Thai Shrimp and Carrot Salad

Thai Shrimp and Carrot Salad
Contributor
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

6
Servings
694
Calories Per Serving
Deliver Ingredients

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

Total Fat
13g
19%
Sugar
25g
28%
Saturated Fat
2g
8%
Cholesterol
5mg
2%
Carbohydrate, by difference
132g
100%
Protein
19g
41%
Vitamin A, RAE
7µg
1%
Vitamin B-12
3µg
100%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
3mg
4%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
65mg
7%
Choline, total
33mg
8%
Copper, Cu
1mg
0%
Fiber, total dietary
13g
52%
Fluoride, F
3µg
0%
Folate, total
214µg
54%
Iron, Fe
30mg
100%
Magnesium, Mg
182mg
57%
Manganese, Mn
2mg
100%
Niacin
15mg
100%
Pantothenic acid
2mg
40%
Phosphorus, P
514mg
73%
Riboflavin
1mg
91%
Selenium, Se
56µg
100%
Sodium, Na
421mg
28%
Thiamin
1mg
91%
Water
68g
3%
Zinc, Zn
5mg
63%

Thai Shopping Tip

To find the ingredients you need to cook Southeast Asian cuisine, try to find specialty grocery stores in the Asian neighborhoods in your town.

Thai Cooking Tip

Southeast Asian Cuisine is about the balance of flavors between sweet and sour; hot and mild. When working with Asian chiles, the smaller ones are usually spicier. Handle with caution and care.