Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing
Serves: 6 servings
  • 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
  1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
  2. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing.
  3. Toss noodles with 2 tablespoons of dressing.
  4. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint.
  5. Serve shrimp mixture over rice noodles.
This recipe is Pescatarian, Dairy free, Egg free, Gluten free, optionally Peanut free, Tree Nut free, Soy free, Wheat free, and Sugar free.
Recipe by Go Dairy Free at