As I’ve told you already, I’m a big fan of Asian gastronomy. As much as I enjoy going to the restaurant though, it’s always fun to try and recreate some classics at home. Today, the nice weather got me in the mood to try a thai inspired cold noodle salad. This was wonderfully refreshing and a nice change to my usual go-to lunch options. The spicy soy-lime dressing really makes the dish come together as it deliciously coats the noodles and veggies. I can think of a hundred ways to play around with combinations for this salad. It’s really up to your creativity and whatever is left in your fridge. Bon appétit!
Prep Time: 20 min
- 1/2 cup shrimp (peeled and deveined)
- 1 bundle vermicelli rice noodles
- 1/2 carrot
- 1/4 yellow bell pepper
- 1 cup mixed shredded red and green cabbage, kale, brocoli and Brussel sprouts (I use Trader Joe’s “Cruciferous Crush” but any homemade combination would work)
- 1/4 cup cherry tomatoes
- a handful of raw cashew nuts
- a bunch of fresh mint
- 1 tbsp soy sauce
- 3 tbsp olive oil
- 1 tsp agave nectar (or honey)
- 1 1/2 tbsp lime juice (with zest)
- 1/2 tsp sriracha
- To cook the noodles, put water to a boil. Cover the dried noodles with the boiling water and let it sit for 3-5 minutes, or until the noodles are tender. Drain the cooked noodles, and let them cool down.
- Meanwhile, cook the shrimp. I use frozen shrimp that I heat up in a pan with a bit of olive oil, salt and pepper for about 5 minutes.
- Next, use a vegetable peeler to make ribbons with the carrot and the bell pepper, and put them in a bowl. Add the cherry tomatoes sliced in half, the chopped fresh mint, and the shredded crunchy veggies. Toss it all together.
- Make the Spicy Soy-Lime dressing by mixing all the ingredients well together.
- To plate, put the half of the veggies in a bowl, followed by the cooked noodles, and the remaining veggies and the shrimp on top. Toss with the dressing and finish with freshly chopped mint, and raw cashew pieces.