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

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

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.

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 1/2-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.

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 1/2 tablespoons honey
• 3 tablespoons fresh lime juice
• 1 1/2 tablespoons water
• 1 1/2 tablespoons minced fresh ginger
• 1 large clove garlic minced
• 1/4 teaspoon dried chile flakes or more to taste

The Salad:

• 1 package 6.75 ounces rice noodles (rice sticks/vermicelli)
• 2 teaspoons canola oil
• 3/4 pound large shrimp peeled and deveined
• 1 head endive
• 1 red bell pepper diced
• 3 tablespoons finely chopped fresh mint
• 1/4 cup chopped fresh cilantro

Cook ModePrevent 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.