Whole Foods: Thai Shrimp & Carrot Salad


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Updated: 3/12/2013 8:58 am Published: 3/12/2013 8:58 am


Thai Shrimp and Carrot Salad

SERVES 6

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 with

tails removed

3 cups shredded carrots

1/2 cup dry-roasted unsalted peanuts

1/2 cup sliced shallots

1/3 cup chopped fresh mint

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine 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.


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