Vietnamese Cilantro Shrimp Salad

Vietnamese Cilantro Shrimp Salad
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Serve this crunchy shrimp salad warm or chilled.
50 min
Prep Time
55 min
Total Time
6 servings

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
1/2 cup
sliced green onions
1 cup
matchstick or julienne carrots
1 cup
fresh pea pods, strings removed, sliced diagonally

Topping

2 tablespoons
Land O Lakes® Butter
2 tablespoons
hoisin sauce
1 tablespoon
sugar
1 tablespoon
rice vinegar
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
sesame oil
1 tablespoon
fish sauce

Directions

  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. Combine butter, hoisin sauce, 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. Spoon shrimp mixture over noodle mixture. Sprinkle with cilantro and peanuts.
  4. Whisk all dressing ingredients together in bowl until sugar is dissolved. Pour dressing over salad; toss to coat. Serve immediately.

Recipe Tips

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

- 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.

Nutrition Facts (1 serving)

Calories
300
Cholesterol
105mg
Carbohydrates
31g
Protein
16g
Fat
13g
Sodium
1240mg
Dietary Fiber
3g

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