When it's too hot to cook this summer, use some leftover grilled shrimp, rice noodles, vegetables, herbs, and homemade dressing for a Vietnamese-style salad.
Preparation Time
25 mins
Total Time
25 mins
Calories
450 Calories
Recipe Instructions
Step 1
Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until the sugar is dissolved.
Step 2
Bring a large pot of water to a full boil; remove from heat and soak rice noodles in the hot water for 1 minute. Stir to separate the noodles and continue soaking until the noodles are tender, about 3 minutes more. Drain noodles and rinse with cold water until cooled. Shake noodles in colander to drain as much water as possible.
Step 3
Mix noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil together in a large bowl. Drizzle the dressing over the salad and toss to coat. Top with chopped peanuts.
Ingredients
1 teaspoon minced fresh ginger root
1 clove garlic, minced
2 green onions, thinly sliced
3 tablespoons fish sauce
3 tablespoons lime juice
1 cup bean sprouts
3 tablespoons brown sugar, or more to taste
1 (8 ounce) package (linguine-width) rice noodles
2 cups thinly sliced Napa (Chinese) cabbage
8 ounces grilled shrimp
1.5 cups matchstick-cut carrots
0.25 cup water, or more to taste
0.5 teaspoon Sriracha chile sauce
0.5 English cucumber, halved lengthwise and cut into thin slices
