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Thai Spring Roll Pasta Salad

A vibrant and nutritious salad that combines flavors and textures, making it perfect for meal prep and family gatherings.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Salad
Cuisine: Thai
Calories: 360
Ingredients Method Notes

Ingredients
  

Salad Base
  • 2 cups cooked rice noodles Forms the hearty base of the salad.
  • 1 cup purple cabbage (shredded) Adds a crunchy texture and vibrant color.
  • 1 cup romaine lettuce (shredded) Offers a fresh, crisp contrast.
  • 1 cup cucumber (diced) Provides a refreshing crunch.
  • 1 cup carrots (shredded) Brings sweetness and nutrition.
  • ½ cup cilantro leaves (chopped) Adds a burst of herbal freshness.
  • ½ cup mint leaves (chopped) Offers a surprising, uplifting flavor.
  • 3 units green onions (thinly chopped) Provides a mild onion flavor.
  • 1 cup cooked bean sprouts (optional) Adds an extra crunch (great for using up leftovers).
  • 1 lb cooked shrimp (chopped) The main protein source; feel free to substitute with chicken or tofu.
  • ⅓ cup peanuts (chopped) Adds crunch and nuttiness.
Dressing
  • ¼ cup low sodium soy sauce Provides a savory depth; consider tamari for a gluten-free option.
  • 3 tbsp rice vinegar Brightens the dishes up with acidity.
  • 1 tbsp sesame oil Enhances the nutty flavor.
  • 2 cloves garlic (minced) Adds aromatic depth.
  • 1 inch fresh ginger (minced) Infuses warmth and spice.
  • ⅓ cup creamy peanut butter Acts as the dressing’s base.
  • 1 tsp sriracha (optional) Gives a spicy kick for heat lovers.
  • 1 tbsp honey Adds a touch of sweetness.
  • Juice of 1 lime Brightens all the flavors.
  • 2 tbsp water (to thin the dressing) Adjust texture as needed.

Method
 

Preparation
  1. In a large salad bowl, add the rice noodles, purple cabbage, and romaine lettuce. Toss these ingredients together to ensure they are well mixed.
  2. Top the base with diced cucumber, shredded carrots, chopped cilantro, mint leaves, green onions, and cooked bean sprouts (if using).
  3. Add the chopped shrimp to the salad mixture.
Dressing
  1. In a separate bowl, whisk together the soy sauce, rice vinegar, sesame oil, minced garlic, ginger, peanut butter, sriracha (if using), honey, lime juice, and water.
  2. Drizzle the prepared dressing over the salad, top with chopped peanuts, and gently toss to combine.

Notes

This salad is best served chilled. Prepare ahead of time and store ingredients separately for freshness. Avoid freezing as it can affect the texture.