Thai Salad Rolls with Cucumber Noodles & Spicy Peanut Sauce

Allergens

Shellfish, Soy (In Spicy Peanut Sauce)

Ingredients

• 8 large shrimp, peeled and deveined
• 4 medium cucumbers, spiralized
• 1 cup mixed leafy greens (spinach, romaine, or kale)
• 1/2 cup red bell pepper, thinly sliced
• 1/2 cup carrots, julienned
• 1/4 cup cilantro leaves
• 1/4 cup mint leaves
• 1 avocado, sliced
• Salt and pepper, to taste For the Spicy Peanut Sauce:
• 1/4 cup natural peanut butter
• 2 tbsp soy sauce (or tamari for gluten
• free)
• 1 tbsp rice vinegar
• 1 tbsp honey or maple syrup (for a vegan option)
• 1 tsp sriracha, or to taste
• 1 garlic clove, minced
• 1/2 lime, juiced

Instructions

1. Cook the shrimp: Heat a grill or grill pan over medium heat. Season the shrimp with salt and pepper. Grill for 2 3 minutes per side until cooked through. Remove from heat and let cool.
2. Prepare the Spicy Peanut Sauce: In a small bowl, whisk together peanut butter, soy sauce, rice vinegar, honey or maple syrup, sriracha, garlic, and lime juice. Set aside.
3. Assemble the salad rolls: Place a cucumber noodle on a serving plate and layer with mixed greens, red bell pepper, carrots, cilantro leaves, mint leaves, grilled shrimp, and avocado slices. Season with salt and pepper to taste.
4. Drizzle the Spicy Peanut Sauce over each salad roll. Enjoy immediately!

Chef’s Insight

Feel free to swap out vegetables based on your personal preferences or seasonal availability.

Notes

Make sure to use natural peanut butter without added sugar or oils for the Spicy Peanut Sauce.