Ingredients
Salad:
- 8oz rice noodles
- 20 oz cooked shrimp
- 1 red pepper, chopped small
- 1 yellow pepper, chopped small
- 1/2 large english cucumber, chopped
- 3/4 cup shredded carrots
- 3/4 cup shredded red cabbage
- 1/2 small red onion, chopped
- 1/2 cup chopped green onion
- 1 cup chopped cashews
- sesame seeds
Dressing:
- 1/2 cup creamy peanut butter
- 3 tbsp rice wine vinegar
- 3 tbsp low sodium soy sauce
- 2 tbsp honey
- juice of 1 lime
- 2 tsp sesame oil
- 1/4 tsp ground ginger
- 2 cloves garlic, minced
- 1 tsp sriracha
- 1/2 tsp salt
- 3–4 tbsp water to thin to desired consistency
Instructions
- Cook rice noodles according to package then rinse under cold water. Set aside.
- Chop and prep all veggies. Thaw or cook shrimp if not used fresh cooked.
- Mix all dressing ingredients together. Whisk well and add enough water until desired consistency.
- In a large bowl, add cooked rice noodles, chopped peppers, cucumber, carrots, cabbage, red onion, green onion, half of the cashews, and shrimp.
- Pour dressing all over salad and mix with tongs until salad is evenly coated.
- Sprinkle with remaining cashews and sesame seeds. Enjoy! Best served cold.
Category: dinner, shrimp, meal prep, saladMethod: stovetopCuisine: Thai