Spring Roll Salad

Spring Roll Salad

Spring rolls are such a wonderful combination.  Always so light and fresh, they’re the perfect snack!  So why not turn this tasty snack into a full-fledge meal?  This salad is like if you tore off the end of several spring rolls, dumped them into a bowl and poured peanut sauce over them.  Amazing, right?

This salad is a perfect light lunch or dinner.  Packed with protein from the shrimp and peanut sauce, filled with fresh veggies and the tasty mint, it offers a fully rounded healthy and delicious meal!  It’s one that I can’t stop eating and you won’t be able to either!

Serves: 2

Prep Time: 10 minutes

Cook Time: 8 minutes


  • 1/2 lb of shrimp, peeled and de-veined
  • 1/4 head of cabbage, cut into strips
  • 2 carrots, spiralized
  • 1 mango, diced
  • 6 mint leaves, torn
  • 2 green onions, chopped
  • Peanut Sauce (find recipe here)


  1. Heat pan to medium high and add shrimp, cooking on each side for 3-4 minutes depending on the size. They shrimp should no longer be translucent and should have plumped up.
  2. Add all ingredients to dish, topping dish with shrimp.  Pour over peanut sauce, mix together and enjoy!

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