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    Home » Entrees » Seafood Recipes

    Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing Recipe

    Published: Jan 9, 2012 · Modified: Jun 21, 2019 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 26 Comments

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    This rice noodle salad is a breeze to make! And if you love shrimp and Asian flavors, this is definitely for you.
    This rice noodle salad is a breeze to make! And if you love shrimp and Asian flavors, this is definitely for you. #ricenoodles #shrimprecipes

    Belgian endive, as the name suggests, was first a product of Belgium (though there are now many growers in North America). So, why the heck am I pairing it with Asian ingredients, such as rice noodles, ginger and soy sauce? Why should the Belgians get to have all the fun, I say? Endive, with its fresh, crisp texture and slightly bitter taste is a versatile vegetable that can be eaten raw in salads, braised and layered in casseroles or paired with other savory ingredients, such as chicken or fish. Versatility aside, endive has some surprising health benefits, ones too important to overlook.

    When I was first approached by Discover Endive to be part of a group of bloggers who would collectively be known as OnDivas (be sure to follow our tweets under the hashtag #OnDiva and the Delicious Endive Recipes board on Pinterest), I started to do my research. If I was going to promote the health benefits of endive, I wanted to know the details. What I found was both surprising and encouraging. One head of endive measures in at 87 calories, with 16 grams of dietary fiber and 6 grams of protein (that's impressive!). It's also a good source of Vitamins A, C, E and K; calcium; iron; and potassium. On top of all of that, a study in the Netherlands, which included more than 62,000 women, recently found that there was a 75% reduction in ovarian cancer for those who ate endive. Now, those are numbers I can get behind. Slap that "OnDiva" label on me - I'm sold!

    The rice noodle salad recipe:

    For the dressing:
    Combine all ingredients in a small bowl and whisk until combined.

    EndiveNoodleSalad1

    For the salad:
    Cook rice noodles according to package instructions, rinse in cold water and set aside.

    Heat canola in a large skillet set over medium-high heat. Add shrimp and cook until the shrimp is just cooked through, about 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.

    Cut the endive in quarters lengthwise and slice into ½-inch pieces.

    EndiveNoodleSalad2

    In a large bowl, combine cooked rice noodles, cooked shrimp, endive, red bell pepper, mint and cilantro.

    EndiveNoodleSalad3

    Pour in dressing and toss the salad to combine all of the ingredients. Serve.

    EndiveNoodleSalad4

    Other endive recipes:

    Healthy Green Kitchen's Endive, Kale & Smoked Salmon Salad with Avocado & Pink Grapefruit
    All Day I Dream About Food's Endive with Boursin & Smoked Salmon
    Sippity Sup's Julia Child's Braised Endive
    Gimme Some Oven's Chicken, Apple & Gorgonzola Salad on Endive

    Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing

    This rice noodle salad is a breeze to make! And if you love shrimp and Asian flavors, this is definitely for you.
    5 from 1 vote
    Print Pin Rate
    Course: Entrees
    Cuisine: Asian
    Keyword: Healthy Dinner Recipes, Seafood Recipes
    Prep Time: 10 minutes
    Cook Time: 9 minutes
    Total Time: 19 minutes
    Servings: 4 Servings
    Calories: 332kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    The Dressing:

    • 3 tablespoons soy sauce
    • 1 ½ tablespoons honey
    • 3 tablespoons fresh lime juice
    • 1 ½ tablespoons water
    • 1 ½ tablespoons minced fresh ginger
    • 1 large clove garlic minced
    • ¼ teaspoon dried chile flakes or more to taste

    The Salad:

    • 1 package 6.75 ounces rice noodles (rice sticks/vermicelli)
    • 2 teaspoons canola oil
    • ¾ pound large shrimp peeled and deveined
    • 1 head endive
    • 1 red bell pepper diced
    • 3 tablespoons finely chopped fresh mint
    • ¼ cup chopped fresh cilantro
    Prevent your screen from going dark

    Instructions

    The dressing:

    • Combine all ingredients in a small bowl and whisk until combined.

    The salad:

    • Cook rice noodles according to package instructions, rinse in cold water and set aside.
    • Heat canola in a large skillet set over medium-high heat. Add shrimp and cook until the shrimp is just cooked through, about 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
    • Meanwhile, cut the endive in quarters lengthwise and slice into ½-inch pieces.
    • In a large bowl, combine cooked rice noodles, cooked shrimp, endive, red bell pepper, mint and cilantro.
    • Pour in dressing and toss the salad to combine all of the ingredients. Serve.

    Nutrition

    Serving: 0.25of Recipe | Calories: 332kcal | Carbohydrates: 52g | Protein: 21g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 214mg | Sodium: 1508mg | Potassium: 247mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1195IU | Vitamin C: 46.9mg | Calcium: 146mg | Iron: 2.8mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclaimer: This post is sponsored by Discover Endive. As usual, all opinions are my own.

    Disclosure: This post is sponsored by Discover Endive. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Bee | Rasa Malaysia

        January 13, 2012 at 2:26 pm

        Hi Dana, thanks for leaving comment on my blog. This noodle is calling my name. I can't live without rice and noodle for more than 3 days! 😉

        Reply
      2. Monet

        January 11, 2012 at 8:30 pm

        I have never used endive much....so it is exciting to hear that there will be many recipes for me to explore. Thank you for sharing your noodle salad with me! From first word to last, I was glad I visited you and your site today. I hope this finds you happy and well. Much love.

        Reply
      3. Roz@weightingfor50

        January 11, 2012 at 12:36 pm

        Hi Dara. I LOVE endive. I've been dipping it in salsa lately for a snack. (I'm on weight watchers, and it makes a fresh, delicious point free treat). I've bookmarked this recipe and will be making it soon. I am SOOOO glad I found your site, thank you so much for your wonderful ideas, recipes and photos!!!! Have a good day.

        Reply
      4. Deborah

        January 11, 2012 at 7:52 am

        I don't use endive often, but I think I need to change that!

        Reply
      5. Jill Mant (SaucyCooks)

        January 10, 2012 at 10:31 pm

        This recipe sounds as delish as it looks Dara and thanks for all the great nutritional information on endive. I liked it before and I like it even more now. Happy New Year!

        Reply
      6. Vijitha

        January 10, 2012 at 7:15 pm

        Hello Dara
        I have been a silent follower of your beautiful space and I must tell you that I love your blog. I am on healthy eating offlate and this recipe is a keeper for sure. Looks so yum. I love endives, first time I had it was in a salad with radicchio ( the recipe was from the South beach diet book). I came across your blog from the campblog away site. I am planning to attend it and if I make it, I am so excited to meet you in person.

        Reply
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