Vietnamese Summer Roll Shrimp Salad

November 17, 2013

This salad is so fresh and bright and very healthy! If you love shrimps AND salads together, this is for you!! To see how I made it, keep reading!

1 lb. Vermicelli rice noodles or other type of noodles, cooked according to package directions
1 tbsp. canola or vegetable oil
1 large shallot, sliced thinly
2 lbs. extra large shrimp, peeled and deveined
4 cups of assorted lettuce, torn (I used red leaf and spring mix)
1 large cucumber, sliced thinly
2 cups julienned carrots
1 (15 oz) can bean sprouts, drained
1 large red bell pepper, sliced thinly
4 scallions, sliced thinly
1/2 cup basil leaves
1/2 cup cilantro
1/2 cup mint leaves
1/2 cup dry roasted peanuts
bird’s eye chili, sliced (optional) I left this out
1/2 cup peanut dressing (recipe below)

Peanut Dressing

1 tsp. canola or vegetable oil
2-4 cloves garlic, chopped
1/2 cup peanut butter
4 tablespoons hoisin sauce
1 cup water* (see note below)
2 teaspoon fish sauce
2 teaspoon brown sugar
juice of 1 lime
1 jalapeno, sliced thinly (optional)

In a large Dutch oven, heat the oil over medium heat and add the garlic and saute until fragrant, about 1 minute, stirring very frequently. Making sure not to burn. Add in the peanut butter, hoisin sauce,...
See the full directions on my site

Nutritions

Calories
437

Sodium
571mg
23% DV

Fat
25g
38% DV

Protein
10g
20% DV

Carbs
36g
12% DV

Fiber
7g
29% DV