Description
A refreshing Vietnamese Spring Roll Salad featuring rice vermicelli noodles, fresh vegetables, and shrimp, topped with a zesty dressing.
Ingredients
Scale
- 2 cups cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup cucumber, thinly sliced
- 1 cup cooked shrimp, peeled and deveined
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup lime juice
- 2 tablespoons fish sauce
- 1 tablespoon sugar
- 1 tablespoon sesame oil
- 1 teaspoon minced garlic
- 1 teaspoon crushed red pepper flakes (optional)
Instructions
- Cook the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to cool. Set aside.
- In a large bowl, combine the shredded carrots, shredded red cabbage, cucumber, cooked shrimp, mint, cilantro, and green onions.
- In a small bowl, whisk together the lime juice, fish sauce, sugar, sesame oil, minced garlic, and crushed red pepper flakes (if using) until the sugar is dissolved.
- Add the cooled rice vermicelli noodles to the large bowl with the vegetables and shrimp. Pour the dressing over the salad and toss gently to combine.
- Top with chopped roasted peanuts before serving.
Notes
- For a vegetarian option, substitute the shrimp with tofu or additional vegetables.
- To add more crunch, include sliced bell peppers or snap peas.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg