Shrimp Vietnamese Salad
A rainbow of crunchy veggies topped off with chewy rice noodles and tangy-salty-sweet vinaigrette.
Servings: 2
Calories: 370kcal
Ingredients
- 1 t. olive oil
- 2 cloves garlic minced
- 6 oz. shrimp shelled
- 2 T. lime juice
- 1 T. rice vinegar
- 1 t. fish sauce
- 1 t. sesame oil
- 1 T. brown sugar
- 6 oz. fresh rice noodles cooked according to package directions
- 2 cups red cabbage shredded
- 1 cup carrots julienned
- 1 cup cucumber julienned
- 1 serrano pepper thinly sliced (optional)
- ¼ cup green onion diced
- ¼ cup cilantro roughly chopped
Instructions
- Heat the olive oil over medium heat. Add the garlic and shrimp and sauté until the shrimp is just cooked through, then remove from heat.
- Whisk or shake the lime juice, rice vinegar, fish sauce, sesame oil, and brown sugar until the sugar is completely dissolved.
- Layer the rice noodles, shrimp, red cabbage, carrots, and cucumber on plates.
- Sprinkle with peppers, green onion, and cilantro.
- Drizzle with dressing and serve immediately.