Shrimp And Vegetable Salad With Fresh Herb Dressing Recipe
Six servings
This wonderful salad was inspired by the filling of Vietnamese spring rolls, which often consists of cooked shrimp, shredded vegetables, and rice noodles. Chopped fresh cilantro and basil and the fresh lime dressing further accentuate the freshness and delicacy of the mixture.
1 pound medium shrimp, shelled and deveined
1/3 pound thin rice stick noodles, softened in hot water for 15 to 20 minutes and drained
3 carrots, peeled and grated (about 2 1/2 cups)
2 1/2 cups leafy lettuce, rinsed, drained, and cut into thin julienne shreds
2 1/2 cups bean sprouts, rinsed and drained
1/3 cup coarsely chopped fresh cilantro
1/3 cup coarsely chopped fresh basil
1 1/2 cups finely chopped scallion greens
Sweet and Sour Dressing:
1 1/4 teaspoons crushed dried chiles or dried chile flakes
Juice of 5 limes or 2 1/2 lemons (about 2/3 cup)
1/3 cup fish sauce, or more to taste
1/3 cup sugar
1 1/2 tablespoons minced garlic
1. Using a sharp knife, slice the shrimp in half lengthwise along the back. Heat 4 cups water in a saucepan until boiling, add the shrimp, and cook about 1 1/2 minutes, after the water has reached a boil. Drain in a colander and rinse under cold water. Drain again.
2. In a large stockpot, heat 2 quarts of water until boiling. Add the softened rice stick noodles and swirl in the hot water. Cook for 10 seconds, or until just tender. Drain thoroughly in colander and rinse under cold water. Clip the noodles, if desired, into 3-inch lengths and arrange on a deep serving platter.
3. Arrange the shrimp in the center of the platter with the carrots, lettuce, and bean sprouts in concentric circles around the shrimp.
4. In a medium bowl, soak the crushed red chiles or dried chile flakes in the lime juice for 2 to 3 minutes. Add the remaining Sweet and Sour Dressing ingredients, and stir to dissolve the sugar. Pour the dressing into a serving bowl.
5. Sprinkle the chopped cilantro, basil, and scallions on top of the shrimp and vegetables. Spoon the dressing over the salad, or serve on the side at room temperature or chilled.
Cilantro, also called Chinese parsley or fresh coriander, has been used in Chinese medicine since A.D. 600. The herb and its seeds are said to aid digestion. The Cantonese recommend cilantro soup for treating bad breath. Cilantro- and-ginger tea is also drunk to relieve the symptoms of the common cold.
Basil has been used by Chinese doctors for centuries. It is believed to invigorate the body, promote circulation, and aid digestion. According to Dr. Albert Leung, author of "Better Health with (Mostly) Chinese Herbs and Foods," an 8th-century recipe for treating a cough consisted of a basil-ginger bread, to be eaten on an empty stomach.
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