Too hot to cook? Cold, rice noodle salads are perfect for those dog days of summer when the last thing in the world you feel like doing is turning on the stove. I made a double batch of this salad to take on a recent camping trip and it was perfect. Light and refreshing yet filling at the same time. Cooked, shredded chicken or pork would be a good substitute for the shrimp (this photo makes me laugh - it's like all the shrimp are hiding under the noodles because they didn't want their picture taken). The toasted almonds add a nice crunch but chopped peanuts would make a good substitute.
Rice Noodle Salad with Shrimp, Carrots and Almonds
Servings: 4 large - recipe can be doubled
200 gr. dried thin rice noodles - soak in hot water until al dente, drain
1/3 cup lightly toasted slivered almonds
2 carrots, peeled and grated
1 rib celery, thinly sliced
1/2 red bell pepper, thinly sliced
1/4 cup chopped cilantro
4 scallions, thinly sliced
1/2 lb. cooked shrimp, peeled and deveined
Place all ingredients in a large bowl. Toss with the dressing.
1 large carrot. peeled and chopped
1 tsp. fish sauce
2- 3 Tbsp. rice vinegar
1 tsp. toasted sesame oil
1/4 cup canola oil
1 tsp. agave nectar
1 -2 tsp. Sriracha
a good pinch of salt
In a food processor, pulse the carrot until finely chopped. Add the remaining dressing ingredients. Blend until smooth. Adjust seasonings to taste. Salad will keep well, tightly covered in the fridge for up to 3 days.
Tags: Salad, Shrimp, Asian