Ingredients

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Shrimp Ingredients

Shrimp adds a wonderful protein to the salad, bringing it all together and giving it a delightful seafood touch. Here’s what you’ll need:

1 lb shrimp, shells removed, pat to dry: Fresh shrimp is ideal for this salad. If you’re using frozen shrimp, make sure to thaw and dry it thoroughly before cooking.
1 tbsp olive oil, to fry the shrimp: A little oil helps cook the shrimp evenly and gives them a nice sear.
Salt and pepper: Simple seasonings to enhance the natural flavor of the shrimp.

Salad Ingredients

The base of this salad includes a mix of fresh veggies, noodles, and herbs that lend both flavor and texture. Here’s what you’ll need for the salad:

100 grams vermicelli noodles: These thin rice noodles are light and delicate, providing a perfect base for the salad. They’re soft, chewy, and soak up the dressing beautifully.
1½ cups purple cabbage, shredded: The purple cabbage adds a colorful crunch and a mild earthy flavor that pairs well with the freshness of the other vegetables.
2 mini cucumbers, chopped: Crisp cucumbers add a refreshing, hydrating crunch to the salad.
2 carrots, shredded: Sweet and crunchy, shredded carrots add texture and a subtle sweetness that balances the savory flavors.
1 jalapeño, chopped: For a little extra heat and spice, jalapeños offer a nice kick to the salad.
1 avocado, chopped: The creamy avocado adds richness to the salad and creates a wonderful contrast to the crunchy veggies.
¼ cup green onions, chopped: Green onions bring a mild onion flavor with a slight bite that adds freshness and brightness to the salad.
¼ cup fresh cilantro, chopped: Cilantro contributes a herby, citrusy freshness that elevates the flavors of the dish.
¼ cup fresh mint, chopped: Mint brings a cool, refreshing taste that perfectly complements the spicy dressing.
Peanuts (optional for topping): For an extra crunch, sprinkle some chopped peanuts on top of the salad before serving.

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Instructions

Step 1: Cook the Shrimp

Start by cooking the shrimp. Heat a medium-sized frying pan over medium heat and add the olive oil. Once the oil is hot, add the shrimp to the pan in a single layer. Cook the shrimp for about 1-2 minutes per side, or until they are pink and cooked through. Don’t overcook the shrimp, as they will become rubbery.

Once cooked, season with salt and pepper to taste, then set the shrimp aside to cool while you prepare the salad ingredients.

Step 2: Prepare the Vermicelli Noodles

While the shrimp are cooling, prepare the vermicelli noodles according to the package instructions. Typically, you’ll need to soak the noodles in hot water for about 5-7 minutes until they are tender but still firm. Once cooked, drain and set aside.

Step 3: Make the Peanut Dressing

To make the peanut dressing, simply add all the dressing ingredients (olive oil, soy sauce, rice wine vinegar, garlic, ginger, peanut butter, sriracha, honey, lime juice, and water) into a small bowl. Whisk everything together until smooth and well combined. Taste and adjust the seasoning if needed by adding more lime juice or water to reach your desired consistency.

Step 4: Assemble the Salad

In a large serving bowl, start by placing the cooked vermicelli noodles at the bottom. Layer the shredded purple cabbage, chopped cucumbers, shredded carrots, chopped jalapeño, avocado, green onions, cilantro, and mint on top of the noodles. Toss everything together gently, making sure the ingredients are evenly distributed.

Step 5: Add the Shrimp and Dressing

Once the salad ingredients are mixed, top the salad with the cooked shrimp. Drizzle the creamy peanut dressing generously over the shrimp and salad. Toss everything together gently until the salad is fully coated in the dressing.

Step 6: Serve and Enjoy

Once everything is well-mixed, serve the salad immediately. If desired, top with chopped peanuts for an added crunch.

Notes

Shrimp Substitutions: If you’re not a fan of shrimp or prefer another protein, you can easily swap it out for grilled chicken, tofu, or even thinly sliced steak.
Noodle Variations: If vermicelli noodles are not available, feel free to substitute them with rice noodles, soba noodles, or even quinoa for a gluten-free option.
Vegan Adaptation: To make the dish vegan, swap the honey for maple syrup or agave nectar and use a plant-based peanut butter and sriracha. You can also replace shrimp with tofu or tempeh.
Serving Suggestions: This salad makes a perfect light lunch or dinner on its own, but it can also be served as a side dish alongside grilled meats, fish, or even a bowl of miso soup.
Storage: If you have leftovers, store the salad and dressing separately to keep the ingredients fresh. The salad will last for about 1-2 days in the fridge, but the dressing will stay good for a few more days.

Author: Paula Susan
Prep Time: 20 minutes
Cook Time: 5 minutes