Deconstructed Spring Roll Salad
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
- pepper
- 2 tablespoons rice vinegar
- 3 green onions thinly sliced
- salt
- 1 tablespoon brown sugar
- 1 tablespoon freshly grated ginger
- 1 tablespoon canola oil
- fresh basil
- 1 tablespoon toasted sesame oil
- 1 pound shrimp peeled and deveined
- fresh mint
- 2 medium carrots grated
- 1/3 uppeanut butter natural
- 2 tablespoons low sodium soy sauce*
- 1 tablespoon lime juice (about half a lime)
- 2 garlic cloves pressed or finely minced
- 1-2 teaspoons chili garlic sauce (to desired spiciness)
- 4.5 ounces thin rice noodles (i used half a package)
- 5 cups mixed baby greens or other lettuce
- 1/2 cucumber, cut into matchsticks
- 1 teaspoon sesame oil (for the noodles)
- peanut dressing (see above)
- black sesame seeds (optional for garnish)
- Carbohydrate 16.0832821760335 g
- Cholesterol 172.3651006 mg
- Fat 12.4340792014447 g
- Fiber 2.69722023464739 g
- Protein 24.6284293055035 g
- Saturated Fat 1.62589618284464 g
- Serving Size 1 1 Serving (271g)
- Sodium 202.363614401586 mg
- Sugar 13.3860619413861 g
- Trans Fat 0.949385032102561 g
- Calories 274 calories
To prepare vegetables, thinly slice the green onions crosswise into thin medallions. Slice the cucumber into thin matchsticks. Grate the carrot or slice into thin medallions. Chiffonade the basil and mint leaves for garnish, leave some leaves whole to toss with the lettuce.To cook shrimp, heat 1 tablespoon of canola oil in a frying pan over medium high heat. When oil is hot, add shrimp to pan and season with salt and pepper. Cook until they turn pink, about 1-2 minutes per side. Remove from heat and set aside.To prepare dressing, add all dressing ingredients to a blender, and blend until smooth. If it is too thick, you can add just a little water to thin it out.Prepare rice noodles according to package instructions. After draining, toss with 1 teaspoon of sesame oil to keep from sticking.To put together the salad, separate the lettuce into individual serving bowls, top with rice noodles, shrimp, cucumber, carrot, green onions, drizzle with peanut dressing, and top with the basil and mint chiffonade. Garnish with black sesame seeds if desired.
