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spring roll salad

A refreshing and vibrant salad inspired by traditional spring rolls, packed with fresh vegetables, herbs, and a tangy dressing.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: Vietnamese
Calories: 220
Ingredients Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens such as romaine, spinach, and arugula
  • 1 cup shredded carrots
  • 1 cup cucumber thinly sliced
  • 1 cup red bell pepper thinly sliced
  • 1 cup fresh cilantro chopped
  • 1 cup fresh mint chopped
Dressing
  • 3 tablespoons lime juice freshly squeezed
  • 2 tablespoons soy sauce low sodium
  • 1 tablespoon sesame oil
  • 1 teaspoon honey or agave syrup for vegan option
  • 1 clove garlic minced
  • 1 teaspoon fresh ginger grated
Toppings
  • 1 cup cooked shrimp sliced
  • 1 cup rice noodles cooked and cooled
  • 1/4 cup peanuts chopped, for garnish

Method
 

Prepare the Salad
  1. In a large mixing bowl, combine the mixed salad greens, shredded carrots, cucumber, red bell pepper, cilantro, and mint.
Make the Dressing
  1. In a small bowl, whisk together the lime juice, soy sauce, sesame oil, honey, minced garlic, and grated ginger until well combined.
Assemble the Salad
  1. Pour the dressing over the salad and toss gently to combine.
  2. Top with sliced shrimp, cooked rice noodles, and chopped peanuts.
Serve
  1. Serve immediately and enjoy your fresh spring roll salad!

Notes

This salad can be customized with your favorite vegetables and proteins. For a vegan option, omit the shrimp and use tofu instead.