Salads

Vietnamese Summer Roll Shrimp Salad

6

This salad is so fresh and bright and very healthy! If you love shrimps AND salads together, this is for you!! To see how I made it, keep reading!

8
1 lb. Vermicelli rice noodles or other type of noodles, cooked according to package directions
1 tbsp. canola or vegetable oil
1 large shallot, sliced thinly
2 lbs. extra large shrimp, peeled and deveined
4 cups of assorted lettuce, torn (I used red leaf and spring mix)
1 large cucumber, sliced thinly
2 cups julienned carrots
1 (15 oz) can bean sprouts, drained
1 large red bell pepper, sliced thinly
4 scallions, sliced thinly
1/2 cup basil leaves
1/2 cup cilantro
1/2 cup mint leaves
1/2 cup dry roasted peanuts
bird’s eye chili, sliced (optional) I left this out
1/2 cup peanut dressing (recipe below)

Peanut Dressing

1 tsp. canola or vegetable oil
2-4 cloves garlic, chopped
1/2 cup peanut butter
4 tablespoons hoisin sauce
1 cup water* (see note below)
2 teaspoon fish sauce
2 teaspoon brown sugar
juice of 1 lime
1 jalapeno, sliced thinly (optional)
In a large Dutch oven, heat the oil over medium heat and add the garlic and saute until fragrant, about 1 minute, stirring very frequently. Making sure not to burn. Add in the peanut butter, hoisin sauce,...
See the full directions on my site
Nutritions

Calories
437

Sodium
571mg
23% DV

Fat
25g
38% DV

Protein
10g
20% DV

Carbs
36g
12% DV

Fiber
7g
29% DV
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