September 6th, 2018 10:41:00 am
This Vietnamese Shrimp Salad is a favorite. We've converted ingredients to be super healthy. You will love that it is light but very fulfilling for dinner.
See the ingredients listed below. To prepare this salad, first peel and cook your shrimp! Heat avocado or coconut oil (because these have heat tolerance) in your Titanium Frying Pan or Sauce Pan to medium heat. See our Frying Pans here. Season the shrimp to your liking and saute until cooked through. It just takes a few minutes each side and you can see it is ready when it turns a bright orange color and the transparency turns to white. Add your garlic to the pan during the last 40 seconds while cooking so that is it lightly sauted. At this point it smells so good you can hardly wait, but don't eat the shrimp yet! Set the shrimp aside on a plate.
Next, prepare your noodles. You can use any of their varieties but I am using the spinach one pictured here. They all taste pretty much the same (really no taste, they pick up the flavors you add, in this case the dressing). You rinse these to get that strange smell off of them. Then you do a quick dip boil. Drain. Set it aside to cool for the salad. I am boiling the noodles in a Titanium Universal Pot sometimes also called a sauce pan. You can see our Universal Pots here.
Prepare your cashews. Mine are whole organic, unsalted, so I use the mortar and pestle to grind them up a bit. Chop your baby bok choy, cilantro and mint... And rinse and drain the mung beans.
Next make the ingredible dressing that really sets this salad apart. You will drizzle this over the top of the entire salad once it is assembled.
Arrange the romaine, sprouts, carrots, cucumbers, bok choy, noodles, mint and cilantro in each bowl. Top with a healthy serving of shrimp. Next, sprinkle the cashews on top and squeeze fresh lime over each salad. And finally, pour some of your delicious homemade dressing over the top.
Following is a list of the ingredients to gather:
For the Shrimp:
For the Salad:
For the Dressing:
You could toss everything together, but I like to assemble in it groups around the exterior of the bowl. It makes a lovely presentation this way. Served this with a cool crisp light wine like possibly a pinot gris with citrus tones.
We hope you will enjoy this hearty yet light Vietnamese Shrimp Salad. Save some dressing to drizzle over noodles for a light snack the next day.
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