Spring Roll Salad

• servings: 6 servings
• active time: 40 minutes
• total time: 40 minutes

Ingredients

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)

½ cup cilantro leaves (chopped)

½ cup mint leaves (chopped)

3 green onions (thinly chopped)

1 cup cooked bean sprouts (optional)

1 lb cooked shrimp (chopped)

⅓ cup peanuts (chopped)

¼ cup low sodium soy sauce

3 tbsp rice vinegar

1 tbsp sesame oil

2 cloves garlic (minced)

1 inch fresh ginger

⅓ cup creamy peanut butter

1 tsp sriracha (optional)

1 tbsp Honey

Juice of 1 lime

2 tbsp water (to thin)

Directions

In a large salad bowl, add rice noodles, cabbage and romaine lettuce. Top with cucumber, carrots, cilantro, mint, green onions, bean sprouts and shrimp.

To make your dressing whisk together all ingredients until smooth (tip: if you are using a peanut butter that is on the harder side you can place the peanut butter in a microwave safe dish and microwave for 15-30 seconds to soften it. This makes it easier to whisk into the dressing!).

Drizzle the dressing over the salad, top with chopped peanuts and toss to combine.

Nutrition

• Serving Size: 1.5 cups
• Calories: 313 kcal
• Total Fat: 15 g
• Saturated Fat: 3 g
• Unsaturated Fat: 10 g
• Trans Fat: 0.01 g
• Cholesterol: 95 mg
• Sodium: 926 mg
• Total Carbohydrate: 29 g
• Dietary Fiber: 4 g
• Total Sugars: 7 g
• Protein: 18 g