Chilled Thai Noodle and Shrimp Salad with Peanut Dressing
"This Thai-style noodle salad is chockfull of fresh summer flavors. It requires a good amount of prep work but the resulting taste is well-worth the effort...."
INGREDIENTS
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8 ounces packaged rice noodles
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1 tablespoon lemon grass, minced
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2 tablespoons fresh lime juice
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2 small uncooked shallots, peeled and thinly sliced
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2 tablespoons water
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3 tablespoons cilantro, leaves, fresh, picked off the stem and washed
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1 1/2 tablespoons fish sauce
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3 tablespoons mint leaves, fresh, picked off the stem and washed
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1 tablespoon low-sodium soy sauce
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2 tablespoons basil, leaves, fresh, washed and torn
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3 tablespoons light coconut milk
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1/4 cup cooked green cabbage, shredded
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1/4 teaspoon sesame oil
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1/4 cup uncooked red cabbage, shredded
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2 tablespoons reduced-fat peanut butter, crunchy-variety
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1/4 cup shredded carrots
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1 tablespoon unpacked light brown sugar
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8 ounces uncooked shrimp, frozen, peeled, precooked, thawed and cut in half lengthwise
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2 cloves (1 1/2 tablespoons) garlic, minced
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2 medium uncooked scallions, thinly sliced on a diagonal
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2 tablespoons jalapeño peppers or serrano chile, minced
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