Spring Roll Salad

They're calling for a 37°F humidex today! Perfect day to whip up this chill salad. Prep everything early in the day then toss it together when it's time to eat.

Ingredients:

2 cups shredded cabbage or bagged coleslaw mix

1 cup diced bell peppers

3 radishes, sliced thinly

10 basil leaves, sliced thinly

15 mint leaves, sliced thinly

1/2 - 398ml/14 oz can baby corn on the cob

1 cup edamame beans

1 cup packed spinach leaves

2 cups roughly chopped iceberg or romaine lettuce

3/4 - 1 lb shrimp, cooked with Old Bay and garlic powder

200g/7 oz vermicelli rice noodles

 

Dressing:

3 tbsps honey

1 tbsp worcestershire sauce

1 tbsp light soya sauce

3 tbsps rice wine vinegar

2 tbsps water

1/4 cup lime juice

2 tsps minced garlic

2 tbsps minced ginger

First, if you don't already have cooked shrimp, get them cooked and chilled. Just sprinkle with Old Bay seasoning and garlic powder to taste or just plain old salt and pepper and fry in a bit of olive oil until pink. Remove from heat and chill in the fridge.

Combine the dressing ingredients and set that aside.

Next pour boiling water over rice noodles in a large bowl and let sit for 10 minutes stirring around a couple of times to loosen the noodles up, then drain and rinse with cold water. Set aside.

Prep all the veggies and toss with the noodles and dressing. Serve topped with the shrimp and you've got yourself a no-roll spring roll salad!

Serves 4-5

Adapted from: styleblueprint.com

 

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