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Spring Roll Salad Pressure Cooker Recipe

This vibrant spring roll salad combines juicy shrimp, crisp vegetables, and fresh herbs all tossed in a rich, creamy peanut dressing for a deliciously fresh and satisfying meal.
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Prep Time 25 minutes
Cook Time 5 minutes
Total Time 30 minutes
Servings 4 servings
Calories 517 kcal

Equipment

  • 1 Mixing bowl Large

Ingredients
  

Shrimp

  • 1 tablespoon olive oil to fry the shrimp
  • 1 lb shrimp shells removed, pat to dry
  • salt and pepper to taste

Peanut Dressing

  • 1 tablespoon olive oil
  • 1½ tablespoon soy sauce
  • 1 tablespoon rice wine vinegar
  • ⅓ cup peanut butter smooth
  • 1 tablespoon honey
  • 1 teaspoon sriracha or hot sauce of choice
  • 2 garlic cloves minced
  • 1 tablespoon ginger minced
  • ½ lime juiced
  • 1 or 2 tablespoon water to thin, or extra lime

Salad

  • 100 g vermicelli noodles cooked
  • 1½ cups purple cabbage shredded
  • 1 cup cucumbers chopped
  • 2 carrots shredded
  • 1 jalapeño chopped
  • 1 avocado chopped
  • ¼ cup green onions chopped
  • ¼ cup fresh cilantro chopped
  • ¼ cup fresh mint chopped
  • peanuts optional for topping

Instructions
 

Instructions

  • Thaw the shrimp, peel and pat them dry. Fry in olive oil on medium heat for 1-2 minutes each side. Set aside.
  • Season cooked shrimp with salt and pepper.
  • Cook vermicelli according to package directions. Drain and set aside.
  • In a small bowl whisk together all dressing ingredients until smooth. Thin with lime or water if needed.
  • In a large serving bowl, combine cabbage, carrots, cucumbers, avocado, jalapeño, onions, cilantro, and mint.
  • Add shrimp on top and drizzle with peanut dressing.
  • Toss the salad gently to coat before serving. Garnish with peanuts if desired.

Notes

For best texture, serve salad immediately after tossing. Store dressing and salad separately for leftovers.