This easy salad and Thai salad dressing recipe was shared with us by Whole Food’s Market in honor of their nationwide, one-day shrimp sale. Whole Foods boasts strict quality policies with their Responsibly Farmed Seafood standards.
But, whether or not you hit up this sale, the recipe below is a keeper! It uses fresh flavors that are perfect for the spring and summer months. I also love the simplicity. You can use shrimp that is already peeled and deveined, or skip the shrimp altogether for a light vegetarian / vegan meal or side. Plus, the Thai salad dressing uses just three simple ingredients, all of which are typically free from gluten and other top allergens.
- 8 ounces uncooked brown rice noodles
- ¼ cup lime juice
- ¼ cup rice vinegar
- ⅛ teaspoon crushed red chile pepper
- ½ pound cooked, peeled and deveined medium shrimp with tails removed
- 3 cups shredded carrots
- ½ cup dry-roasted unsalted peanuts, optional
- ½ cup sliced shallots
- ⅓ cup chopped fresh mint
- Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
- In a separate large bowl, combine lime juice, vinegar and crushed red pepper 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.