Description
A vibrant salad inspired by shrimp spring rolls, featuring crunchy vegetables, fresh herbs, chewy vermicelli, and a delectable peanut ginger dressing.
Ingredients
- 1 lb shrimp, peeled and patted dry
- 1 tbsp olive oil (for frying)
- Salt and pepper to taste
- 100 g vermicelli noodles, cooked
- 1½ cups purple cabbage, shredded
- 1 cup cucumbers, chopped
- 2 carrots, shredded
- 1 jalapeño, chopped
- 1 avocado, chopped
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
- Peanuts (optional topping)
- 1 tbsp olive oil (for dressing)
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ⅓ cup smooth peanut butter
- 1 tbsp honey
- 1 tsp sriracha (or hot sauce)
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- Juice of ½ lime
- 1–2 tbsp water (or extra lime juice), to thin
Instructions
- Prep shrimp: If frozen, thaw, peel, and pat dry. Season with salt and pepper.
- Cook noodles: Cook vermicelli per package directions. Drain, rinse under cold water, and drain well.
- Make dressing: Whisk peanut butter, soy sauce, olive oil, rice vinegar, garlic, ginger, sriracha, honey, and lime juice. Add water or lime juice to thin if necessary.
- Cook shrimp: Heat 1 tbsp olive oil in a skillet over medium-high heat. Sear shrimp for 1–2 minutes per side until opaque and pink. Remove to cool slightly.
- Assemble: In a large bowl, combine noodles, cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, mint, and shrimp.
- Dress + toss: Pour dressing over salad and toss gently until coated. Top with peanuts if using.
- Serve immediately for maximum crunch. Optionally serve with lime wedges and extra herbs.
Notes
Best fresh once dressed. For meal prep, store dressing separately and combine just before serving. Keeps well in the fridge for 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stir-frying
- Cuisine: Asian