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Vietnamese Summer Roll Salad

Full of crisp veggies and fresh herbs, this Vietnamese Summer Roll Salad is what you need this summer. This salad is inspired by the traditional Vietnamese summer roll that way all know and love.
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Ingredients Method

Ingredients
  

Peanut Sauce Ingredients
  • 3 tbsp Natural Peanut Butter
  • 1 tbsp Low Sodium Soy Sauce
  • 1 tbsp Rice Vinegar
  • 1 clove Garlic grated
  • 1 tbsp Grated Ginger
  • 1/2 Lime juiced
  • 1-4 tbsp Hot Water
Salad Ingredients
  • 1 8 oz Package of Pad Thai Rice Noodles
  • 1 small Shallot sliced
  • 1/2 cup Neutral Oil
  • 1/4 cup Cilantro chopped
  • 1/4 cup Mint, Basil, Or Combo of Both chopped
  • 3 cloves Garlic minced
  • 1 tbsp Sesame Oil
  • 1-2 tbsp Maple Syrup, Honey, or Sweetener of choice
  • 1 tsp Salt
  • 1 Medium Carrot shredded
  • 1/2 English Cucumber deseeded and sliced
  • 2 Scallions sliced
  • 12 Leaves of Bibb Lettuce
  • 12-16 Large Shrimp cooked and shells removed
  • Additional Herbs for Garnishing
  • Sriracha for Garnishing

Method
 

To Make the Peanut Sauce
  1. Combine peanut butter, soy sauce, rice vinegar, garlic, ginger, and juice from lime in a small bowl. Mix until a thick paste forms.
  2. Add 1 tablespoon of hot water at a time and stir until the dipping sauce is to your preferred consistency.
To Make the Salad
  1. Cook pad thai noodles with instructions on box. Once you drain the noodles, run under cold water to stop the cooking process and to wash the starch away. You will know the noodles are clean when the water they are in runs clear. Set aside while you make the herb oil.
  2. In a small sauce pan, heat oil to frying temperature. Add your scallions and reduce the heat. Reducing the heat will ensure the shallots crisp up thoroughly. This will take 20-30 minutes.
  3. While your shallot is frying away, add your cilantro, other herbs, and garlic into a medium bowl
  4. When your shallots are a deep golden color, remove from the oil and set to dry on a paper towel.
  5. While the oil is still hot, carefully pour over your herb and garlic mixture. The moisture in the herbs will sputter but will be fine. Add your sesame oil, sweetener or choice, and salt to the mix and combine.
  6. Once the salt has dissolved, add your noodles and stir until combined
  7. Plate one portion of noodles, as well as your veggies, shrimp, fried shallot, and additional herbs for garnishing. Top with peanut sauce and drizzle of sriracha if you are not heat sensitive and enjoy.