Description
A light and refreshing salad made with shrimp and rice vermicelli, perfect for a healthy meal.
Ingredients
Scale
- 100 g Rice Vermicelli (Substitute with gluten-free pasta if needed)
- 4 cups Lettuce (Green leaf or butter lettuce recommended)
- 1 cup Red Cabbage
- 1 cup Carrots (Julienned)
- 1 cup Cucumber (Diced or sliced)
- 1 cup Bean Sprouts (Omit if unavailable)
- 1/2 cup Mint (Fresh)
- 1/2 cup Cilantro (Fresh)
- 4 stalks Green Onions
- 200 g Shrimp (Cooked)
- 1/2 cup Peanut Butter (Or sunflower seed butter for nut-free)
- 3 tbsp Soy Sauce (Tamari for gluten-free)
- 3 tbsp Rice Vinegar (Or apple cider vinegar)
- 2 tbsp Lime Juice (Fresh)
- 1 tbsp Honey (Or maple syrup to keep it vegan)
- 1 clove Garlic (Minced)
- 1 tbsp Ginger (Grated)
- 2 tbsp Warm Water (Adjust for consistency)
- 1 tbsp Sesame Oil (Omit for nut-free)
- 1 tsp Chili Flakes (Adjust to taste)
Instructions
- Cook the rice vermicelli noodles according to package instructions, boiling for about 3-5 minutes until tender. Drain and rinse under cold water.
- In a mixing bowl, combine lettuce, red cabbage, carrots, cucumber, bean sprouts, mint, cilantro, and green onions. Toss gently.
- Fold in the cooled noodles and shrimp into the salad mixture, tossing gently to combine.
- In a separate bowl, whisk together peanut butter, soy sauce, vinegar, lime juice, honey, garlic, and ginger.
- Add warm water to achieve your desired dressing consistency, and stir in sesame oil and chili flakes.
- Pour the dressing over the salad and toss gently until well coated.
- Serve immediately, garnished with chopped roasted peanuts and lime wedges if desired.
Notes
- This salad is versatile; you can add or omit ingredients based on what you have available.
- For a vegan version, replace shrimp with tofu and honey with maple syrup.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salads
- Method: Mixing
- Cuisine: Asian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 150mg