Spring Roll Salad

Spring Roll Salad

3 Reviews
From: EatingWell.com, January 2017

All the tastes, color and fun of a spring roll without all the work! This healthy salad recipe is bursting with the colors of rainbow from generous amounts of fresh vegetables, shrimp and whole grains all topped with a peanut dressing for the ultimate satisfying salad.

Ingredients 1 serving

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Original recipe yields 1 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon smooth natural peanut butter
  • 1½ teaspoons sesame oil
  • 1½ teaspoons rice vinegar
  • 1 teaspoon maple syrup
  • 1 teaspoon tamari or soy sauce
  • 1 teaspoon water
  • ½ teaspoon minced garlic
  • Pinch of crushed red pepper (optional)
  • 3 cups torn Boston or butter lettuce
  • 3 ounces cooked shrimp
  • ½ cup cooked brown rice
  • ¼ cup chopped red cabbage
  • ¼ cup julienned bell pepper
  • ¼ cup julienned carrots
  • ¼ cup julienned cucumber
  • ¼ cup avocado
  • Fresh mint and sesame seeds for garnish


  • Prep

  • Ready In

  1. Whisk peanut butter, oil, rice vinegar, maple syrup, tamari (or soy sauce), water, garlic and crushed red pepper (if using) in a small bowl until smooth.
  2. Combine lettuce, shrimp, rice, cabbage, bell pepper, carrot, cucumber and avocado in a bowl. Add dressing and toss to combine. Garnish with mint and sesame seeds, if desired.

Nutrition information

  • Serving size: serves 1
  • Per serving: 523 calories; 25 g fat(4 g sat); 9 g fiber; 45 g carbohydrates; 31 g protein; 125 mcg folate; 172 mg cholesterol; 10 g sugars; 4 g added sugars; 8,251 IU vitamin A; 49 mg vitamin C; 136 mg calcium; 4 mg iron; 656 mg sodium; 927 mg potassium
  • Nutrition Bonus: Vitamin A (165% daily value), Vitamin C (82% dv), Folate (31% dv), Iron (22% dv)
  • Carbohydrate Servings: 3
  • Exchanges: 4 fat, 3 lean protein, 1½ starch, 1½ vegetable, ½ other carbohydrate

Reviews 3

August 13, 2018
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By: Renee Shenk
This salad sounded and looked good on the website but it was even better in real life. The flavor of the dressing was perfect with the fresh vegetables and it was a refreshing meal on a hot summer evening. I grilled the shrimp the day before and then sauteed it in sesame oil and minced ginger. I also used Sriracha in the dressing instead of red pepper flakes.
February 16, 2017
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By: pakizerb
This was delicious! I added diced mango because I had a nice ripe one. I also added a little minced ginger and garlic chili sauce to the dressing.
January 30, 2017
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By: Penelope Wall
I love to bring this salad to work for lunch. It's a great way to use up leftover rice and tastes just like a spring roll.
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