Spring Roll Salad
Servings: 4 servings
Calories: 398kcal
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
Calories: 398kcal | Carbohydrates: 72g | Protein: 8g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 727mg | Potassium: 567mg | Fiber: 5g | Sugar: 14g | Vitamin A: 7877IU | Vitamin C: 84mg | Calcium: 78mg | Iron: 3mg