Ingredients
Scale
- For the Salad:
- 200g (7 oz) rice vermicelli noodles
- 2 large heads butter lettuce, washed and torn into bite-sized pieces
- 1 cup shredded carrots
- 1 large cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/2 cup fresh mint leaves
- 1/2 cup fresh cilantro leaves
- 450g (1 lb) cooked shrimp, peeled and deveined (or pan-seared chicken breast/tofu)
- For the Creamy Peanut Dressing:
- 1/2 cup natural creamy peanut butter
- 1/4 cup low-sodium soy sauce (or tamari for gluten-free)
- 3 tablespoons rice vinegar
- 2 tablespoons fresh lime juice
- 2 tablespoons maple syrup (or agave nectar)
- 1 tablespoon grated fresh ginger
- 2 cloves garlic, minced
- 1-2 tablespoons warm water (to thin)
- 1 teaspoon sriracha (optional, for a kick)
- For Garnish:
- 1/4 cup crushed roasted peanuts
- Lime wedges
Instructions
- Cook the rice vermicelli noodles according to package directions. Drain, rinse with cold water to prevent sticking, and set aside to cool.
- If using raw shrimp, chicken, or tofu: Heat a drizzle of oil in a pan over medium heat. Cook shrimp until pink and opaque (about 2-3 minutes per side), chicken until cooked through and no longer pink (about 5-7 minutes per side), or tofu until golden brown and crispy (about 4-5 minutes per side). Slice chicken or tofu into strips if needed.
- Prepare the creamy peanut dressing: In a small bowl, whisk together the peanut butter, soy sauce, rice vinegar, lime juice, maple syrup, grated ginger, and minced garlic until smooth. Add warm water 1 tablespoon at a time until the dressing reaches your desired pourable consistency. Stir in sriracha if using.
- In a large salad bowl, combine the cooked and cooled vermicelli noodles, butter lettuce, shredded carrots, julienned cucumber, thinly sliced red bell pepper, fresh mint leaves, and cilantro leaves. Add the cooked shrimp, chicken, or tofu.
- Generously drizzle the creamy peanut dressing over the salad. Toss gently to ensure all ingredients are coated.
- Divide the salad among serving bowls. Garnish each serving with crushed roasted peanuts and a fresh lime wedge. Serve immediately and enjoy!
Notes
For meal prep, store the dressing separately and toss just before serving to prevent the salad from getting soggy. Feel free to customize your protein; grilled salmon, tempeh, or even a hard-boiled egg would also be delicious. This salad is also fantastic with added avocado slices or bean sprouts for extra crunch. Adjust the sriracha in the dressing to your preferred spice level.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Assembly & Pan-Frying
- Cuisine: Vietnamese
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 12g
- Sodium: 650mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 32g
- Cholesterol: 110mg