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Author Notes: My inspiration from this came from Bobby Flay who has a rice noodle salad that I've prepared in the past, however I changed this up alot using other asian aspects. I ommitted his japeleno in place of ginger and honey for regular sugar to make the sauce lighter. I added in some fresh grilled shrimp as well. —JadeAyes
- 1/2 package of rice noodles
- 1 pound raw shrimp, cleaned & tails removed
- 2 cucumbers cut into strips
- 1 cup shredded carrots
- 1 cup cole slaw mix
- 1 cup chopped cilantro
- 1/2 cup chopped thai basil
- 1/2 cup chopped mint
- 5 garlic cloves minced
- 2 limes
- 2 teaspoons sugar
- 1/2 cup water
- 8 teaspoons fish sauce
- 1 piece fresh ginger
- 1 tablespoon sesame oil
- 1 pinch salt and pepper
- 1 tablespoon sesame seeds
- lightly grease broiler pan and grill shrimp at 450 until pink (10 min). Broil last minute to brown, remove and let cool.
- boil water and add in rice noodles. Boil only about 3-5 minutes until noodles are soft. strain and rinse with cool water. Add sesame oil, toss and set aside.
- in a food processor, mince up the ginger. Add garlic, the juice from the limes, fish sauce, sugar and water and blend.
- In a mixing bowl, put noodles, shrimp, most of the cucumbers (save a little for top), carrots, slaw, sesame seeds (save a little for top), mint, basil and most of the cilantro (save a little for the top) and toss. Add in sauce gradually until you are satisfied and toss again. Put in decorative bowl and garnish with remaining cucumber, sesame seeds and cilantro
- This recipe was entered in the contest for Your Best Cucumber Recipe
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