Healthy Spring Roll Salad

This refreshing, colorful salad is gluten free and can easily be turned into a vegetarian dish by swapping the shrimp with tofu. The salad combines antioxidant rich vegetables like cabbage, romaine lettuce, carrots, cilantro, and green onions with succulent shrimp, tossed in a tangy creamy dressing of peanut butter, coconut aminos, rice vinegar, lime juice, and fresh ginger. It’s an easy and delicious lunch or dinner that keeps well in the fridge. Purple cabbage is a superfood, loaded with fiber, minerals and antioxidants. Carrots are an excellent source ofVitamin A and cilantro is surprisingly nutritious, offering vitamins and minerals. Coconut aminos are a sweeter, lower sodium and gluten-free alternative to soy sauce so a great staple to have in your pantry.

Makes: 4 servings
Time to Cook: 20 minutes

Ingredients

· 8 ounces rice or yam noodles, for example Pad Thai or Shirataki

· 1 pound shrimp peeled and deveined

· 1 cup purple cabbage finely shredded

· 3 cups romaine lettuce chopped; this is about one head

· ¾ cup shredded carrots (approximately 2-3 carrots)

· ¼ cup cilantro chopped

· 1 bunch green onions finely chopped

· 1 lime juiced

·  Sesame seeds to garnish

For the Dressing:

· ½ cup creamy peanut butter

· ¼ cup coconut aminos or substitute 2 tablespoons of low sodium soy sauce

· 2 tablespoons rice vinegar

· 2 tablespoons ginger freshly grated

· 3 tablespoons water plus more, if needed.

Cooking Instructions

1. Prepare the noodles according to the package directions. Once cooked, drain and set aside.

2. Bring a medium pot of water to a boil and add shrimp, cooking until they are pink, about 4 minutes. Drain and set aside.

3. In a small bowl, mix the peanut butter, coconut aminos, vinegar, ginger and water until smooth.

4. Chop all the vegetables and mix in a large bowl with the shrimp. Drizzle the dressing on top and toss salad until the dressing is fully combined. Serve and enjoy!

Nutrition per serving
266 calories; 31 grams protein; 25 grams fat; 7 grams saturated fat; 8 grams monounsaturated fat; 10 grams polyunsaturated fat; 35 grams carbohydrates; 9 grams dietary fiber; 10 grams sugar; 172 milligrams cholesterol; 657 milligrams sodium

Recipe from Nicole Modic, KaleJunkie.com

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