Description
Welcome to a fresh and vibrant dish that will elevate your summer meals—Chopped Thai Noodle Shrimp Salad. If you’re looking for a deliciously light, nutritious, and easy-to-make recipe, you’re in the right place. This Thai-inspired noodle salad features succulent shrimp, crunchy vegetables, and a creamy peanut butter dressing that’s perfect for any occasion. Whether it’s a casual family lunch or an outdoor picnic, this dish is sure to impress.
Ingredients
- 8oz rice noodles – Cooked and cooled under cold water.
- 20oz cooked shrimp – Fresh or thawed from frozen.
- 1 red bell pepper – Chopped into small pieces.
- 1 yellow bell pepper – Chopped into small pieces.
- 1/2 large English cucumber – Chopped into bite-sized pieces.
- 3/4 cup shredded carrots – Adds a sweet, crunchy texture.
- 3/4 cup shredded red cabbage – For a vibrant color and crunch.
- 1/2 small red onion – Finely chopped.
- 1/2 cup chopped green onions – Adds a fresh, sharp flavor.
- 1 cup chopped cashews – For a rich, nutty crunch.
- Sesame seeds – To sprinkle on top for extra texture.
Dressing Ingredients:
- 1/2 cup creamy peanut butter – The base of the rich dressing.
- 3 tbsp rice wine vinegar – Adds tangy acidity.
- 3 tbsp low-sodium soy sauce – For salty umami flavor.
- 2 tbsp honey – Adds a hint of sweetness.
- Juice of 1 lime – Provides a citrusy freshness.
- 2 tsp sesame oil – Adds depth and richness.
- 1/4 tsp ground ginger – For warmth and spice.
- 2 cloves garlic, minced – A savory base.
- 1 tsp sriracha – For a little heat.
- 1/2 tsp salt – To taste.
- 3–4 tbsp water – To thin the dressing to your desired consistency.
Instructions
Step 1: Cook the Noodles
Start by cooking the rice noodles according to the package instructions. Once done, rinse them under cold water to prevent them from sticking. Set aside.
Step 2: Prep the Vegetables
Chop the red and yellow bell peppers, cucumber, and red onion into small, bite-sized pieces. Shred the carrots and red cabbage, and chop the green onions and cashews.
Step 3: Make the Dressing
In a medium bowl, whisk together the peanut butter, rice wine vinegar, soy sauce, honey, lime juice, sesame oil, ginger, garlic, sriracha, and salt. Gradually add water until the dressing reaches your desired consistency.
Step 4: Combine the Ingredients
In a large salad bowl, combine the cooked noodles, chopped vegetables, half of the cashews, and shrimp. Pour the peanut dressing over the salad and toss everything together using tongs until well-coated.
Step 5: Garnish and Serve
Sprinkle the remaining cashews and sesame seeds over the salad. Serve immediately or chill in the refrigerator for an hour before serving. Enjoy this refreshing salad cold!
Notes
- Use Fresh Ingredients: For the best flavor and texture, use fresh vegetables and herbs.
- Add More Protein: For a heartier meal, add extra shrimp or grilled chicken.
- Make It Vegetarian: Substitute shrimp with tofu or tempeh for a vegetarian option.
- Spice Level: Adjust the sriracha to control the heat level. Add more for a spicier kick!