Thai Glass Noodle Salad with Peanut Dressing
Servings: 4
Ingredients
- 8 oz cooked glass noodles or rice noodles
- 1 lb large or jumbo, shrimp, cooked, peeled and deveined
- ¼ small red cabbage, shredded
- 1 small red bell pepper, thinly sliced
- 1 small carrot, shredded
- ½ medium jalapeño, diced (seeds removed)
- ½ large seedless English cucumber, cut into cubes
- 2 green onions (scallions), sliced thinly
- ½ cup roasted salted peanuts, chopped
- ¼ cup fresh cilantro leaves
- black and white sesame seeds, for garnish
- sriracha sauce for serving, if desired
Peanut Dressing:
- ¼ cup creamy peanut butter
- 1 tablespoon fresh lime juice
- 1 tablespoon toasted sesame oil
- ½ tablespoon fish sauce
- 2 tablespoon rice vinegar
- 1 tablespoon sweet chili sauce
- ½ tablespoon coconut aminos, or low sodium soy sauce
- 1 teaspoon fresh ginger, grated
Instructions
- Making the dressing: 1. Add peanut butter to a microwave-safe liquid measuring cup or bowl and heat on high for 30 seconds. 2. Add remaining ingredients and whisk until smooth. 3. Set aside until salad is assembled. Prepping the salad: 1. Cook shrimp in boiling water until pink and opaque, about 2-3 minutes. You can cook them in the shells, or remove prior. Remove shrimp with slotted spoon, and return pot of water o stove. 2. Cook noodles in the same pot, according to package directions. Drain and cool slightly, about 10 minutes. 3. Add all salad ingredients to a large bowl and toss well with dressing. 4. Sever with sriracha, if desired. Can be served warm, or chilled.