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This Thai-style noodle salad is chockfull of fresh summer flavors. It requires a good amount of prep work but the resulting taste is well-worth the effort. Ww 6 points
- 8 ounces packaged rice noodles, wide width
- 2 tablespoons fresh lime juice
- 2 tablespoons water
- 1 1⁄2 tablespoons fish sauce
- 1 tablespoon low sodium soy sauce
- 3 tablespoons light coconut milk
- 1⁄4 teaspoon sesame oil
- 2 tablespoons reduced-fat peanut butter, crunchy-variety
- 1 tablespoon light brown sugar, unpacked
- 1 1⁄2 tablespoons garlic, minced
- 2 tablespoons jalapeno peppers (do not touch seeds with bare hands) or 2 tablespoons serrano chilies, minced (do not touch seeds with bare hands)
- 1 tablespoon lemongrass, minced
- 2 small shallots, peeled and thinly sliced
- 3 tablespoons fresh cilantro leaves, picked off the stem and washed
- 3 tablespoons fresh mint leaves, fresh, picked off the stem and washed
- 2 tablespoons fresh basil leaves, washed and torn
- 1⁄4 cup green cabbage, shredded
- 1⁄4 cup red cabbage, shredded
- 1⁄4 cup carrot, shredded
- 8 ounces frozen shrimp, peeled, precooked, thawed and cut in half lengthwise
- 2 medium scallions, thinly sliced on a diagonal
- Fill a large, deep pot with very hot tap water. Add noodles and cover; set aside.
- To make dressing, combine lime juice, water, fish sauce, soy sauce, coconut milk, oil, peanut butter and sugar in a medium bowl; whisk until well-combined.
- Add garlic, jalapeno, lemon grass and shallot to same bowl; mix to combine. Add cilantro, mint, basil, both cabbages and carrots; mix again to combine.
- Taste a noodle to see if they are ready. They should be slightly al dente. Drain and rinse in cold water. Add noodles to bowl and toss to coat. Add shrimp and scallions; mix again and let sit for at least 10 minutes or up to overnight in the refrigerator.
- Yields about 1 1/3 cups per serving.
- To save yourself a little time, consider buying a pre-packed slaw mix to replace the shredded carrot and green and red cabbage.