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Deconstructed Spring Roll Salad

Calories 21 per serving 84 for selected servings

Fat 0g per serving 0g for selected servings

Sugar 3.9g per serving 15.6g for selected servings

Protein 0.8g per serving 3.2g for selected servings

Carbohydrates 4.9g per serving 19.6g for selected servings

Tired of wrapping vegetables up in rice paper? This salad has all the taste -- and beauty of spring rolls with much less effort.

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Salad bowl, Small bowl

chopped green onion
grated carrot
lettuce leaves (shredded romaine lettuce and shredded cabbage) or Baby Spinach (shredded romaine lettuce and shredded cabbage)
shrimp (optional)
grape tomatoes (optional)
diced cucumber (optional)
3 tablespoons lime juice
3 tablespoons nam pla (fish sauce)
1 tablespoon sugar
1 teaspoon minced garlic
1/4 teaspoon minced hot green chili peppers or 1/4 teaspoon red pepper flakes
1 tablespoon minced Thai basil

Toss all of the vegetables (and shrimp if using) into a salad bowl.
Make the salad dressing by combining the lime juice, fish sauce, sugar, garlic, pepper and basil in a small bowl. Stir to dissolve the sugar.
Pour the dressing over the vegetables and toss.

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