Chopped Thai Noodle Shrimp Salad
Are you looking for a delicious, nutritious, and easy-to-make dish that’s perfect for summer? Look no further than the Thai shrimp salad! This light and refreshing cold salad combines rice noodles with chopped vegetables and nuts tossed in a homemade Asian peanut butter dressing. With a side of juicy shrimp, it’s incredibly simple to make - enjoy it all summer long!
Servings 12 servings
Calories 262kcal
Ingredients
Salad:
- 8 oz rice noodles
- 20 oz cooked shrimp
- 1 red pepper chopped small
- 1 yellow pepper chopped small
- ½ large english cucumber chopped
- ¾ cup shredded carrots
- ¾ cup shredded red cabbage
- ½ small red onion chopped
- ½ cup chopped green onion
- 1 cup chopped cashews
- sesame seeds
Dressing:
- ½ cup creamy peanut butter
- 3 tablespoon rice wine vinegar
- 3 tablespoon low sodium soy sauce
- 2 tablespoon honey
- juice of 1 lime
- 2 teaspoon sesame oil
- ¼ teaspoon ground ginger
- 2 cloves garlic minced
- 1 teaspoon sriracha
- ½ teaspoon salt
- 3-4 tablespoon 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.
Nutrition
Calories: 262kcal | Carbohydrates: 29g | Protein: 12g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.004g | Cholesterol: 60mg | Sodium: 608mg | Potassium: 328mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1869IU | Vitamin C: 37mg | Calcium: 54mg | Iron: 1mg