Vietnamese Summer Roll Salad

Source: Tasty Kitchen

A deconstructed summer roll salad. Less time consuming than making the rolls but full of all the same flavors.

Ingredients:

• 8 ounces, weight Bean Thread Noodles
• 1 Tablespoon Coconut Oil
• 2 whole Shallots, Thinly Sliced
• ½ pounds Shrimp, Shells, Veins And Tails Removed
• ½ cups Fish Sauce
• ½ cups Rice Vinegar
• 2 Tablespoons Soy Sauce or Tamari
• 2 Tablespoons Ginger, grated
• 2 whole Small Red Chilies, Diced or 2 tsp Crushed Red Pepper Flakes
• 2 Tablespoons Honey
• 1 whole Medium Cucumber, Julienned
• 2 whole Carrots, Peeled And Julienned
• 1 cup Bean Sprouts
• ⅓ cups Fresh Basil, Chopped
• ⅓ cups Fresh Cilantro, Chopped
• ⅓ cups Fresh Mint, Chopped
• ⅓ cups Roasted Peanuts, Smashed (Optional)
• 3 whole Lime Wedges

Directions:

Bring a pot of water to a boil and add noodles. Cook 3-5 minutes making sure not to overcook (refer to the package instructions for the specific timing for your noodles). Put the noodles into a colander to drain and rinse with cold water to stop the cooking process.

In a pan heat coconut oil over medium-high heat and add shallots. Cook until shallots are starting to get golden brown. Remove them from the pan and drain on a paper towel. 

Add shrimp to the pan and cook until cooked through, roughly 3-4 minutes. Then remove the shrimp from the pan.

To make the dressing: In a small bowl whisk together the fish sauce, rice vinegar, soy sauce, ginger, red chili pepper and honey.

To assemble the salad: In a large bowl add cucumber, carrot, bean sprouts and noodles, toss to combine. Add all of the herbs, shallots and peanuts, and top with shrimp. Squeeze lime wedges over the salad. 

Pour the dressing over the salad when ready to eat, otherwise noodles will get soggy. Serve with additional lime wedges.

Recipe adapted from Running With Tweezers.