Skip Navigation
Close
Search recipes, ingredients, articles, products...
Vietnamese Cilantro Shrimp Salad
 
Get started!

Ingredients

Noodle Mixture

1 (2-ounce) package bean thread noodles, crumbled

2 cups boiling water

2 cups shredded red cabbage

1 medium (1 1/2 cups) cucumber, cut into 1x1/4-inch strips

1 cup matchstick or julienne carrots

1 cup fresh pea pods, strings removed, sliced diagonally

1/2 cup sliced green onions

Topping

2 tablespoons Land O Lakes® Butter

2 tablespoons hoisin sauce

1 tablespoon rice vinegar

1 tablespoon sugar

1 pound medium uncooked shrimp, peeled, deveined

1/2 cup chopped fresh cilantro

1/2 cup chopped salted peanuts

Dressing

1/4 cup low sodium soy sauce

1/4 cup sugar

1 tablespoon fish sauce

1 tablespoon sesame oil

How to make

  1. STEP 1

    Soak bean thread noodles in boiling water 10 minutes; drain. Rinse under cold water. Place into serving bowl. Top with remaining noodle mixture ingredients.

  2. STEP 2

    Combine butter, hoisin sauce, 1 tablespoon sugar and vinegar in 10-inch skillet; cook over medium heat until sizzling. Add shrimp; cook, stirring constantly, 3-4 minutes or until shrimp turn pink.

  3. STEP 3

    Spoon shrimp mixture over noodle mixture. Sprinkle with cilantro and peanuts.

  4. STEP 4

    Whisk all dressing ingredients together in bowl until sugar is dissolved. Pour dressing over salad; toss to coat. Serve immediately.

Tip #1

If using frozen shrimp, thoroughly thaw and pat dry with paper towel.

Tip #2

Bean thread noodles are found in the Asian section of the supermarket. They are also called "cellophane noodles” because of their clear, white appearance when cooked.

Tried this recipe? Instagram it!
And don't forget to tag us @landolakesktchn.