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Thai-Style Shrimp and Carrot Salad

Serves 6
Time 20 min
A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.
Ingredients
  • 8 ounces uncooked brown rice noodles
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 1/8 teaspoon crushed red chile flakes
  • 1/2 pound cooked, peeled and deveined medium shrimp with tails removed
  • 3 carrots shredded
  • 1/2 cup dry-roasted unsalted peanuts
  • 1 shallot thinly sliced
  • 1/3 cup chopped fresh mint
Method

Bring a large pot of water to a boil. Add rice noodles and cook until just barely tender, about 3 minutes. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and chile flakes to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information.
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  • 8 ounces uncooked brown rice noodles
  • 1/4 cup lime juice
  • 1/4 cup rice vinegar
  • 1/8 teaspoon crushed red chile flakes
  • 1/2 pound cooked, peeled and deveined medium shrimp with tails removed
  • 3 carrots shredded
  • 1/2 cup dry-roasted unsalted peanuts
  • 1 shallot thinly sliced
  • 1/3 cup chopped fresh mint