Description
A fresh and vibrant spring roll salad packed with rice noodles, shrimp, crisp vegetables, and herbs tossed in a light tangy dressing.
Ingredients
Scale
- 8 ounces rice noodles
- 1 pound cooked shrimp, peeled and deveined
- 1 cup shredded carrots
- 1 cup thinly sliced purple cabbage
- 1 cup sliced cucumber
- 1/2 cup chopped fresh cilantro
- 1/2 cup fresh mint leaves
- 2 limes, cut into wedges
- 3 tablespoons soy sauce
- 2 tablespoons honey
- 3 tablespoons lime juice
- 1 tablespoon sesame oil
Instructions
- Bring a pot of water to a boil and cook the rice noodles according to package instructions.
- Drain and rinse the noodles under cold water, then set aside.
- Place the noodles in a large mixing bowl.
- Add shrimp, carrots, cabbage, cucumber, cilantro, and mint.
- In a small bowl, whisk together soy sauce, honey, lime juice, and sesame oil.
- Pour the dressing over the salad and toss gently to combine.
- Serve with lime wedges.
Notes
- Rinse noodles well to prevent sticking.
- Keep dressing separate if making ahead.
- Add spice if desired.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 8g
- Sodium: 620mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 140mg