Ingredients
Scale
- 2 cups mixed greens
- 1 cup shredded carrots
- 1 cup sliced cucumber
- 1/2 cup red bell pepper, thinly sliced
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh mint, chopped
- 1/4 cup chopped green onions
- 1/2 cup cooked shrimp, sliced
- 1/2 cup rice noodles, cooked
- 1 tablespoon sesame seeds
- 1 tablespoon rice vinegar
- 2 tablespoons soy sauce
- 1 tablespoon honey
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- 1 tablespoon lime juice
- 1 tablespoon sriracha sauce
- 2 tablespoons olive oil
Instructions
- Prepare all ingredients by rinsing and drying the mixed greens.
- Shred carrots and slice cucumber and red bell pepper, then add them to a large salad bowl.
- Chop fresh cilantro, mint, and green onions, adding them to the bowl.
- Slice cooked shrimp and add to the mix.
- In a separate bowl, prepare the dressing by mixing ginger, garlic, rice vinegar, soy sauce, honey, lime juice, and sriracha.
- Slowly drizzle olive oil while whisking to create an emulsified dressing.
- Pour the dressing over the salad mixture, tossing gently to coat.
- Sprinkle sesame seeds over the top before serving.
- Serve immediately or refrigerate for up to an hour.
Notes
Store leftover salad in an airtight container; best eaten within a day for freshness.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: Asian
- Diet: Pescatarian
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 7g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 50mg