Thai Shrimp and Carrot Salad

Photo by: Jody Horton

by Whole Foods Market

over 3 years ago

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.

Serves 6

  • 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
  1. Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl.
  2. 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.

Nutrition Info:


  • 276 calories
  • 7g total fat
  • 1g saturated fat
  • 48mg cholesterol
  • 333mg sodium
  • 44g carbohydrate (4g dietary fiber, 5g sugar)
  • 11g protein
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