Colourful rice vermicelli and shrimp salad with peanut sauce

Name: Colourful rice vermicelli and shrimp salad with peanut sauce
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 2
Cuisine: En
Ingredients: 2 oz rice vermicelli; ½ cup shredded carrot (+/-); 1 cup shredded lettuce (+/-); ½ cup shredded red cabbage (+/-); ½ cup sliced cucumber (+/-); 3,5 oz peeled shrimp (+/-); 2 tbsp peanut butter / peanut purée; 1 tbsp salted soy sauce; 1 tbsp toasted sesame oil; 1 tsp agave syrup or honey; 1 tsp sriracha sauce (optional); 1 small garlic clove; 1 small piece fresh ginger; ⅓ cup fresh coriander (+/-); ¼ cup unsalted roasted peanuts (+/-)

vote now

Starter

Very Easy

19 min

444 Kcal

Looking for a fresh, colorful salad with a difference? This rice vermicelli and shrimp spring roll salad is perfect: light yet filling, with a mix of crunchy vegetables (carrot, red cabbage, cucumber, lettuce...) that add texture to every bite! And the real twist is the peanut sauce: creamy, slightly sweet-savory thanks to the soy sauce and agave syrup, with a touch of pizzazz provided by garlic, ginger... and a little sriracha if you like it spicy. The result: an easy-to-make, super-balanced salad, perfect for a quick lunch:)

Materials

1 peeler (optional)
1 kettle (or saucepan)
1 chopping board
1 knife
1 colander

Preparation

Preparation15 min

Cook time4 min

Mise en place:
Wash vegetables and peel if necessary. Cut carrot into strips using a vegetable peeler. Finely chop cucumber, red cabbage and lettuce.
Remove coriander leaves. Shell shrimps. Chop peanuts coarsely.
Vermicelli:
Cook rice vermicelli in boiling water, covered, for 4 minutes. Drain and run under cold water.
Sauce:
Combine the peanut puree, salted soy sauce, toasted sesame oil, agave syrup, sriracha sauce, crushed garlic clove and piece of ginger to make a smooth sauce.
Garnish:
Place the rice vermicelli in the bottom of the dish, cover with the garnishes, alternating green garnishes with garnishes of other colors.
Pour the sauce over the top and sprinkle the chopped roasted peanuts.
Mix everything together at the last minute and serve :-)

Rate this recipe

Excellent !!! Very good Good so so Not good

FAQ ❓

What can I use instead of rice vermicelli in this salad?

Replace the rice vermicelli with cooked rice noodles or rice. Feel free to use sweet potato glass noodles if you have them!
This salad is gluten-free, and the options for replacing vermicelli are gluten-free.

What vegetables can be added to this colorful salad?

You can use vegetables like carrots, lettuce, red cabbage and cucumber like we did, or add other vegetables, fresh or grilled.

How can I replace the sauce if I don't like peanuts?

You can replace the sauce with nuoc-mam sauce, and the chopped peanuts with sesame seeds.

Can I replace shrimp with another protein?

Yes, you can replace the shrimp with grilled chicken, tofu or even legumes for a vegetarian version.

What if I don't like coriander?

You can of course replace it with green onions, chives or mint!

Nutrition

for 1 serving / for 100 g

Calories: 444Kcal

Carbo: 32.8g
Total fat: 22.8g
Saturated fat: 4.1g
Proteins: 22.9g
Fibers: 6.1g
Sugar: 7g
ProPoints: 12
SmartPoints: 13

Nutritional information for 1 serving (199g)

Attributes

Keep refrigerated

Zero waste

PetitChef_Official

Questions

Photos of members who cooked this recipe

Post your photo of this recipe

Comments

Rate this recipe:

Excellent !!! Very good Good so so Not good

Colourful rice vermicelli and shrimp salad with peanut sauce

Ingredients

Peanut sauce:

Toppings:

Materials