Asian Noodle, Shrimp and Vegetable Salad with Sesame Lime Dressing
This salad is perfect for nights it's too hot to cook or when you're in the mood for something substantial, yet lighter on calories than a "normal" pasta supper. The type of vegetables you choose is entirely up to you. I've made this with heirloom tomatoes, sweet corn cut off the cob and arugula. I've had it with chicken and thinly sliced steak. I've had the dressing with mango, papaya, shrimp, Asian noodles and green onions. Blanched bean sprouts and chopped peanuts make lovely additions too.
Make Ahead Tip: After you get the supper dishes cleaned up and the kids are planted firmly in front of their homework, drag out a large pot, fill with water, bring to a boil and cook noodles. Remove, drain and set aside in large ziplock bag. Add snow peas, broccolini and shrimp to water. When cooked, drain, rinse under cold water, drain again and add to bag with noodles.
If you've got ten more minutes and a smidge of patience remaining, whisk together the dressing and store in a refrigerator dish. When you walk into the house starving after a long day, you can be eating in five minutes!
Serves 4
Ingredients
For the Dressing |
|
| 3/4 | cup rice vinegar |
| 1 1/2 | teaspoons fish sauce |
| 1 | teaspoon sweet chili sauce |
| 1 1/2 | teaspoons sesame oil |
| 2 | teaspoons sugar |
| 1/4 | teaspoon garlic powder |
|
|
| 6 | ounces rice noodles, cooked and drained |
| 1 | pound peeled and deveined, boiled shrimp, cut into bite size pieces or left whole |
| 1/2 | pound Broccolini or Broccoli Rabe, blanched and cut into bite size pieces |
| 1/2 | pound snow peas, blanched, cut into bite size pieces |
| 3 | green onions, very thinly sliced |
| 1/2 | cup loosely packed cilantro leaves |
| 1/2 | cup loosely packed mint leaves, very roughly chopped |
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To
prepare the dressing, place all ingredients in a large salad bowl and whisk
until combined. Add salad ingredients, toss until well coated. Serve immediately.
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