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Thai Salad with Shrimp and Sesame Dressing

  • Servings:

    Serves 6 as an appetizer
  • Prep Time:

    30 minutes
  • Cook Time:

    0 minutes


4 cups boiling water
1/2 (6.75 oz) pkg maifun rice sticks (rice noodles, located in the Asian aisle)
1 1/2 cups matchstick-cut carrots
4 each Scallions, thinly sliced
1 each jalapeno, deveined, seeded and finely chopped
4 cups thinly sliced napa cabbage
1 (1 lb) pkg large shrimp, thawed, rinsed, and tails removed
2 tablespoon thinly sliced fresh basil
2 tablespoon Fresh mint, chopped
1 each cucumber, peeled, seeded, and cut into 1-inch strips
1/2 cup coarsely chopped roasted, unsalted peanuts
2 tablespoons chopped cilantro
6 tablespoons rice vinegar
5 teaspoons sugar
4 1/2 teaspoons toasted sesame oil
3/4 teaspoon minced garlic
1/4 teaspoon Crushed red pepper flakes, or to taste
Thai Salad with Shrimp and Sesame Dressing


1. Pour boiling water over the rice noodle sin a large heatproof bowl. Let noodles soak for 10 minutes. Drain and rinse well with cold water. Coarsely chop noodles.
2. While noodles soak, place carrots, scallions, and jalapeƱo in a large servingbowl. Layer on cabbage, then shrimp, basil, mint, and cucumber. Top with a layerof noodles.
3. In a small bowl, whisk dressing ingredients together until sugar is dissolved.Alternately, combine the ingredients in a jar with a tight-fitting lid and shake until smooth and evenly blended. Spoon dressing over salad. Garnish with peanuts and cilantro.
4. Refrigerate until ready to serve. Toss well just before serving.
Source: Hannaford fresh Magazine, March - April 2011


Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 340 kcal (17%)
Calories from Fat 99 kcal (0%)
Total Fat 11 g (17%)
Saturated Fat 2 g (8%)
Cholesterol 115 mg (38%)
Sodium 150 mg (6%)
Total Carbohydrates 41 g (14%)
Dietary Fiber 4 g (16%)
Protein 20 g (33%)
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a