Recipe: Spring Roll Salad — Fresh, Light & Tasty
"Sometimes the recipe you start out making is not the one you end up with ... and that's a good thing. Welcome to today's recipe, an easy addition to your summer meal plan!..."
INGREDIENTS
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NOTE: Add more or less vegetables as you desire. This recipe adapts easily to your individual taste.
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2 cups chopped cabbage (I thinly slice the cabbage and then chop into approximately one inch pieces. I also use both green and red cabbage for the color. To make this easier, see if there is some pre-sliced cabbage at your local grocery store's salad bar.
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½ orange bell pepper, chopped
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½ yellow bell pepper, chopped
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½ red bell pepper, chopped
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½ English cucumber (or seeded regular cucumber) sliced in half, then chopped
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1 cup cilantro, chopped
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1 jalapeno, seeded and chopped
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Handful of pea shoots
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20 leaves of mint, chopped
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10 large leaves of basil, chopped
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1 cup edamame
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Avocado (to garnish)
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Green onions (to garnish)
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Large leaves of Bibb lettuce (chopped if adding to salad, left whole if using to "wrap" the salad
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1 pound shrimp, cooked, shelled, deveined and cut (lengthwise) in half
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8 oz (approximately) thin rice noodles (found in the Asian section of the grocery store)
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salt and pepper to taste
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Dressing:
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3 tablespoons honey
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3 tablespoons fish sauce (found in the Asian section of the grocery store)
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3 tablespoons unseasoned rice vinegar
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2 tablespoons water
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Juice of two limes squeezed
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2 garlic cloves, minced (or ¼ tsp garlic powder)
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2 tablespoons fresh grated ginger (or 1 teaspoon ginger powder)
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¼ cup diced shallots
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