Rice Noodle Salad with Endive, Shrimp & Soy-Ginger Dressing
- 3 tbsp soy sauce
- 1 1/2 tbsp honey
- 3 tbsp fresh lime juice
- 1 1/2 tbsp water
- 1 1/2 tbsp minced fresh ginger
- 1 large clove garlic, minced
- 1/4 tsp dried chile flakes (or more to taste)
- 1 package (6.75 oz.) rice noodles (rice sticks/vermicelli)
- 2 tsp canola oil
- 3/4 lb large shrimp, peeled and deveined
- 1 head endive
- 1 red bell pepper, diced
- 3 tbsp finely chopped fresh mint
- 1/4 cup chopped fresh cilantro
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Chile flakes, dried (1/4 tsp)
- Cilantro, fresh (1/4 cup)
- Endive (1 head)
- Garlic (1 large clove)
- Ginger, fresh (1 1/2 tbsp)
- Mint, fresh (3 tbsp)
- Red bell pepper (1)
- Seafood
- Shrimp, large (3/4 lb)
- Condiments
Soy sauce (3 tbsp)
- Cooking & Baking
- Canola oil (2 tsp)
- Honey (1 1/2 tbsp)
- Pasta & Grains
- Rice noodles (1 package)
- Drinks
- Lime juice, fresh (3 tbsp)
- Water (1 1/2 tbsp)
Preparation
Read recipe preparation on cookincanuck.com
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Recipe Stats
Published January 9, 2012 (1 year ago).
73 people saved this recipe.
