Description
A vibrant salad that features the flavors of shrimp spring rolls without the hassle of rolling, combining crunchy vegetables, chewy vermicelli, and a creamy peanut sauce.
Ingredients
- 1 lb shrimp, peeled and patted dry
- 1 tbsp olive oil (for frying)
- Salt and pepper, to taste
- 1½ tbsp soy sauce
- 1 tbsp rice wine vinegar
- ⅓ cup smooth peanut butter
- 1 tbsp honey
- 1 tsp sriracha (or hot sauce)
- 2 garlic cloves, minced
- 1 tbsp ginger, minced
- Juice of ½ lime
- 1–2 tbsp water (or extra lime juice), to thin
- 100 g vermicelli noodles, cooked
- 1½ cups purple cabbage, shredded
- 1 cup cucumbers, chopped
- 2 carrots, shredded
- 1 jalapeño, chopped
- 1 avocado, chopped
- ¼ cup green onions, chopped
- ¼ cup cilantro, chopped
- ¼ cup mint, chopped
- Peanuts (optional topping)
Instructions
- Prep shrimp: If frozen, thaw, peel, and pat very dry. Season with salt and pepper.
- Cook noodles: Cook vermicelli per package directions. Drain, rinse under cold water, and drain well.
- Make dressing: Whisk peanut butter, soy sauce, olive oil, rice vinegar, garlic, ginger, sriracha, honey, and lime juice until smooth. Thin with water or extra lime juice if necessary.
- Cook shrimp: Heat olive oil in a skillet over medium-high heat. Sear shrimp 1–2 minutes per side until opaque and pink. Remove to cool slightly.
- Assemble: In a large bowl, combine noodles, cabbage, cucumbers, carrots, jalapeño, avocado, green onions, cilantro, mint, and shrimp.
- Dress and toss: Pour dressing over and gently toss until coated. Top with peanuts if using.
- Serve immediately for maximum crunch, optionally with lime wedges and extra herbs.
Notes
Best served fresh, but can be stored with dressing separate for meal prep. Stays good in the fridge for up to 3–4 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Searing
- Cuisine: Vietnamese