Cool Rice Noodle Salad with Shrimp and Ginger-Lime Dressing

Cool Rice Noodle Salad with Shrimp and Ginger-Lime Dressing
Photo by Scott Phillips

Ingredients

  • 2 leaves romaine or red leaf lettuce, chopped or torn into bite-size pieces
  • 1 oz. thin rice vermicelli, cooked following the package directions and cooled (about 1 cup)
  • ¼ cup thinly sliced seeded cucumber
  • 1-½ tsp. granulated sugar
  • 1 Tbs. fish sauce
  • 1 Tbs. rice vinegar
  • ¼ cup finely grated carrot
  • + 7 more ingredients
    • ¼ lb. cooked shrimp
    • 1 to 2 tsp. minced fresh hot green chile, such as jalapeño or serrano
    • 1 Tbs. coarsely chopped fresh cilantro
    • 1 small clove garlic, minced
    • 1 tsp. finely grated or very finely minced fresh ginger
    • 5 mint leaves, torn
    • 2 Tbs. lime juice

In a small bowl, mix the ginger, chile, garlic, lime juice, vinegar, fish sauce, and sugar. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors. In a larger bowl, gently toss together the lettuce, cucumber, and carrot. Top with the cooked noodles, shrimp...

View full recipe at Fine Cooking

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