4
1 rating

Thai Shrimp and Carrot Salad

Whole Foods Market

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

Click here to see the Ultimate Guide to Buying Shrimp

Ingredients

  • 8 Ounces uncooked brown rice noodles
  • 1/4 Cup lime juice
  • 1/4 Cup rice vinegar
  • 1/8 Teaspoon crushed red chile pepper
  • 1/2 Pound cooked, peeled and deveined medium shrimp, tails removed
  • 3 Cups shredded carrots
  • 1/2 Cup dry-roasted unsalted peanuts
  • 1/2 Cup sliced shallots
  • 1/3 Cup chopped mint

Directions

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine the lime juice, vinegar, and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots, and mint. Serve shrimp mixture over rice noodles.

Nutritional Facts
Servings6
Calories Per Serving273
Total Fat7g10%
Sugar5gN/A
Saturated0.9g4.7%
Cholesterol48mg16%
Protein12g23%
Carbs42g14%
Vitamin A533µg59%
Vitamin B120.4µg7%
Vitamin B60.2mg12.3%
Vitamin C8mg14%
Vitamin E2mg10%
Vitamin K8µg10%
Calcium69mg7%
Fiber4g16%
Folate (food)56µgN/A
Folate equivalent (total)56µg14%
Iron1mg7%
Magnesium45mg11%
Monounsaturated3gN/A
Niacin (B3)3mg14%
Phosphorus228mg33%
Polyunsaturated2gN/A
Potassium400mg11%
Sodium329mg14%
Thiamin (B1)0.1mg9.9%
Zinc1mg8%