

Make the dressing: add all of the ingredients to a small bowl and whisk well. Add extra lime or water to thin out the consistency if desired.

Assemble: add all of the salad ingredients into a large serving bowl. Add the shrimp and follow with the peanut dressing. Toss to combine.

Garnish: with peanuts if desired.

Nährwertangaben

• Kalorien: 517 kcal
• Gesamtfett: 26 g
• Gesättigtes Fett: 4 g
• Ungesättigtes Fett: 21 g
• Transfett: 0.01 g
• Cholesterin: 183 mg
• Natrium: 777 mg
• Gesamtkohlenhydrate: 43 g
• Ballaststoffe: 7 g
• Zucker insgesamt: 11 g
• Eiweiß: 32 g