If you follow my blog, you probably know that I grew up having “Vietnamese Sunday Dinner” at Mr. Lee’s restaurant across town. Our family of five loved sharing the classic fresh rolls appetizer filled with savory meatballs or cooked shrimp. The crunchy veggies, bright herbs and tangy fish dipping sauce hits all of the right flavor notes.
Today’s recipe is the result of making these delicious fresh rolls at home. Inevitably, I always end up with leftover “filling” and as a result, this salad was created. Like it spicy? Add more chili paste or experiment with fresh chilis or jalapenos. Want to keep it kid friendly? Skip the chili paste entirely. Make it a meal by serving with rice noodles.
Your fork is waiting.
Vietnamese Shrimp SaladPrint Reviews
- 8 oz cooked ready-to-eat shrimp sliced in half horizontally
- 1 c seedless cucumber thinly sliced
- 2 carrots grated
- 1/4 c fresh mint minced
- 1/4 c fresh basil minced
- Place shrimp, cucumber, carrots, mint and basil in a medium bowl.
- Whisk together dressing in a small bowl then pour on top of the shrimp salad. Toss well to combine. Adjust for seasoning if needed.