With no oil in the dressing, this salad is light perfect for hot weather, terrific for a heart healthy diet. The rice noodles vary in terms of best cooking methods. Follow the instructions on the package if they differ from the ones provided below.
Ingredients
- 1 pound rice vermicelli
- 2/3 cup Asian fish sauce
- ½ cup white vinegar
- 1/3 cup sugar
- 2 garlic cloves, minced
- 1 pound medium shrimp, peeled
- ½ lemon
- 1 carrot, julienned
- 1 cucumber, peeled, seeded, and julienned
- 1 scallion (white and tender green parts), chopped
- 2–3 tablespoons chopped fresh cilantro
- 2–3 tablespoons chopped roasted peanuts
How to Make It
- Bring a large pot of water to a boil. Remove from the heat and add the rice vermicelli. Leave in the water for 3 to 5 minutes, until al dente. Rinse in cold water and drain well.
- To make the dressing, combine the fish sauce, vinegar, sugar, and garlic in a small saucepan. Heat gently, stirring constantly, until the sugar is dissolved. Set aside to cool.
- Bring a medium saucepan of water to a boil. Add the shrimp and lemon, reduce the heat, and poach the shrimp in barely simmering water until pink and firm, 3 to 5 minutes. Drain, discard the lemon, and set aside.
- Place the rice noodles in a large mixing bowl and pour in half the dressing. Toss well. Add the shrimp, carrot, cucumber, and scallion; toss again.
- Serve immediately, or hold for up to 1 day by refrigerating in an airtight container. To serve, divide the salad among individual dinner plates and garnish each with a sprinkling of cilantro and peanuts. Pass the remaining dressing at the table.