VIETNAMESE SPRING ROLL SALADFollow for more recipesThis Vietnamese Spring Roll Salad is everythi
VIETNAMESE SPRING ROLL SALAD Follow for more recipes This Vietnamese Spring Roll Salad is everything you love about spring rolls…chopped up into a fresh and zesty pasta salad. Feel free to make yours with shrimp, chicken, pork or tofu…or keep it simple with just veggies! INGREDIENTS:SALAD8 ounces thin rice noodles1 teaspoon toasted sesame oil8 ounces cooked shrimp, diced*1 English cucumber, julienned or diced1 cup shredded carrots**2/3 cup loosely-packed chopped fresh bean sprouts2/3 cup loosely-packed chopped fresh cilantro2/3 cup loosely-packed chopped fresh mint1/3 cup chopped peanutshalf of a small green cabbage, cored and chopped**1 batch Nuoc Cham Sauce (see below) or Thai Peanut Dressing 2/3 cupNUOC CHAM SAUCE¼ cup lime juice3 tablespoons rice vinegar2 tablespoons fish sauce2 tablespoons maple syrup2 garlic cloves, minced (or 1 teaspoon garlic powder)1 fresh Thai chili, thinly sliced (or ¼ teaspoon crushed red pepper flakes)INSTRUCTIONS:To Make The Rice Noodles: Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.To Make The Sauce: Whisk all ingredients together until evenly combined.To Bring Everything Together: Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.Serve immediately (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.Notes*Feel free to substitute cooked chicken, pork, or tofu, if you prefer. Or you can just nix adding an extra protein entirely.**To save a step, you can sub in 3 cups coleslaw mix for the cabbage and carrots. Or if you’re not a big fan of cabbage, you can also sub in butter lettuce (or any mild green) in place of the cabbage. -- source link
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