Healthy Spring Roll Salad
Ingredients
The salad
-
8
ounces
Pad Thai Noodles
-
1
pound
Shrimp, peeled and deveined
-
1
cup
Purple Cabbage, finely shredded
-
3
cups
Romaine Lettuce, chopped
-
¾
cup
Shredded Carrots
-
¼
cup
Cilantro, chopped
-
1
bunch
Green Onions, finely chopped
-
1
lime
juiced
-
to taste
Sesame Seeds, to garnish
The dressing
-
½
cup
Creamy Peanut Butter
-
¼
cup
Coconut Aminos
-
2
tablespoons
Rice Vinegar
-
2
tablespoons
Ginger, freshly grated
-
3
tablespoons
Water
Instructions
- Prepare the pad Thai noodles according to the package directions and set aside.
- Boil the shrimp until they are pink and fully cooked, about 4 minutes, then set aside.
- Mix the dressing ingredients together in a small bowl until smooth and creamy.
- Chop all the vegetables and add them to a large bowl.
- Pour the dressing over the salad and toss to combine.
- Serve immediately and enjoy, storing any leftovers in an airtight container in the fridge for up to two days.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
15g
Total carbohydrates
40g
Total protein
25g
Sodium
600mg
Cholesterol
150mg
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