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, 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.
Printable Recipe
Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing
Ingredients
The Dressing:
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
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
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.
kyleen
I have to admit that I'm not really a big fan of endives, but this salad looks so gorgeous that I must give it a try. Lovely photos!
Parsley Sage
Beautiful dish! I'm not familiar with endive so I clearly need to go on a mission to find it 🙂
Joanne
I've only had Belgian endives a handful of times in my life, but I really need to incorporate them into my diet more! this salad sounds like the perfect place to start! I love these fresh Asian flavors.
Heidi / foodiecrush
Oh man Dara, that looks so refreshing! Asian cellophane noodles are one of my go-to dishes, especially with grilled shrimp. You are a diva, endive or not!
Jeanette
Thanks for sharing the health benefits of endive and for coming up with this light and healthy recipe using this cancer-fighting veggie.
A Canadian Foodie
Lovely, yummy and healthy! I am not sure why more people don't make these tasty nutritious Asian salads more often. I recall my first time - I was over the moon by the delicious flavour and the ease of preparation... and there is such variety! I love finding other recipes like this!
🙂
V
Helen @Helen's Cooking
What a delicious recipe. So simple and so delish! Yummy!
Lauren from Lauren's Latest
Gorgeous photos!! This salad looks like perfection! Mmmm...
Wenderly
What a bright, fun, healthy and cheerful dish! Just what I need in the cold, gray winter months! Thanks Dara!
KalynsKitchen
Sounds delicious, and such an interesting combination of ingredients.