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.
Servings: 4 Servings
- 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
- 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 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