Shrimp and Rice Noodle Salad
Mix and match your favorite veggies or swap in chicken instead of shrimp if that's what you're feeling!
Ingredients
Salad
- 1 tbsp olive oil
- 1 pound shrimp
- salt to taste
- pepper to taste
- 14 oz rice noodles
- 1 red bell pepper cut into thin strips
- 1 small head of cabbage chopped
- 6 oz snow peas cut in half
Dressing
- 1 garlic clove
- 1 lime juiced
- 1/3 cup tahini
- 2 tbsp soy sauce
- 1 tsp honey
- 2 tbsp olive oil
- 2 tbsp rice vinegar
Instructions
- Cook rice noodles according to the package directions. Once cooked, drain and rinse with cold water to keep from sticking and set aside. You can also drizzle with olive oil to make sure the noodles do not stick together.
- Place a medium pan over medium-high heat and drizzle with olive oil. Once hot, add the shrimp and season with salt and pepper. Cook for 2-3 minutes per side until pink and fully done. Set aside.
- Chop cabbage, rinse in cold water to clean, and set aside to dry.
- In a food processor or blender, blend garlic, lime juice, tahini, soy sauce, honey, olive oil, and rice vinegar until smooth, about 1-2 minutes.
- In a bowl, add cabbage, red pepper, snow peas, rice noodles, and shrimp. Drizzle with sauce and serve!
Notes
This is easy to make vegetarian by holding out the shrimp.
Other veggies that you could add are carrots, other colors of bell peppers, edamame, or cucumber.