Rice Noodle Salad with Endive, Shrimp and Soy-Ginger Dressing
3 tbsp soy sauce
1 1/2 tbsp honey
3 tbsp fresh lime juice
1 1/2 tbsp water
1 1/2 tbsp minced fresh ginger
1 large clove garlic, minced
1/4 tsp dried chile flakes (or more to taste)
1 package (6.75 oz.) rice noodles (rice sticks/vermicelli)
2 tsp canola oil
3/4 lb large shrimp, peeled and deveined
1 head endive
1 red bell pepper, diced
3 tbsp finely chopped fresh mint
1/4 cup chopped fresh cilantro
1. For the dressing: Combine all ingredients in a small bowl and whisk until combined.
2. For the salad: Cook rice noodles according to package instructions, rinse in cold water and set aside.
3. Heat canola in a large skillet set over medium-high heat. Add shrimp and cook until the shrimp is just cooked through, about 2 minutes per side. Take care not to overcook the shrimp or they will become rubbery.
4. Meanwhile, cut the endive in quarters lengthwise and slice into 1/2-inch pieces.
5. In a large bowl, combine cooked rice noodles, cooked shrimp, endive, red bell pepper, mint and cilantro.
6. Pour in dressing and toss the salad to combine all of the ingredients. Serves 4.
Dara Michalski is one of five food bloggers associated with our OnDiva ambassadorship. She is the writer, recipe developer and photographer behind the award-winning food blog, Cookin’ Canuck.