Spring Roll Salad -

Thank God Oklahoma had a cold front move through last week.

We were busy melting away up until last Thursday. Instead of low 80’s during the day and 50-60s at night, which is the typical case for May, Oklahoma was having a heatwave of upper 90’s during the day and high 70s at night.

It gets hot in Oklahoma, y’all. But it shouldn’t be THIS hot this early in the year.

I’m used to sweltering heat during the months of July through September only, thank you very much.

Since it’s been so hot, my meal planning has been centered on cool dishes. I eat a vast amount of salads during the summer and this heatwave was no different.

I’m starting to run out of salad ideas, to be honest with you. Since I’m a food blogger, I like to make new things every week, but it’s getting harder and harder to think of new salads since I make so many throughout the course of the year.

This one is similar to salads I’ve made in the past, but just a bit different. I like Thai and Vietnamese-inspired salads with peanuts, cilantro, and fresh greens. This recipe encompasses all of those things but adds two new things: fresh shrimp and peanut dressing.

My favorite spring rolls include shrimp and a peanut dipping sauce, so I had to incorporate those into this spring-roll-inspired dish. Instead of making my own peanut dressing, though, I used a store-bought bottle. I highly recommend the Trader Joe’s spicy peanut vinaigrette. It was delicious!

You can easily make your own dressing if you prefer, with just a few simple ingredients like peanut butter and lime juice.

Enjoy!

Spring Roll Salad

Servings: 4-6
Time: 20 mins
Difficulty: Easy
Print

Spring rolls made into a delicous salad with shrimp, cucumbers, peanuts and a peanut dressing.

Ingredients

1 large cucumber, partially peeled and cut into chunks

2 large carrots, sliced or cut into matchsticks

1 bag of coleslaw mix, dressing discarded

1 cup peanuts, roughly chopped

1/2 cup fresh cilantro, chopped

1/4 cup fresh mint, chopped

1 lb. shrimp, peeled and deveined

1 TBS. avocado oil

1 tsp. chili-lime seasoning (like Tajin)

Peanut dressing, for serving (I used Trader Joe’s Spicy Peanut Vinaigrette)

Directions

In a large skillet, heat oil over medium-high heat. Season peeled shrimp with chili-lime seasoning. Saute until pink, about 3-4 minutes.
Build the salad: in a bowl add a handful or two of the coleslaw mix. Top with cucumbers, carrots, mint, cilantro, peanuts and a few cooked shrimp. Serve with peanut dressing. This recipe makes 4-6 servings.