When all I want is something refreshing, crunchy, and full of bright, tangy flavours. This salad is exactly that.
One of my favourite pantry staples this time of year is Thai rice noodles. They cook in just minutes, absorb flavour beautifully, and make the perfect base for fresh herbs, crunchy vegetables, and grilled shrimp. This is the kind of meal that’s perfect for summer lunches, backyard dinners, easy entertaining, or meal prep, and one you’ll find yourself making on repeat.
Cold Thai Rice Noodle Salad with Grilled Shrimp & Lime Herb Dressing
Salad
- 450 g large shrimp, peeled and deveined
- 1 tbsp neutral oil
- 1 tbsp soy sauce
- 1 tsp fish sauce
- 1 tsp maple syrup or honey
- 250 g Thai rice stick noodles
- 2 Persian cucumbers, thinly sliced
- 1 cup shelled edamame
- 2 cups shredded red cabbage
- 3 green onions, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 1/4 cup roasted peanuts, roughly chopped
- As desired, crispy shallots, as for serving
- 4 lime wedges
Dressing
- 3 tbsp fresh lime juice
- 2 tbsp fish sauce
- 1 tbsp soy sauce
- 1 tbsp maple syrup or honey
- 1 tsp sesame oil
- 1 garlic clove, grated
- 1 small red chili, finely chopped (optional)
Instructions
- Toss the shrimp with the oil, soy sauce, fish sauce, and maple syrup. Marinate for 15 to 20 minutes, then grill or sear until lightly charred and cooked through.
- Cook the Thai rice noodles according to the package directions. Drain and rinse under cold water until completely chilled.
- Whisk together all of the dressing ingredients.
- Toss the noodles with the cucumber, edamame, cabbage, green onions, mint, cilantro, and dressing mixture, until evenly coated.
- Top with the grilled shrimp, roasted peanuts, crispy shallots and serve with lime wedges.
Nutrition Facts (per serving, makes 4): 526 calories, 12 g fat, 67 g carbohydrates (5 g sugar, 6 g fibre), and 40 g protein.*
AI was used to calculate the nutrients for this recipe.