Name: Rice Noodle Salad with Shrimp, Cabbage, Carrots & Crispy Shallots
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 6 medium carrots; 1 small bunch cilantro; 3 (2 ½ cm) pieces ginger root; 1 ½ jalapeño peppers; 3 limes; 1.02 kg raw peeled shrimp, fresh or frozen; 1 ½ small heads red cabbage; 3 shallots; black pepper; flat rice (pad thai) noodles; garlic powder; mayonnaise; salt; sesame seeds; soy sauce; toasted sesame oil

Rice Noodle Salad with Shrimp, Cabbage, Carrots & Crispy ShallotsRice Noodle Salad with Shrimp, Cabbage, Carrots & Crispy Shallots — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

6 medium carrots

1 small bunch cilantro

3 (2 ½ cm) pieces ginger root

1 ½ jalapeño peppers

3 limes

1.02 kg raw peeled shrimp, fresh or frozen

1 ½ small heads red cabbage

3 shallots

black pepper

flat rice (pad thai) noodles

garlic powder

mayonnaise

salt

sesame seeds

soy sauce

toasted sesame oil

Instructions

Fill a large pot about halfway with hot water (from the tap), cover, and bring to a boil over high heat. Once boiling, remove from heat, uncover, and add rice noodles. Soak for 10 minutes (or prepare according to package instructions). Drain in a colander and rinse under cold water; set aside.

Meanwhile, wash and dry the fresh produce.

Preheat a large skillet over medium heat.

While the skillet heats up, if using frozen shrimp, place them in the colander and run under cold water to thaw them slightly and remove any ice crystals. (If using fresh shrimp, skip this step.) Place the shrimp on a clean towel or paper towels and pat dry.

Once the skillet is hot, add oil and swirl to coat the bottom. Add shrimp, then season with salt and pepper; cook, stirring occasionally, until just cooked through and starting to color, 3-4 minutes. Transfer to a plate and set aside to cool. (Reserve skillet for later use.)

Meanwhile, peel, halve, and slice shallots lengthwise into thin strips.

Return skillet to medium heat, add more oil, and swirl to coat the bottom. Add shallot and salt; cook, stirring occasionally, until golden and starting to crisp, 3-4 minutes. Transfer shallots to a paper towel-lined plate.

While the shallots are cooking, peel and mince ginger. Place in a large bowl.

Juice limes into the bowl with the ginger. Add mayo, soy sauce, and spices, then whisk to combine the dressing.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon to reduce spice level. Mince and add to the bowl with the dressing. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Halve each cabbage lengthwise, cut out the core, and slice crosswise into thin (shred-like) strips. Add to the bowl.

Peel, trim, and halve carrots lengthwise, then cut crosswise into thin half-moons. Add to the bowl.

Shave cilantro leaves off the stems; discard stems and roughly chop the leaves. Add to the bowl.

Add drained noodles and shrimp to the bowl, then toss to combine the salad.

To serve, divide noodle salad between plates or bowls; top with crispy shallots and sesame seeds. Enjoy!

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