Whole Foods prepared Thai Shrimp and Carrot Salad on Lowcountry Live, Wednesday February 20th.
Thai Shrimp and Carrot Salad
A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian option 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
- 2 teaspoon crushed red chi le 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
- 4 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.
This makes 6 servings.