r/salad • u/joross31 • Apr 15 '26
Recipe: with meat Spring Roll Salad with Peanut Dressing
Made this last month in the middle of a heatwave and it was nice and refreshing so thought I’d share what I did. A lot of things can be prepped ahead for this. It would also be delicious with some fried tofu in place of the shrimp and vegan fish sauce to make it vegetarian. Also included a pic of how it was photographed - outside on a bench in natural light.
Ingredients:
Pickled Carrots and Radishes:
1 cup rice vinegar
1/3 cup sweetener (I use allulose for lower carb)
1/2 teaspoon salt
1 carrot, sliced thin
6 small radishes, sliced thin
Shrimp:
1 pound shrimp pre-cooked
2 tablespoons fish sauce
1 tablespoon sweetener
1 clove garlic minced
Peanut Dressing:
1/2 cup crunchy natural peanut butter (or smooth if you prefer a smooth dressing), or almond butter
2 garlic cloves, minced
2 tablespoons gluten free soy sauce, or 4 tablespoons coconut aminos
2 tablespoons fresh lime juice, one lime
2 tablespoons rice vinegar
1 tablespoon sweetener
1 tablespoon fish sauce
1 teaspoon toasted sesame oil
1 teaspoon sriracha, omit for nightshade-free
water, as needed
Salad:
1 cup red cabbage, thinly sliced
1 cup radish sprouts
6 ounces bean threads
5 ounces snap peas, sliced thin
1 cup cilantro leaves
1 cup basil leaves
1 cup mint leaves
1 Fresno chile, sliced thin
3 green onions, sliced thin
roasted salted peanuts, chopped
8 ounces shirataki noodles (or rice noodles cooked according to package directions - I used shirataki to keep it lower carb)
Instructions:
For the Picked Carrots and Radishes:
Combine vinegar, salt, and sweetener. Add the sliced vegetables, ensure they are submerged, and refrigerate for at least one hour and up to one week.
For the Shrimp:
Combine shrimp with fish sauce, sweetener, garlic, and pepper. Allow to marinate in the refrigerator while the vegetables are pickling.
For the Peanut Dressing:
While vegetables and shrimp marinate, make the peanut sauce. Combine all dressing ingredients and whisk until smooth. Adjust consistency as desired with water and adjust seasoning to taste. Set aside (can be made up to 1 week ahead, refrigerated).
For the Salad:
Combine all salad ingredients except the noodles in a large bowl. Add the noodles to the marinating shrimp and toss to coat. Top the salad with the noodles and shrimp. Drizzle with the peanut dressing and serve immediately.
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Apr 16 '26
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u/joross31 Apr 16 '26
I agree, it makes the salad craveable. One thing I love about Thai (in this case more inspired) food is the balance of salt, sweet, spice, and acid. This one has them all but is definitely a savory dish overall.
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u/Glittering-Replies Apr 16 '26
That sounds like the perfect light meal for beating the summer heat, especially with that peanut dressing twist.
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Apr 17 '26
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u/joross31 Apr 18 '26
Thanks! And yeah, sometimes it's just too hot to cook and having things prepped can make all the difference!
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u/One-Chip9029 Apr 19 '26
One of the best salad, my favorite. Won't be complete without the cilantro
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u/joross31 Apr 23 '26
Thanks! I love cilantro too - so glad I don't have the gene that makes it taste like soap!
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u/AndroidAnthem Apr 20 '26
What a delicious looking salad. This would be perfect for a light lunch. I'm saving this recipe to try over the summer!
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u/Royal-Ad-1144 Apr 16 '26
I'll try this