Description
A refreshing and vibrant Vietnamese Spring Roll Salad featuring rice vermicelli noodles, fresh vegetables, and shrimp, topped with a flavorful dressing.
Ingredients
Scale
- 2 cups cooked rice vermicelli noodles
- 1 cup shredded carrots
- 1 cup shredded red cabbage
- 1 cup cucumber, julienned
- 1 cup cooked shrimp, peeled and deveined
- 1/2 cup fresh mint leaves, chopped
- 1/2 cup fresh cilantro leaves, chopped
- 1/4 cup green onions, sliced
- 1/4 cup roasted peanuts, chopped
- 1/4 cup fish sauce
- 2 tablespoons lime juice
- 2 tablespoons sugar
- 1 clove garlic, minced
- 1 teaspoon red pepper flakes (adjust to taste)
Instructions
- Begin by cooking the rice vermicelli noodles according to package instructions. Drain and rinse under cold water to stop the cooking process. Set aside.
- In a large bowl, combine the cooked noodles, shredded carrots, shredded red cabbage, cucumber, cooked shrimp, mint leaves, cilantro, green onions, and roasted peanuts.
- In a separate small bowl, whisk together the fish sauce, lime juice, sugar, minced garlic, and red pepper flakes until the sugar is dissolved.
- Pour the dressing over the salad mixture and toss gently to combine all ingredients evenly.
- Serve immediately or chill in the refrigerator for about 30 minutes to allow the flavors to meld.
Notes
- For a vegetarian option, substitute the shrimp with tofu or additional vegetables like bell peppers and snap peas.
- Add sliced avocado for extra creaminess and healthy fats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 120mg