Sunday, May 5, 2013

Vietnamese Summer Roll Salad


Thai Chicken Salad is a family favorite--but I think we may have a replacement! This salad has all the element of delicious Spring Rolls only in a salad form--what could be better. It is gluten free, has little fat but is very high on flavor. Vietnamese Summer Roll Salad will make it on my menu often this summer. Please do try it. The prep took a few minutes but the shrimp cooks up in a minute and it is ready to eat. There are complete detailed recipe instructions on Tasty Kitchen. But here are the basics and our adaptations.

Vietnamese Summer Roll Salad
8 ounces Mai Fun glass noodles, thin
2 whole shallots, sliced thin
1 tablespoon coconut oil
1/2 pound shrimp, deveined and shelled
1/2 cup fish sauce
3/4 cup rice wine vinegar
2 tablespoons grated ginger
1/2 teaspoon red chili flakes
2 tablespoons honey
1 whole cucumber, partially peeled and cut in match stick pieces
2 peeled carrots, julienne
1/2 of a large red pepper, cut in match stick pieces
1 cup bean sprouts
1 cup finely shredded cabbage or Napa
1/2 cup chopped basil
1/2 cup chopped cilantro
1/2 cup chopped peanuts
fresh lime wedges 


Make the dressing by combining the fish sauce, vinegar, ginger, chili flakes and honey in a small bowl, whisk together.

Put dry noodles in a bowl, pour boiling water over noodles and let sit in the water until noodles are tender, about 6-8 minutes. Drain noodles and rinse with cold water, drain again.
Heat coconut oil over medium high heat and add shallots. Cook shallots until golden brown, remove from pan. Add shrimp to the hot pan and cook for about 3-4 minutes--don't overcook. Remove shrimp from the pan. 
Assemble the salad in a large bowl by combining the cucumber, carrot, bean sprouts, red pepper, noodles and cabbage. Toss to combine. Add the basil and cilantro, shallots and peanuts. Top with shrimp. If you are going to consume the entire salad add the dressing and toss. Serve with lime wedges. This salad will feed about 6 main dish servings. You can also serve the dressing on the side--this way the salad will keep in the fridge for a day or two.
Printable Recipe

1 year ago-----Potatoes Au Gratin in a Crock Pot
2 years ago----Baked Creamy Pork Taquitos
3 years ago----Salsa--Quick
4 years ago----Amazing Chocolate Toffee Sugar Cookies
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14 comments:

Beth said...

This salad looks amazing! I think I'd like it too.

Deb@CookingOnTheFrontBurner said...

This looks amazing....so fresh looking!

Annmarie Pipa said...

wow...that looks and sounds FABULOUS!!!! thank you for the recipe!

Mary Bergfeld said...

Cindy, this really is a great idea. The salad looks delicious and it is perfect for lighter appetites. Have a wonderful day. Blessings...Mary

Andrea_TheKitchenLioness said...

Cindy, there you are with another wonderful recipe for a very delicious looking salad - the ingredients sound fabulous, I think I would love to eat a rather large serving of this salad, please! I adore glass noodles along with lots of vegetables and shrimp in Asian salads. fabulous recipe!

Chaya said...

I agree with you. This looks like the perfect salad for the warm weather.m This would make a delightful lunch.

Denise said...

Thanks for having a gluten-free recipe Cindy! I've been wanting to ask you for quite awhile now if you had some great GF stuff, so I'm super excited. This one looks delicious and I can't wait to try it out on my family.

Jeni IGOTTHISMARTHA said...

The salad looks so good! I love those glass noodles!

Heather Whoneedsacape said...

looks so yummy!!!

Saw it at I should be mopping the floor!

Amber Brady said...

That looks like it's packed with flavor! Thanks for sharing at Sweet & Savory Saturdays #12!

~Amber
Dessert Now, Dinner Later!
http://dessertnowdinnerlater.blogspot.com

Carol said...

We made this for dinner last night. It tasted fantastic! I'm looking forward to the leftovers for lunch today. Next time I will add some mint in addition to the basil.

Carol said...

We made this for dinner last night. It tasted fantastic! I'm looking forward to the leftovers for lunch today. Next time I will add some mint in addition to the basil.

Krista Low said...

I have been slow to the party when it comes to Vietnamese food. I've discovered it for the first time this year, but I love it! The flavors are so wonderful. This salad looks wonderful! The shrimp, the spice, the lime. Yum. This will be featured @ Great Idea Thursday's this week! Krista @ A handful of Everything :)

Jules@Happy House and Home said...

Pinning this! It looks amazing! Thank you so much! It's only 7:45 a.m. and I could go for this right now!