Description
This Spring Roll Salad features a colorful blend of crunchy vegetables, fresh herbs, and optional protein, all drizzled with a zesty homemade dressing. It’s a light, nutritious option perfect for lunch or as a side dish, offering a refreshing taste with every bite.
Ingredients
Scale
- 2 cups of mixed greens (such as romaine, spinach, and arugula)
- 1 cup of shredded carrots
- 1 cup of red cabbage, thinly sliced
- 1 cup of cucumber, julienned
- 1 cup of bell peppers (red, yellow, or orange), thinly sliced
- 1 cup of fresh herbs (such as cilantro, mint, and basil), roughly chopped
- 1 cup of cooked shrimp or tofu, sliced (optional)
- 1 avocado, sliced
- 1/4 cup of chopped peanuts or cashews (for garnish)
- 1/4 cup of rice vinegar
- 2 tablespoons of soy sauce or tamari (for gluten-free)
- 1 tablespoon of sesame oil
- 1 tablespoon of honey or maple syrup
- 1 teaspoon of sriracha or chili paste (optional, for heat)
- 1 clove of garlic, minced
- 1 teaspoon of grated fresh ginger
Instructions
- Wash all your greens thoroughly under cold water. Use a salad spinner to remove excess water or pat them dry with a clean kitchen towel.
- Shred the carrots using a box grater or a food processor, or use pre-shredded carrots for convenience.
- Slice the red cabbage thinly by cutting it in half, removing the core, and slicing it into thin strips.
- Julienne the cucumber for a nice presentation, or slice it into rounds or half-moons if preferred.
- Remove the seeds from the bell peppers and slice them into thin strips, using a mix of colors for a vibrant salad.
- Chop the fresh herbs, using a mix of cilantro, mint, and basil, or any herbs you have on hand.
- If using shrimp or tofu, ensure they are cooked and sliced into bite-sized pieces. Pre-cooked shrimp can save time.
- Slice the avocado just before serving to keep it fresh and prevent browning.
- In a small bowl, combine the rice vinegar, soy sauce (or tamari), sesame oil, honey (or maple syrup), and sriracha (if using). Whisk until well combined.
- Add the minced garlic and grated ginger to the dressing for added flavor.
- Taste the dressing and adjust flavors as needed. Add more honey or maple syrup for sweetness, or a splash more rice vinegar for acidity.
- Set the dressing aside or store it in a jar to shake just before serving.
- In a large mixing bowl, combine the mixed greens, shredded carrots, red cabbage, cucumber, bell peppers, and fresh herbs. Toss gently to mix.
- If using shrimp or tofu, add them to the bowl and toss gently again.
- Drizzle the dressing over the salad, starting with half of it. Toss to coat, adding more dressing if needed.
Notes
- Feel free to customize the salad with your favorite vegetables or proteins.
- The dressing can be made ahead of time and stored in the refrigerator for up to a week.
- To keep the avocado fresh, add it just before serving.
- Prep Time: 20 minutes
- Cook Time: 0 minutes