Thai Spring Roll Salad with Thai Peanut Dressing

Thai Spring Roll Salad with Thai Peanut Dressing

Embark on a flavorful journey with our Thai Spring Roll Salad! This bright and vibrant dish combines a bounty of fresh vegetables with succulent shrimp and a creamy Thai Peanut Dressing, making it an ideal choice for a healthy and satisfying meal prep. Full of protein and low in calories, this salad promises a delightful balance of flavors and textures.
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Ingredients

Salad Base & Toppings:
🍤 1.5 lbs Medium Shrimp, deveined, tails off
🌶️ Blackened Seasoning, precise amount as preferred
🥬 250g Romaine
🟣 150g Red/Purple Cabbage
🥕 150g Carrots
🥒 150g Cucumber
🔴 150g Red Peppers
🌶️ 40g Jalapenos
🌿 15g Cilantro
🧅 25g Green Onion
🧄 20g Minced Garlic
🌱 5g Minced Ginger
🌿 Sesame Seeds, for garnish

Low Cal Thai Peanut Dressing:
🥜 96g Powdered Peanut Butter
🍬 6g Zero Cal Sweetener
🧂 50g Soy Sauce
🍶 12g Rice Vinegar
💧 Cold Water, for consistency

Instructions

1- Prepare the Thai Peanut Dressing:

• In a clear glass measuring cup, combine 96g of powdered peanut butter and 6g of zero-calorie sweetener. Use a metal spoon to mix thoroughly to avoid clumps.
• Gradually add cold water, stirring continuously until a thick, peanut butter-like consistency is achieved. Be cautious not to over-dilute at this stage.
• Add 50g of soy sauce and 12g of rice vinegar to the mixture. Whisk with a small metal whisk until smooth and pourable. Set aside.

2- Cook the Shrimp:

• Season 1.5 lbs of shrimp generously with blackened seasoning.
• Heat a frying pan on the stovetop to medium heat (6/10).
• Cook the shrimp for 2-3 minutes per side until they are fully cooked and opaque. Remove from the pan and set aside.

3- Assemble the Salad:

• In a large wooden salad bowl, combine Romaine, cabbage, carrots, cucumber, red peppers, jalapenos, cilantro, green onion, minced garlic, and ginger.
• Drizzle the prepared Thai Peanut Dressing over the salad ingredients.
• Using wooden salad servers, toss the salad well to ensure all components are coated with the dressing.
• Add the cooked shrimp to the salad and gently mix to distribute evenly.

4- Serve and Enjoy:

• Garnish the salad with sesame seeds and serve immediately.

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 3 Servings
Calories: 330
Protein: 38g
Fat: 7g
Carbohydrates: 28g
Fiber: 6g

Equipment:

• Mixing Bowl: Anchor Hocking 2-cup measuring cup
• Spoon: Metal spoon
• Whisk: Small metal whisk
• Frying Pan/Skillet: No specific brand
• Stovetop: No specific brand
• Large Wooden Salad Bowl: No specific brand
• Wooden Salad Servers: No specific brand

Cooking Tips

• Consistency Tip: Aim for a very thick consistency in the dressing before adding soy sauce and vinegar for the best texture.
• Shrimp Cooking: Keep an eye on the shrimp to avoid overcooking them.
• Meal Prep Tip: For optimal freshness, store the dressing separately and add to the salad when ready to serve.

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Thai Spring Roll Salad with Thai Peanut Dressing