Spring Roll Salad
Enjoy all the fresh flavors of your favorite spring rolls in a hearty salad bowl! This colorful dish features Mae Ploy-marinated protein—choose shrimp, chicken, plant-based chicken, or tofu—served over rice noodles with shredded romaine, purple cabbage, crisp carrots, cilantro, and green onions. Finished with a squeeze of fresh lime and sesame seeds, and paired with our creamy peanut dressing on the side, it’s a light, satisfying, and crave-worthy meal you’ll love.
🥗 Ingredients:
Protein (Choose One):
✅ 1 lb shrimp, marinated, peeled & deveined
✅ 1 lb chicken breast, marinated, cooked & sliced
✅ 1 lb plant-based chicken, marinated, cooked & sliced
✅ 1 block (14 oz) extra firm tofu, marinated, pressed & cubed
Base (Choose One):
✅ 12 oz rice noodles
✅ 12 oz wheat noodles
✅ 10 oz riced cauliflower (keto option)
For the Salad:
✅ 2 cups purple cabbage, finely shredded
✅ 3 cups romaine lettuce, shredded
✅ ¾ cup matchstick carrots (about 2–3 carrots)
✅ ¼ cup cilantro, chopped
✅ 1 bunch green onions, finely chopped
✅ 1 fresh lime, cut into wedges (for garnish)
✅ Sesame seeds, to garnish
For the Peanut Dressing (Double Batch):
✅ 2 Tbsp avocado oil
✅ 3 Tbsp soy sauce
✅ 2 Tbsp rice wine vinegar
✅ 4 garlic cloves, minced
✅ 2 Tbsp fresh grated ginger
✅ ⅔ cup smooth peanut butter
✅ 2 tsp sriracha (or hot sauce of choice)
✅ 2 Tbsp honey
✅ 1 lime, juiced
✅ 2–4 Tbsp water (or extra lime juice) to thin
For Marinating Protein:
✅ Mae Ploy Sweet Chili Sauce (¼–⅓ cup per pound protein