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Healthy Spring Roll Salad

Dairy-Free; Gluten-Free; Optional Vegan

This crunchy, delicious, and nutritious salad has all of the flavors and textures that you love about traditional spring rolls, minus the wrapper. Plus, it's naturally gluten-free, dairy-free, and can easily be made vegan-friendly, too.

Pro-Tips

  • Add more crunch (aka, fiber!) with chopped broccoli, cauliflower, celery, or water chestnuts. Sky's the limit when it comes to veggie variety. 

  • Use quinoa, brown rice, or couscous instead of noodles... Or skip the grains and add more lettuce.

  • Short on time? Use frozen or fresh pre-cooked shrimp.

  • Switch up your protein power by substituting tofu, chicken, or steak instead of (or in addition to) shrimp.

  • Add extra flavor and nutrients by topping it with nutritional yeast .

ShrimpSpringRollSalad.jpg

Ingredients

For 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

  • Sesame seeds to garnish

 

For the Dressing:

  • ½ cup organic, no-sugar added creamy peanut butter

  • ¼ cup coconut aminos or tamari

  • 2 tablespoons rice vinegar

  • 2 tablespoons ginger freshly grated

  • 3 tablespoons water (plus more, if needed)

Instructions

1) Start by preparing your pad thai noodles according to the package directions. Once finished, drain water and set noodles aside.

2) Boil shrimp until they are pink and fully cooked, ~ 4 minutes. Set aside.

3) Mix dressing ingredients together in a small bowl until the mixture is smooth and creamy.

4) Prepare salad by chopping all of the veggies, and adding them to a large bowl.

5) Pour dressing on top of veggies, toss until combined thoroughly.

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