Shrimp Vietnamese Salad

This salad is all about color and texture! Time to bring in the full rainbow of crunchy veggies and top it off with chewy rice noodles and tangy-salty-sweet vinaigrette.

Just three steps here: Chop veggies. Saute shrimp. Shake up that dressing and drizzle drizzle drizzle. Okay, and the most important step: heap into a giant bowl and DEVOUR.

The gorgeous sunny weather this past week had me craving a bright spring salad. This totally hit the spot under yesterday’s balmy 70°-and-sunny skies…

…and this morning we’re getting dumped on by a fantastic blizzard! Gotta love that mountain weather. It’s okay, I can stuff my face with snow-day indulgent goodness and still feel good eating this for dinner. It’s hard not to love the snow watching Scout romp around!

I’m a major fan of the fresh rice noodles from Trader Joe’s – only $1.99 for two 6 oz. packages that cook in less than a minute. You can find them in the refrigerated produce & prepared foods section.

I love love love spice, but my serrano pepper was crazy hot this time – I’ll hang my head and admit the heat level got overwhelming near the bottom of the bowl. You can completely omit it if you’re spice-phobic, or just test a tiny sliver before you add it to check your pepper’s heat level.

Print Recipe

Shrimp Vietnamese Salad

A rainbow of crunchy veggies topped off with chewy rice noodles and tangy-salty-sweet vinaigrette.

Prep Time10 minutes mins

Cook Time5 minutes mins

Total Time15 minutes mins

Course: Salads

Cuisine: Vietnamese

Servings: 2

Calories: 370kcal

Author: Mountain Cravings

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.