Recipes
Spring Roll Salad
6 servings
porcje40 minutes
czas aktywny40 minutes
całkowity czasSkładniki
2 cups cooked rice noodles (cooked according to package instructions)
1 cup purple cabbage (shredded)
1 cup romaine lettuce (shredded)
1 cup cucumber (diced)
1 cup carrots (shredded)
½ cup cilantro leaves (chopped)
½ cup mint leaves (chopped)
3 green onions (thinly chopped)
1 cup cooked bean sprouts (optional)
1 lb cooked shrimp (chopped)
⅓ cup peanuts (chopped)
¼ cup low sodium soy sauce
3 tbsp rice vinegar
1 tbsp sesame oil
2 cloves garlic (minced)
1 inch fresh ginger
⅓ cup creamy peanut butter
1 tsp sriracha (optional)
1 tbsp Honey
Juice of 1 lime
2 tbsp water (to thin)
Wskazówki
In a large salad bowl, add rice noodles, cabbage and romaine lettuce. Top with cucumber, carrots, cilantro, mint, green onions, bean sprouts and shrimp.
To make your dressing whisk together all ingredients until smooth (tip: if you are using a peanut butter that is on the harder side you can place the peanut butter in a microwave safe dish and microwave for 15-30 seconds to soften it. This makes it easier to whisk into the dressing!).
Drizzle the dressing over the salad, top with chopped peanuts and toss to combine.
Wartości Odżywcze
Wielkość Porcji
1.5 cups
Kalorie
313 kcal
Tłuszcz Całkowity
15 g
Tłuszcz Nasycony
3 g
Tłuszcz Nienasycony
10 g
Tłuszcz Trans
0.01 g
Cholesterol
95 mg
Sód
926 mg
Węglowodany Całkowite
29 g
Błonnik Pokarmowy
4 g
Cukry Całkowite
7 g
Białko
18 g
6 servings
porcje40 minutes
czas aktywny40 minutes
całkowity czas