Ingredients
Dressing
1/4 cup thinly sliced shallots
1/4 cup chopped herbs - cilantro, basil, mint or any combination of the three
Juice of 1 lime
1/4 cup fish sauce
1 teaspoon dried red pepper flakes
1 teaspoon brown or granulated sugar
Salad
4 ounces thin rice noodles (also sold as rice vermicelli)
1 teaspoon high-heat oil, such as canola or grapeseed
1/2 pound shrimp, peeled
1/2 head green or savoy cabbage, finely shredded
Roasted peanuts, chopped
Preparation
In a small dish, mix together the dressing ingredients. Taste and adjust seasonings as needed, then set aside to let the shallots mellow.
To make the salad, cook the rice noodles according to the package directions, then drain and rinse with cold water to stop the cooking. While they are cooking, heat a large skillet on a high heat. Add the oil and cook the shrimp until pink and done, just a few minutes per side. Remove from heat.
To assemble the salad, place the cabbage at the bottom of a serving bowl, then top with the noodles. Add the shrimp, top with the dressing and garnish with peanuts.
