Thai Shrimp and Carrot Salad

I am always looking for new recipes for myself and for my Harter House friends. Today I found this fresh Asian Salad compliments of Whole Foods.

A light and refreshing salad served over a bed of rice noodles, this dish can easily transform into a vegetarian side by leaving out the shrimp. It's best eaten the day you make it.

















Serves 6
Ingredients

8 ounces uncooked rice noodles
1/4 Cup lime juice
1/4 cup rice vinegar
1/8 teaspoon crushed red chile pepper
1/2 pound cooked, peeled and deveined medium shrimp with tails removed
3 cups shredded carrots
1/2 cup dry-roasted unsalted peanuts
1/2 cup sliced shallots
1/3 cup chopped fresh mint



Method

Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine lime juice, vinegar and crushed red pepper to make a dressing. Toss noodles with 2 tablespoons of dressing. Toss remaining dressing with shrimp, carrots, peanuts, shallots and mint. Serve shrimp mixture over rice noodles.

Nutrition

Per serving: 290 calories (70 from fat), 8g total fat, 1g saturated fat, 75mg cholesterol, 160mg sodium, 61g total carbohydrate (8g dietary fiber, 7g sugar), 24g protein