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
Continue After Advertisement
Ingredients
-
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
Directions
-
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
See what other Food52ers are saying.