Sunday, March 27, 2011
Spicy Shrimp Salad with Ginger-Garlic Dressing
Total Time: under 30 minutes (includes prep time)
Makes 2 servings
For the salad:
½ lb shrimp, cooked and peeled
4 oz rice noodles
1 red bell pepper, cut into thin strips
½ grated cucumber
1 C shredded Napa cabbage
Sauce for shrimp/dressing:
1 Tbsp grated ginger
1 tsp minced garlic
3 Tbsp fish sauce
2 tsp Sriracha or other chili paste, or to taste
Juice from 1 lime
1 tsp sugar
¼ C Water
Whisk together ingredients for dressing. Toss shrimp with 3 Tbsp of dressing in a separate bowl and set the shrimp and the remainder dressing aside while preparing the vegetables.
Boil a large pot of water for the rice noodles. Generously salt the water, add the noodles, and cook until tender. Strain and set aside.
To plate, split the shredded cabbage between plates, top with rice noodles, bell pepper, shrimp, and grated cucumber. Top with remaining dressing, or pass a bowl of it around the table.