Go Back
+ servings
Print Recipe
5 from 1 vote

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.
Prep Time10 mins
Cook Time9 mins
Total Time19 mins
Course: Entrees
Cuisine: Asian
Keyword: Healthy Dinner Recipes, Seafood Recipes
Servings: 4 Servings
Calories: 332kcal


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


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.


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