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Spring Roll Salad
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https://www.youtube.com/watch?v=CYi9ab88RbM
Ingredients
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oz
ml
Salad:
1lb or 1/2kg peeled deveined 26-30 raw shrimp
125g or 4 oz thin rice noodles
200g or about 1/4 of a green cabbage, thinly sliced
100g or about 1/8 of a red cabbage, thinly sliced
50g or 1 red bell pepper, thinly sliced
60-75g or 1med carrot, julienned
50g or 1/2c chopped cucumber
25-40g or 1/4 red onion, thinly sliced
10g or 2/3c cilantro, rough chopped (+ extra for garnish)
10g or 1/2c mint, rough chopped (+ extra for garnish)
Toasted peanuts, chopped
Dressing:
60g or 1/4c fish sauce
40g or 1/2c sugar
20g 1 1/2Tbsp rice vinegar
50g or 3 1/2Tbsp lime juice
5g or 2tsp garlic, minced/grated
10g or 5tsp grated ginger
15g or 1Tbsp sambal chili sauce
Instructions
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1.
Add shrimp to well salted boiling water. Remove from heat & allow to poach for 2.5-3min or until cooked. Transfer shrimp to plate/bowl & refrigerate.
2.
Bring shrimp water back to boil and add rice noodles and cook to package instructions. Drain, rinse well, and transfer to towel until ready to use.
3.
Add sliced veg & herbs to large bowl & top w/ cooled shrimp & drained rice noodles. Pour dressing over top. mix well to coat. Top with toasted peanuts & extra cilantro & mint.
