Rice Noodle Salad With Endive, Shrimp & Soy-Ginger Dressing
This vibrant and refreshing shrimp and rice noodle salad is a flavorful medley of tender shrimp, crunchy vegetables, and fragrant herbs, all tossed in a zesty soy-lime dressing. The combination of savory soy sauce, tangy lime juice, and aromatic ginger creates a bright and satisfying dish that is perfect for a light lunch or dinner. Each bite is a delightful mix of textures and tastes, making this salad a delicious and healthy meal option.
— Constant Cookbook
Ingredients
- The dressing:
- 3 tbsp soy sauce
- 1 1/2 tbsp honey
- 3 tbsp fresh lime juice
- 1 1/2 tbsp water
- 1 1/2 tbsp minced fresh ginger
- 1 large clove garlic, minced
- 1/4 tsp dried chile flakes (or more to taste)
- The salad:
- 1 package (6.75 oz.) rice noodles (rice sticks/vermicelli)
- 2 tsp canola oil
- 3/4 lb large shrimp, peeled and deveined
- 1 head endive
- 1 red bell pepper, diced
- 3 tbsp finely chopped fresh mint
- 1/4 cup chopped fresh cilantro
Instructions
- The dressing:
- Combine all ingredients in a small bowl and whisk until combined.
- The salad:
- Cook rice noodles according to package instructions, rinse in cold water and set aside.
- Heat canola in a large skillet set over medium-high heat. Add shrimp and cook until the shrimp is just cooked through, about 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
- Meanwhile, cut the endive in quarters lengthwise and slice into ½-inch pieces.
- In a large bowl, combine cooked rice noodles, cooked shrimp, endive, red bell pepper, mint and cilantro.
- Pour in dressing and toss the salad to combine all of the ingredients. Serve.
Yield
Serves 4.
Nutrition
- Serving Size: 0.25 of Recipe
- Calories: 332 kcal
- Carbohydrate Content: 52 g
- Protein Content: 21 g
- Fat Content: 4 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 214 mg
- Sodium Content: 1508 mg
- Fiber Content: 2 g
- Sugar Content: 8 g
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