Follow @kalejunkie for more! SHRIMP SPRING ROLL SALAD, it’s 12/10 so so good—run, do not walk, go make it. This salad is easy to make, gluten-free, and can be made vegan by swapping the shrimp for tofu! And the peanut dressing is so good, you’ll want to drink it! If you have a peanut allergy, you can swap the peanut butter for sunflower seed butter or tahini. MAKE IT YOUR OWN and ENJOY!⁣ ⁣ Makes 4 servings⁣ 8oz pad thai noodles (I used @lotusfoods)⁣ 1 pound peeled, deveined shrimp⁣ 1 cup finely shredded purple cabbage⁣ 3 cups chopped romaine lettuce (1 large head)⁣ 3/4 cup shredded carrots (2-3 carrots)⁣ 1/4 cup cilantro, chopped⁣ 1 bunch green onions, finely sliced⁣ 1 lime, juiced⁣ Sesame seeds to garnish⁣ ⁣ Peanut Dressing⁣ 1/2 cup creamy peanut butter⁣ 1/4 cup coconut aminos (or 2 TB soy sauce)⁣ 2 tb rice vinegar⁣ 2 tb freshly grated ginger⁣ 3 tb water (plus a bit more if needed)⁣ ⁣ Prepare pad thai noodles according to package instructions. Drain and set aside. Boil the shrimp unti...