Spiralized Summer Roll Bowls With Hoisin Peanut Sauce


Serving 4 people


10 min



Ingredients

  • basil leaves 12 basil leaves
  • carrot 1 thick carrot (I used 8 oz)
  • cilantro leaves 2 tbsp cilantro leaves
  • creamy peanut butter 2 tbsp creamy peanut butter
  • english cucumbers 2 large English cucumbers
  • ginger 1/2 teaspoon grated ginger
  • hoisin sauce 1 tablespoons hoisin sauce*
  • jumbo shrimp 24 jumbo peeled and cooked shrimp
  • low sodium soy sauce 2 teaspoons reduced-sodium soy sauce*
  • mint leaves 12 mint leaves
  • peanuts 2 tbsp chopped peanuts
  • red cabbage 1 cup shredded red cabbage
  • sriracha 1 teaspoons sriracha
  • water 4 tablespoons warm water, to thin
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How to make it

  1. Mix all the sauce ingredients in a small bowl and refrigerate until ready to use.
  2. Spiralize the cucumbers and carrots, then cut into 6-inch lengths. Divide the cucumbers, carrot, red cabbage between 4 bowls. Top each with 6 shrimp, 2 tbsp peanut dressing, fresh herbs and chopped peanuts.