Bright herbs, succulent shrimp, pungent fish sauce, and plenty of fresh vegetables—you could find a similar salad in many Vietnamese restaurants. And for good reason: it's a winning combination. Serve a big bowl alongside grilled seafood for a southeast Asian dinner, or dole out smaller portions for a satisfying lunch.
Vietnamese Shrimp Salad
Yield: 4 to 6 servings
Active Time: 20 minutes
For the shrimp: 1 tablespoon olive oil 1 pound shrimp, peeled and deveined Sea salt and freshly ground pepper, to taste 2 cloves garlic, minced
For the salad: 2 cups chopped romaine lettuce Large handful mung bean sprouts 4 carrots, cut in matchsticks 1 english cucumber, cut in matchsticks 2 packages shirataki noodles, rinsed for 30 seconds and drained 1 cup mint leaves 1/2 cup roughly chopped cilantro Lime slices, to serve 1/3 cup roughly chopped cashews