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Asian
Noodle, Shrimp and Vegetable Salad with Sesame Lime Dressing
This
salad is perfect for nights it's too hot to cook or
when you're in the mood for something substantial,
yet lighter on calories than a "normal" pasta
supper. The type of vegetables you choose is entirely up
to you. I've made this with heirloom tomatoes, sweet
corn cut off the cob and arugula. I've had it with
chicken and thinly sliced steak. I've had the dressing
with mango, papaya, shrimp, Asian noodles and green onions.
Blanched bean sprouts and chopped peanuts make lovely additions
too.
Make
Ahead Tip:
After you get the supper dishes cleaned up and the kids
are planted firmly in front of their homework, drag out
a large pot, fill with water, bring to a boil and cook
noodles. Remove, drain and set aside in large ziplock
bag. Add snow peas, broccolini and shrimp to water. When
cooked, drain, rinse under cold water, drain again and
add to bag with noodles.
If you've got ten more minutes and a smidge of patience
remaining, whisk together the dressing and store in a
refrigerator dish. When you walk into the house starving
after a long day, you can be eating in five minutes!
Serves
4
Ingredients
For the
Dressing
 |
|
| 3/4 |
cup
rice vinegar |
| 1
1/2 |
teaspoons
fish sauce |
| 1 |
teaspoon
sweet chili sauce |
| 1
1/2 |
teaspoons
sesame oil |
| 2 |
teaspoons
sugar |
| 1/4 |
teaspoon
garlic powder |
For the
Salad
|
|
| 6 |
ounces
rice noodles, cooked and drained |
| 1 |
pound
peeled and deveined, boiled shrimp, cut into bite size
pieces or left whole |
| 1/2 |
pound Broccolini or Broccoli Rabe, blanched and cut
into bite size pieces |
| 1/2 |
pound
snow peas, blanched, cut into bite size pieces |
| 3 |
green
onions, very thinly sliced |
| 1/2 |
cup
loosely packed cilantro leaves |
| 1/2 |
cup
loosely packed mint leaves, very roughly chopped |
 |
To
prepare the dressing, place all ingredients in a large
salad bowl and whisk until combined. Add salad ingredients,
toss until well coated. Serve immediately.
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