Rice Noodle Salad With Endive, Shrimp & Soy-Ginger Dressing
This vibrant shrimp and rice noodle salad is bursting with fresh flavors and textures. The succulent shrimp, crunchy endive, and sweet bell pepper meld deliciously with the zesty soy lime dressing. It's a light and refreshing dish perfect for a quick meal or a delightful lunch.
— 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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