Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing

Cookin Canuck

Ready in: 45 minutes
Servings: 4
Dairy Free
Very Popular

Ingredients

  • 2 tsp canola oil
    Oil, Vinegar, Salad Dressing
  • 1/4 tsp dried chile flakes (or more to taste)
    Spices and Seasonings
  • 1 head endive
    Produce
  • 1/4 cup chopped fresh cilantro
    Produce;Spices and Seasonings
  • 1 1/2 tbsp minced fresh ginger
    Produce;Ethnic Foods;Spices and Seasonings
  • 3 tbsp finely chopped fresh mint
    Produce;Spices and Seasonings
  • 1 large clove garlic, minced
    Produce
  • 1 1/2 tbsp honey
    Nut butters, Jams, and Honey;Health Foods
  • 3 tbsp fresh lime juice
    Produce
  • 1 red bell pepper, diced
    Produce
  • 1 package (6.75 oz.) rice noodles (rice sticks/vermicelli)
    Pasta and Rice;Gluten Free;Ethnic Foods
  • 3/4 lb large shrimp, peeled and deveined
    Seafood
  • 3 tbsp soy sauce
    Ethnic Foods;Condiments
  • 1 1/2 tbsp water
    Beverages

Steps

  • Combine all ingredients in a small bowl and whisk until combined.For the salad: Cook rice noodles according to package instructions, rinse in cold water and set aside.
  • Heat canola in a large skillet set over medium-high heat.
  • Add shrimp and cook until the shrimp is just cooked through, about 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.Meanwhile, cut the endive in quarters lengthwise and slice into 1/2-inch pieces.In a large bowl, combine cooked rice noodles, cooked shrimp, endive, red bell pepper, mint and cilantro.
  • Pour in dressing and toss the salad to combine all of the ingredients.
  • Serve.

Nutrition

  • Calories: 346.92  cal  (17.35%)
  • Fat: 4.07  g  (6.26%)
  • Saturated Fat: 0.48  g  (2.97%)
  • Carbohydrates: 54.56  g  (18.19%)
  • Sugar: 8.49  g  (9.43%)
  • Cholesterol: 214.32  mg  (71.44%)
  • Sodium: 1532.12  mg  (66.61%)
  • Protein: 22.38  g  (44.76%)
  • Vitamin K: 266.25  µg  (253.57%)
  • Vitamin A: 3530.56  IU  (70.61%)
  • Selenium: 48.22  µg  (68.88%)
  • Vitamin C: 53.22  mg  (64.51%)
  • Manganese: 1.2  mg  (59.78%)
  • Folate: 188.57  µg  (47.14%)
  • Phosphorus: 301.49  mg  (30.15%)
  • Fiber: 5.28  g  (21.13%)
  • Copper: 0.42  mg  (20.86%)
  • Zinc: 3.11  mg  (20.74%)
  • Iron: 3.7  mg  (20.56%)
  • Calcium: 203.21  mg  (20.32%)
  • Potassium: 572.67  mg  (16.36%)
  • Vitamin E: 2.4  mg  (15.99%)
  • Magnesium: 63.49  mg  (15.87%)
  • Vitamin B5: 1.34  mg  (13.42%)
  • Vitamin B12: 0.63  µg  (10.49%)
  • Vitamin B3: 1.95  mg  (9.76%)
  • Vitamin B2: 0.16  mg  (9.62%)
  • Vitamin B1: 0.14  mg  (9.45%)
  • Vitamin B6: 0.18  mg  (8.85%)

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