Description
A light and fresh salad inspired by Vietnamese spring rolls, topped with a zesty and spicy ginger dressing.
Ingredients
Scale
- 1 cup cooked shrimp, peeled and deveined
- 4 ounces rice vermicelli noodles
- 1 head butter lettuce, torn into bite-sized pieces
- 1 large carrot, julienned
- 1 cucumber, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup chopped peanuts (for garnish)
- For the Dressing:
- 1/4 cup rice vinegar
- 3 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon grated fresh ginger
- 1 teaspoon sesame oil
- 1 teaspoon sriracha or to taste
- 1 clove garlic, minced
- 1 tablespoon brown sugar
Instructions
- Cook the rice vermicelli noodles according to package directions. Drain and rinse with cold water to stop cooking. Set aside.
- Prepare the dressing: In a small bowl, whisk together the rice vinegar, soy sauce, lime juice, grated ginger, sesame oil, sriracha, minced garlic, and brown sugar until the sugar dissolves.
- In a large bowl, combine the cooked shrimp, cooled noodles, lettuce, carrot, cucumber, mint leaves, and cilantro.
- Pour the dressing over the salad ingredients. Toss gently to coat everything evenly.
- Divide the salad among serving bowls. Garnish each serving with chopped peanuts. Serve immediately.
Notes
- You can substitute cooked chicken or tofu for the shrimp.
- If you prefer a milder dressing, reduce the amount of sriracha.
- Soak the rice noodles in hot water instead of boiling if you prefer a chewier texture.
- Prep Time: 20 min
- Cook Time: 5 min
- Category: Salad
- Method: Tossing
- Cuisine: Vietnamese Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 12
- Sodium: 650
- Fat: 10
- Saturated Fat: 1.5
- Unsaturated Fat: 8.5
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 3
- Protein: 25
- Cholesterol: 150
Keywords: spring roll salad, ginger dressing, shrimp salad, rice noodles, fresh vegetables, light meal