Description
A refreshing salad featuring vermicelli rice noodles, shrimp, and a variety of crisp veggies, dressed in a savory peanut sauce.
Ingredients
Scale
- 2 oz vermicelli rice noodles, dry
- 1 carrot, peeled and shredded
- 2 cups shredded purple cabbage (or green cabbage)
- 1 red bell pepper, thinly sliced
- 2 Persian cucumbers, thinly sliced
- 2 stalks green onion, finely chopped
- ¼ cup fresh mint, finely chopped
- ½ cup fresh cilantro, finely chopped
- ½ lb small or medium cooked shrimp, deveined and tails removed
- ¼ cup natural peanut butter
- 1 lime, juiced
- 1 clove garlic, finely minced
- 1 Tbsp ginger root, finely grated
- 2 Tbsp low sodium soy sauce
- 2 Tbsp rice vinegar
- 2 tsp toasted sesame oil
- 1 Tbsp honey
- ½ tsp crushed red pepper flakes
Instructions
- Shred vegetables including carrots, cabbage, cucumbers, and red pepper. Finely chop the green onion, fresh mint, and cilantro.
- Cook noodles according to the package instructions.
- While the noodles cook, make the dressing. Finely grate fresh ginger root and mince the garlic. Then whisk or blend all the dressing ingredients until well combined.
- Combine the shredded vegetables and chopped herbs, noodles, cooked shrimp, and dressing in a large mixing bowl. Mix well to combine.
Notes
- This salad can be served chilled or at room temperature.
- Feel free to substitute any of the vegetables based on your preference.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5
- Sodium: 600
- Fat: 15
- Saturated Fat: 3
- Unsaturated Fat: 10
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 3
- Protein: 15
- Cholesterol: 70