Vietnamese Spring Roll Salad

Ingredients

• Rice noodles

  Dry

  8 oz or 227g

• Sesame oil

  Salad or cooking

  1 tsp or 5g

• Shrimp

  Crustaceans, mixed species, raw

  14 oz or 397g

• Cucumber

  Peeled, raw

  1 medium or 201g

• Carrots

  Raw

  1 cup grated or 110g

• Mung beans

  Mature seeds, sprouted, raw

  ⅔ cup or 69g

• Fresh cilantro

  Coriander leaves, raw

  ⅔ cup or 11g

• Spearmint

  Fresh

  ⅔ cup or 61g

• Peanuts

  All types, raw

  ⅓ cup or 49g

• Cabbage

  Chinese (pak-choi), raw

  ½ head or 420g

Directions

1. To Make The Rice Noodles: Cook rice noodles according to package instructions. Once they are cooked, rinse them with cold water under a strainer until completely chilled. Then transfer to a large mixing bowl, drizzle with sesame oil, and toss until the noodles are evenly coated with the oil.
2. To Make The Sauce: Whisk all ingredients together until evenly combined.
3. To Bring Everything Together: Add the remaining ingredients (shrimp, cucumber, carrots, bean sprouts, cilantro, mint, peanuts, cabbage, and sauce) to the noodles, and toss until evenly combined. Taste, and season with salt and pepper as needed.
4. Serve immediately (with extra lime wedges for squeezing!), or refrigerate for up to 3 days.
5. add extra shrimp if need more protein