Shrimp & Rice Noodle Salad

I love salads. 

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They are such a lovely assortment of textures and flavors, and the ingredient possibilities are endless; say you stay strictly on the vegetarianside- you’re safe with a hearty salad packed with plant based protein (think spinach, legumes, tofu, barley.. the list goes on!)..  or packed with chicken, lean beef, or seafood- the carnivores, like myself, are winning, too.  

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The cafeteria here at work features a custom salad everyday, and with daily email blast of ‘lunch specials’ I ‘oooo and ahhh’ over what they have for the day- wishing I could spend my monies on a salad.  Today it is Chicken Taco Salad (complete with the big crunchy shell), yesterday it was Balsamic Salmon & Strawberry Cobb..


I suppose I should stick with my heated leftovers.  

Today’s CB salad is inspired by one of Asian decent- particularly close to it’s cousin- the slaw

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Any of my CB people know my love for a good slaw.  Although this was served in the CB house as a side dish, it would most definitley suffice as a supper salad.

The dressing for this noodle salad would work on your favorite slaw- but two key ingredients you MUST never forget, whether this salad, or any other Asian inspired dressing: sesame oil, which is absolutely one of my favorite ingredients for finishing a dish, and ginger. The flavor of them together brings dishes to a whole other level.

So- in case you didn’t catch this, salads are my favorite thing to eat.  Or one of them at least. My palate is not snobby- I have a WIDE range of flavor preferences, but nothing beats a hearty salad. 

What about you?  Favorite thing to eat? 

Shrimp & Rice Noodle Salad

Yield: 6 servings

Serving Size: 2 cups


  • 1/2 cup fresh lime juice
  • 2 tablespoons apple cider vinager
  • 2 tablespoons minced peeled fresh ginger
  • 1 1/2 tablespoons toasted sesame oil
  • 1 teaspoon salt
  • 3/4 teaspoon crushed red pepper
  • 1/2 teaspoon pepper
  • 2 garlic cloves, minced
  • Salad
  • 3 cups (3-inch) diagonally sliced asparagus (about 1 pound)
  • 8 ounces uncooked fine rice noodles or angel hair pasta
  • 1 pound cooked small salad shrimp, thawed if frozen
  • 1 medium cucumber, peeled, halved-lengthwise, seeded, and thinly sliced
  • 1/2 cup thinly sliced radishes
  • 1/2 cup sliced green onions (about 3)
  • 3/4 cup chopped fresh tomato
  • 1/3 cup chopped fresh cilantro
  • 3 tablespoons chopped unsalted, dry-roasted peanuts (optional)


For the dressing, combine lime juice and next 8 ingredients (juice through garlic) in a large bowl, and stir well with a whisk.

Steam asparagus, covered, 1 1/2 minutes. Set aside.

Cook noodles in boiling water 1 1/2 minutes; drain. Rinse under cold water. Drain well.

Add asparagus, cooked noodles, shrimp, and next 5 ingredients (shrimp through cilantro), and toss well. Sprinkle with chopped peanuts.

Nutritional Information:

Calories: 280; Fat: 7 g; Carbohydratel: 42 g; Fiber: 3 g; Protein: 16 g; Sodium: 530 mg

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