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Shrimp Vietnamese Salad

Mountain Cravings
A rainbow of crunchy veggies topped off with chewy rice noodles and tangy-salty-sweet vinaigrette.
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Course Salads
Cuisine Vietnamese
Servings 2
Calories 370 kcal


  • 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


  • 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.