Saigon Noodle Salad
A refreshing salad with rice noodles, shrimp, and a flavorful dressing, perfect for any occasion.
Ingredients
- water (0.25 cup)
- lime juice (3 tablespoons)
- fish sauce (3 tablespoons)
- brown sugar (3 tablespoons)
- garlic (1 clove)
- ginger (1 teaspoon)
- Sriracha sauce (0.5 teaspoon)
- rice noodles (1 (8 ounce) package)
- Napa cabbage (2 cups)
- carrots (1.5 cups)
- grilled shrimp (8 ounces)
- bean sprouts (1 cup)
- English cucumber (0.5 )
- green onions (2 )
- mint (2.67 tablespoons)
- cilantro (2.67 tablespoons)
- basil (2.67 tablespoons)
- peanuts (0.5 cup)
Instructions
- Whisk water, lime juice, fish sauce, brown sugar, garlic, ginger, and Sriracha together in a bowl until sugar is dissolved.
- Bring a large pot of water to a full boil; remove from heat. Add rice noodles; soak for 1 minute. Stir to separate noodles; continue soaking until noodles are tender, about 3 minutes more. Drain noodles. Rinse with cold water until cooled; shake and drain in a colander to remove as much water as possible.
- Combine noodles, cabbage, carrots, shrimp, bean sprouts, cucumber slices, green onions, mint, cilantro, and basil in a large bowl. Drizzle dressing over salad; toss to coat. Top with chopped peanuts.
Nutrition
(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)
- kcal: 450
- fat: 10 g
- sats: 2 g
- carbs: 71 g
- fibre: 5 g
- protein: 20 g
- salt: 1.265 g