Vermicelli Shrimp Salad

This dish was inspired by Vietnamese-style vermicelli noodle bowls. Served with a spicy, aromatic dressing and lots of crunchy veggies, this recipe is perfect for a light summertime lunch.

Vermicelli Shrimp Salad
Makes 4 to 6 servings
  • ½ cup sugar
  • ½ cup rice vinegar
  • ½ cup fish sauce
  • 3 tablespoons fresh lime juice
  • 1 tablespoon grated fresh ginger
  • 1 tablespoon spicy garlic-chile sauce
  • 2 cloves garlic, grated
  • 3 tablespoons canola oil
  • 1 (8.8-ounce) package vermicelli rice noodles, cooked according to package directions
  • 36 jumbo cooked shrimp, peeled and deveined
  • 1 cup matchstick carrots
  • 1 cup matchstick cucumbers
  • ½ cup thinly sliced radish
  • ½ cup thinly sliced green onion
  • ½ cup chopped peanuts
  • ½ cup torn fresh mint leaves
  • ½ cup chopped fresh cilantro
  • Lime wedges, to serve
  1. In a medium bowl, whisk together sugar, vinegar, fish sauce, lime juice, ginger, garlic-chile sauce, and garlic until well combined. Whisk in oil in a slow, steady stream until combined. Cover and refrigerate for up to 1 week.
  2. Divide rice noodles among serving bowls. Top with shrimp, carrots, cucumbers, radish, and green onion. Drizzle about ¼ cup dressing onto each serving. Sprinkle with peanuts, mint, and cilantro. Serve with lime wedges.