THAI SPRING ROLL SALAD WITH SHRIMP & CRAB

OK….so this is a bit unusual, but I love fresh spring rolls — from the crispy, fresh taste of cilantro and mint to the spicy peanut sauce, I love ‘em!  Making them, however, can be quite time consuming and not an easy chore for a weeknight meal.  My answer?  Unroll the roll — make a salad out of the ingredients!

 

4 cups mixed baby greens

1/3 cup roughly chopped fresh cilantro

1/3 cup roughly chopped fresh mint

1 cup shredded carrots

1 cup julienned seedless cucumber

1 cup lump or imitation crab meat (the imitation is what you find in most spring rolls)

1/2 pound boiled shrimp, peeled and deveined

1/4 cup unsalted, dry roasted peanuts, coarsely chopped

Dressing:

2 tablespoons natural peanut butter (natural peanut butter is a MUST)

1/3 cup rice vinegar

1/4 teaspoon cayenne pepper

1/2 to 1 teaspoon dry mustard

1 tablespoon brown sugar

1 clove garlic, minced

1 teaspoon freshly grated ginger

1 tablespoon olive oil

Whisk all ingredients together until smooth.  If mixture is too thick, add very hot water, one tablespoon at a time, until desired consistency is reached.

For the salad, mix together greens and herbs in a large, shallow serving bowl or tray.  Next, layer carrots, cucumber, crab meat, shrimp and top with chopped peanuts.  Drizzle with peanut vinaigrette and toss before serving.

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