Thai Shrimp and Carrot Salad
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.
- 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
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.