In the Kitchen

Rainbow Fresh Roll Salad with Peanut Lime Dressing

Fresh Rolls are a favourite food of mine. I almost always order them when I go out for asian food. I make them myself with all kinds of variations (including an original recipe with mango and avocado that I’ll be sharing soon). I love that they don’t leave you with that heavy feeling that egg rolls or spring rolls sometimes do. They just taste so…..fresh. I know, I really have a gift with words, don’t I? Seriously though, I don’t have much to say about this salad except….YOU NEED TO TRY IT ASAP. When I saw the original recipe on Skinnytaste, I knew I had to make it. However, I added some additional ingredients and changed some of the existing measurements because I just can’t help myself. Its a problem really….but I digress. Any expectations I had of it when I decided to make it were blown out of the water the moment I tasted it. Even my sister, who tries her hardest to be picky and initially turned her nose up at the salad, loved it. She loved it so much that she asked me to make it for her birthday when it comes around. I’d say we have a winner!

I have a spiralizer (not the brand name) that I picked up for $25 dollars at Walmart several months ago. You can definitely still make an amazing salad without a spiralizer by grating the veggies, but the spiralizer makes the salad beautiful and fun.

Print Recipe
Rainbow Fresh Roll Salad with Peanut Lime Dressing
Fresh, healthy and packed full of flavour! What more could you want?
Cuisine Asian
Prep Time 45
Servings
Ingredients
Salad
  • 1 large carrot
  • 1 english cucumber
  • 1/2 head red cabbage
  • 1/2 pound bean sprouts
  • 1 pound cooked shrimp
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
Peanut Lime Dressing
  • 1 clove garlic, minced
  • 1/2 Tbsp ginger, grated
  • 2 Tbsp peanut butter
  • 2 tsp soy sauce
  • 2 Tbsp lime juice
  • 1 Tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1/2 tsp chili flakes (or to taste)
  • 2-3 Tbsp water
Cuisine Asian
Prep Time 45
Servings
Ingredients
Salad
  • 1 large carrot
  • 1 english cucumber
  • 1/2 head red cabbage
  • 1/2 pound bean sprouts
  • 1 pound cooked shrimp
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped mint
Peanut Lime Dressing
  • 1 clove garlic, minced
  • 1/2 Tbsp ginger, grated
  • 2 Tbsp peanut butter
  • 2 tsp soy sauce
  • 2 Tbsp lime juice
  • 1 Tbsp hoisin sauce
  • 2 tsp sesame oil
  • 1/2 tsp chili flakes (or to taste)
  • 2-3 Tbsp water
Instructions
  1. Gather and prep your ingredients.
  2. Grate or spiralize carrot and cucumber. If you are going to grate them, I would cut them into long (3 inch) chunks and grate from the side so you get longer strands.
  3. Chop cabbage into thin slices.
  4. Wash beansprouts and allow to drain.
  5. Place carrot, cucumber, cabbage, bean sprouts, shrimp, cilantro and mint in a bowl, and mix together.
  6. Mix together ingredients for the dressing. I don't even bother mincing the garlic and grating the ginger. I just throw it all in my blender together, and it comes out a smooth, creamy dressing (disclaimer: I have a Vitamix, so it may not work with all blenders if you don't mince the garlic and grate the ginger in advance). If you don't have a blender, place all ingredients in a mason jar or another container that has a lid that closes tightly, and shake very vigorously until combined.
  7. Pour dressing over the salad and prepare to have your socks rocked off!
Recipe Notes

Adapted from: Spiralized Summer Roll Bowls with Hoisin Peanut Sauce by Skinnytaste

1 Comment

  1. Ange Bunch

    September 28, 2016 at 5:08 pm

    This sounds yummy and brings to mind a challenge I would like to make for you two. It is this: reverse engineer the peanut sauce from the Asian takeout in Cherryhill Mall. Their fresh rolls are so good, but mainly because of the sauce! They won’t divulge the ingredients and I’ve tried unsuccessfully to reproduce it.
    Please, please, please. My mouth is watering, just thinking about it.
    In the mean time, I’ll pick up sesame oil and try this salad. 🙂

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