Spring Roll Salad

Ingredients:

- 1/2 cup bean sprouts

- 1 cup spinach

- 1/2 cup carrots finely sliced

- 1/2 cup red cabbage finely sliced

- 1/4 cup cilantro leaves, chopped

- 2 Tbsp basil or mint, chopped

- 12 oz shrimp

- 1 package rice noodles (or 2 cups rice)

- 1/2 cup hoisin sauce

- 1 Tbsp rice vinegar

- 1/4 cup creamy peanut butter

- 1/4 cup water

- 1 Tbsp soy sauce

- 1 Tbsp sriracha

- 1 Tbsp chopped peanuts for garnish

Instructions:

1. Combine all of your veggies, cilantro, and basil in a large bowl.

2. Cook rice noodles according to package directions or boil water, turn off heat and add noodles, cover and steam for 8-10 minutes.

3. Drain noodles and reserve water, cool noodles in refrigerator.

4. Meanwhile, wisk hoisin sauce, rice vinegar, and peanut butter in a medium bowl. Once a paste is formed, add in water and soy sauce and continue to wisk into a sauce. Add sriracha to meet spice preference.

5. Bring water back to a boil and add shrimp. Cover and cook for 1-2 minutes or until pale pink. Drain and run under cold water to cool. Once cool enough to handle, remove shells from shrimp.

6. Add rice noodles and shrimp to greens. Top with peanut sauce dressing.

   Feel free to substitute rice noodles for rice or pad thai noodles. Shrimp can be substituted for shredded chicken, beef, or pork. 

Serves 3-4