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 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.
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
- 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
- Combine all ingredients in a small bowl and whisk until combined.
- 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.
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.
Bee | Rasa Malaysia
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! 😉
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.
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.
I don't use endive often, but I think I need to change that!
Jill Mant (SaucyCooks)
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!
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.