Spring Roll Salad with Peanut Dressing

Ingredients

• 11.5 lb shrimp, peeled and deveined(680g)
• 21 tablespoon olive oil (for shrimp)(13.5g)
• 31 tablespoon SpiceX Daily Blend seasoning (or all-purpose seasoning)(7g)
• 40.25 cup peanut butter(64g)
• 51 tablespoon olive oil (for sauce)(13.5g)
• 61 tablespoon soy sauce(16g)
• 71 tablespoon honey(21g)
• 81 teaspoon rice vinegar(5g)
• 92 teaspoon sriracha or chili sauce(12g)
• 102 garlic cloves(6g)
• 111 teaspoon fresh ginger(2g)
• 121 lime, juiced(44g)
• 132 tablespoon water (to thin sauce)(30g)
• 14100 g cooked and cooled rice noodles(100g)
• 151.5 cup purple cabbage, sliced(105g)
• 162 small carrots, sliced(100g)
• 172 mini mini cucumbers or 1 large cucumber, sliced(100g)
• 181 small jalapeño, sliced(15g)
• 191 avocado, sliced (optional)(150g)
• 200.25 cup green onions, chopped(25g)
• 210.25 cup cilantro, chopped(4g)
• 220.25 cup mint, chopped(4g)
• 230.5 cup peanuts, chopped (optional)(73g)

Instructions

1. 1Season the peeled and deveined shrimp with SpiceX Daily Blend seasoning and 1 tablespoon olive oil. Set aside.
2. 2In a measuring cup or blender, combine peanut butter, 1 tablespoon olive oil, soy sauce, honey, rice vinegar, sriracha or chili sauce, garlic, ginger, lime juice, and water. Blend until smooth. Set aside.
3. 3Boil rice noodles according to package instructions. Drain and let cool.
4. 4Heat a skillet over high heat. Sear the shrimp for 2-3 minutes per side until golden brown and cooked through.
5. 5Slice the purple cabbage, carrots, cucumbers, jalapeño, and avocado.
6. 6Chop the green onions, cilantro, and mint.
7. 7In a large bowl, combine the cooked rice noodles, sliced cabbage, carrots, cucumbers, jalapeño, avocado, green onions, cilantro, and mint.
8. 8Add the cooked shrimp to the bowl.
9. 9Drizzle the peanut sauce over the salad and toss to combine.
10. 10Top with chopped peanuts if desired. Serve immediately or store in the fridge for meal prep.