Gluten-Free Spring Roll Salad Recipe
New year, new you, and a new take on spring rolls. I love the taste of spring rolls, but I never seem to have time at night to make them for dinner until now. This Spring Roll Salad is a super quick weeknight meal that includes all the flavor of spring rolls with way less work.
For this salad, the dressing is made out of San-J 25% less sodium Tamari, sweet chili sauce, rice vinegar, ginger, and sesame oil. As a time-saver, I used cooked shrimp, but you can use cooked tofu, chicken, or ground pork. You can also add whatever fresh vegetables you like and have on hand. Once you cook the noodles and protein all that is left is to assemble the salad and you are done in a snap.
This is a perfect salad to get you ready for the new year.
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Spring Roll Salad
Ingredients
- 3 tablespoons San J 25% less Sodium Tamari
- ¼ cup sweet chili sauce
- 1 tablespoon rice vinegar
- 1 teaspoon grated fresh ginger
- ½ teaspoon sesame oil
- 2 green onions , thinly sliced, divided
- 1 cup shredded carrots
- ⅔ cup fresh mint leaves
- ⅔ cup fresh basil leaves
- ½ cup roasted cashews
- 8 ounces rice vermicelli noodles
- 8 ounces cooked shrimp
- 1 English cucumber , sliced
- 2 yellow or red bell peppers , seeded, deveined, and sliced
- Sesame seeds
Instructions
- Combine the tamari, sweet chili sauce, vinegar, ginger, sesame oil, and ¼ of the green onions. Set aside.
- Prepare the noodles according to the package directions. Let cool.
- Combine the carrots, mint leaves, basil leaves, and roasted cashews.
- Assemble the salads by placing the noodles at the bottom of four bowls. Arrange the shrimp, herb salad, cucumber, and pepper slices in segments on top of the noodles. Sprinkle with the remaining green onions and sesame seeds. Serve with the dressing.
Nutrition
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