Thai Shrimp And Carrot Salad

Name: Thai Shrimp And Carrot Salad
Ingredients: 8 ounce uncooked brown rice noodles; 1/4 cup lime juice; 1/4 cup rice vinegar; 1/8 teaspoon crushed red chile pepper; 1/2 pound cooked, peeled and deveined medium shrimp, tails removed; 3 cup shredded carrots; 1/2 cup dry-roasted unsalted peanuts; 1/2 cup sliced shallots; 1/3 cup chopped mint

Whole Foods Market|Sept. 5, 2013 9:44 am EST

4 (1 ratings)

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A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it. Click here to see the Ultimate Guide to Buying Shrimp

Servings

6

Ingredients

8 ounce uncooked brown rice noodles
1/4 cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp, tails removed
3 cup shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped mint

Directions

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine the 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.