Description
A refreshing and vibrant salad inspired by spring rolls, featuring a mix of fresh vegetables, shrimp, and a tangy dressing.
Ingredients
- 2 cups shredded green cabbage
- 1 cup shredded carrots
- 1 cup sliced bell peppers (red, yellow, or green)
- 1 cup cucumber, thinly sliced
- 1 cup cooked shrimp, peeled and deveined (or tofu for a vegetarian option)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup chopped peanuts (or cashews)
- 1/4 cup rice vinegar (for dressing)
- 2 tablespoons soy sauce (for dressing)
- 1 tablespoon sesame oil (for dressing)
- 1 tablespoon honey or maple syrup (for dressing)
- 1 teaspoon grated ginger (for dressing)
- 1 clove garlic, minced (for dressing)
- 1 teaspoon chili paste (optional, for dressing)
Instructions
- In a large bowl, combine the shredded cabbage, carrots, bell peppers, cucumber, shrimp (or tofu), cilantro, mint, and peanuts.
- In a separate small bowl, whisk together the rice vinegar, soy sauce, sesame oil, honey, ginger, garlic, and chili paste until well combined.
- Pour the dressing over the salad mixture and toss gently to combine.
- Let the salad sit for about 10 minutes to allow the flavors to meld.
- Serve chilled or at room temperature.
Notes
- For added crunch, consider adding crispy wonton strips on top just before serving.
- For a spicier kick, add sliced jalapeños or a dash of sriracha to the dressing.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 400mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 60mg