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