Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing

This easy salad and Thai salad dressing recipe was shared with us by Whole Food’s Market in honor of their nationwide, one-day shrimp sale. Whole Foods boasts strict quality policies with their Responsibly Farmed Seafood standards.

But, whether or not you hit up this sale, the recipe below is a keeper! It uses fresh flavors that are perfect for the spring and summer months. I also love the simplicity. You can use shrimp that is already peeled and deveined, or skip the shrimp altogether for a light vegetarian / vegan meal or side. Plus, the Thai salad dressing uses just three simple ingredients, all of which are typically free from gluten and other top allergens.

Whole Food's Market

Fresh Shrimp and Carrot Salad with Quick Thai Salad Dressing

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Servings: 6 servings

Calories:

Ingredients Method Notes

Ingredients

  

1x2x3x?

• 8 ounces uncooked brown rice noodles
• ¼ cup lime juice
• ¼ cup rice vinegar
• ⅛ teaspoon crushed red chile pepper
• ½ pound cooked peeled and deveined medium shrimp with tails removed
• 3 cups shredded carrots
• ½ cup dry-roasted unsalted peanuts optional
• ½ cup sliced shallots
• ⅓ cup chopped fresh mint

Method

 

1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
2. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing.
3. Toss noodles with 2 tablespoons of dressing.
4. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint.
5. Serve shrimp mixture over rice noodles.

Notes

This recipe is Pescatarian, Dairy free, Egg free, Gluten free, optionally Peanut free, Tree Nut free, Soy free, Wheat free, and Sugar free.

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