For vegans, sub in tofu for the shrimp. Yes, it’s that easy.
(Instead of eating out last night according to the plan, we ate in.)
After this meal Bobby said, “I guess we don’t have to go out for Vietnamese anymore.” This meal was better than most Vietnamese restaurants we have found in the city. It cost about $5 for everything (that’s overestimating), which is much cheaper than eating out in New York.
As an alternative dressing you can add on a peanut sauce – mix together peanut butter, hoisin, rice vinegar, and fish sauce – heavy on the peanut butter – and you will have a really fabulous topper. We used that in addition to the dressing below because I prepared the peanut dressing for a side dish.
Maggie’s Vietnamese Shrimp Salad
Ingredients (serves 2)
- 1/2 head of iceberg lettuce (romaine is fine too), chopped
- 1/2 cup cilantro, chopped
- 3 scallions, thinly sliced
- 2 servings Asian noodles (I used ramen – real ramen, not the dorm food) (vermicelli are great too)
- 1 tablespoon olive oil
- 2 cloves of garlic, crushed and chopped
- 1.5 cups frozen cooked shrimp
- 1/2 large onion, chopped
- 1/4 cup rice vinegar
- 2 tablespoons grapefruit juice
- 2 tablespoons lemon juice (or lime)
- 1-2 teaspoons sugar
- ground pepper, to taste
- Make the dressing by stirring all dressing ingredients together until the sugar dissolves.
- Heat the olive oil in a pan on high heat. Add the garlic and onions; saute for 2-3 minutes. Add the shrimp and saute for another minute or 2. If the shrimp is uncooked, cook until they are done through. Remove from heat.
- Cook the noodles as directed on the package, then rinse with cool water until they are room temperature. Drain, but not too much (sometimes noodles can dry out depending on what kind you used).
- Mix together the lettuce, cilantro, scallions, and noodles; top with the shrimp mix. Add the dressing.
I served this with spring rolls (recipe will come tomorrow). Here is my old spring roll recipe.