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Thai Shrimp and Carrot Salad

Thai Shrimp and Carrot Salad

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  • 8 Ounces uncooked brown 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, tails removed
  • 3 Cups shredded carrots
  • 1/2 Cup dry-roasted unsalted peanuts
  • 1/2 Cup sliced shallots
  • 1/3 Cup chopped mint


Cook noodles according to package directions. Rinse until cool, then drain and place in a large bowl. In a separate large bowl, combine the 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.

Nutritional Facts


Calories Per Serving273

Folate equivalent (total)56µg14%

Vietnamese Shrimp Salad with the Best Asian Dressing

When it comes to Southeast Asian cuisine, it’s usually Thai food that people rave about. That’s fair considering Thai food is indeed delicious, however, one should definitely not neglect Vietnamese food either. Vietnamese cuisine is absolutely wonderful, and many people actually prefer it over Thai food for many reasons. If you're not too familiar with Vietnamese food, this recipe is the perfect place to start because it's incredibly simple and doesn't take long to make. Traditional Vietnamese cuisine takes hours to cook, but this Vietnamese shrimp salad which already includes a homemade paleo-friendly dressing will only take half an hour.

The Perfect Dressing For The Perfect Salad

The secret sauce of this recipe is most definitely in the homemade dressing. By mixing together lime juice, honey, olive oil, apple cider vinegar, and a paleo approved fish sauce, you form a sweet and tangy base that also has a great seafood flavor as well. The addition of fresh cilantro (or parsley if you prefer), garlic cloves, chili flakes, and red onion round out all the distinct flavors in this dressing. Anyone who likes seafood will surely fall in love with this dressing recipe.

What’s a yummy dressing without an equally delicious salad base? This salad is made even better by adding a pound of shrimp in along with fresh carrots, cucumber, lettuce, cashew nuts, and a single red chili pepper (depending on how well you tolerate spicy food, you might consider adding more — be warned though, it can get HOT!) for a bit of added spice, you end up with an incredibly authentic Vietnamese style salad that mixes with the dressing perfectly. The chili pepper not only adds quite a kick to the salad, but studies have even suggested that intake of these hot peppers from the nightshade family may even help you to live longer. (1)

Looking to Make A Full Meal? Add Spring Rolls

Spring rolls, whether fresh or fried, are a staple in Vietnamese cuisine. They are great to serve at home or during picnics since they are so easy to eat and don’t take long to prepare at all. We’ve compiled a list of recipes that you can try if you want something heavier to accompany your Vietnamese salad. The best part about making spring rolls is how easily you can adjust the protein sources depending on you and your guests’ preferences. Choose between shrimp, chicken, beef, fish or pork for added variety.

If you consider yourself a connoisseur of Southeast Asian cuisine, then you definitely owe it to yourself to try out this Vietnamese shrimp salad. It’s the perfect combination of seafood along with sweet and spicy flavoring that’s so good, you might be opting for Vietnamese food over Thai food from here on out. But let’s be realistic — there’s no reason not to enjoy both as often as you’d like as they both provide some fantastic paleo-approved meal options that are packed with nutrients.

PS. As I’m sure you’ve noticed by now, I’m a huge fan of both Vietnamese and Thai food. However, my love for other dishes doesn’t end there. If you’re looking to try even more paleo-friendly dishes from around the world, check out these 15 authentic Korean recipes as well. And for lovers of Indian cuisine reading this, you absolute must try this Indian style paleo stew recipe. That’s not the only international style stew that I love though, as there’s also this incredible African “peanut” stew that includes chicken as well.

Shrimp Pad Thai Salad

Bursting with plenty of lean protein from the shrimp, this Pad Thai Salad recipe is fit as a main course. This recipe is courtesy of celebrity chef Bobby Flay&rsquos new cookbook Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle.

  • Learn how to make a spicy, nutty salad dressing
  • Instead of shrimp, you can add grilled chicken breast!

&ldquoPad thai, the peanut- and egg-laden Thai noodle dish, is a carb-lover&rsquos dream, but man, is it calorically dense! But I love all those nutty, sweet, spicy, and savory flavors. This salad is the healthy and delicious answer to all your cravings. It&rsquos fresh, crunchy, full of flavor, and loaded with lean protein &mdash totally satisfying.&rdquo &ndash Bobby Flay

We&rsquore a few weeks into 2018, and if your new year&rsquos resolution is to eat healthier, this book is perfect. Bobby Flay&rsquos mastery of big flavor using spices and fresh ingredients makes eating healthy easy, and not a sacrifice.

One of the biggest bonuses to Bobby Flay&rsquos cooking method is that he considers not just how each bite tastes, but also interesting textures and flavor combinations. For example, toasted Parmesan cheese adds nuttiness, chopped nuts add crunch, dried cherries add a chewy tartness. You won&rsquot miss the fat or the calories in these recipes!

In Bobby Flay Fit: 200 Recipes for a Healthy Lifestyle, Bobby shares smoothies and juices, breakfast bowls, snacks to fuel workouts, hearty salads, nourishing soups, satisfying dinners, and lightened-up desserts. With fitness tips and a look into the chef&rsquos daily healthy routines, this cookbook is for those who want to eat right without overhauling their pantries or sacrificing taste.

Here are some of my favorite recipes from the book. The recipe text has been blurred&hellip.we encourage you to buy the book if you like what you see!

For breakfast, Spelt Waffles with Blueberry Compote and Lemon Ricotta Cream.

Bobby&rsquos Roasted Green Beans with Tomatoes and Hazelnuts recipe is brilliant. Grape or cherry tomatoes are roasted in the oven to bring out the mellow sweetness. Take half of the roasted tomatoes and blend them with fresh parsley, garlic, vinegar and some hazelnuts to create a rich, nutty sauce to serve alongside the dish.

The book also features low-carb ways to enjoy your favorite dishes, like Eggplant Parmesan. Instead of breading and deep frying the eggplant, Bobby teaches you how to make this dish the authentic Italian way, no deep frying!

In the dessert section, how about Bittersweet Maple Bark with Quinoa, Cashews, Apricots and Cherries? At first, I was like &ldquoquinoa in chocolate?!&rdquo but Bobby says to think of this as &ldquogrown up rice crispies!&rdquo The quinoa is roasted to become crispy and crunchy.


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  • 3 tablespoons unrefined or roasted peanut oil (see Tip), divided
  • 4 large eggs, lightly beaten
  • ¼ cup lime juice
  • 1 tablespoon fish sauce
  • 1 tablespoon ketchup
  • 2 teaspoons brown sugar
  • ¼ teaspoon crushed red pepper (Optional)
  • 8 cups thinly sliced napa cabbage (from 1 head)
  • 16 peeled cooked shrimp (21-25 count), tails left on if desired
  • 1 cup grated carrot
  • ½ cup thinly sliced fresh mint and/or basil
  • ½ cup roasted peanuts, coarsely chopped
  • 2 scallions, sliced

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add eggs and cook, lifting the edges as they set to let uncooked egg run underneath. Flip and continue cooking until set, about 3 minutes. Transfer to a cutting board to cool.

Combine lime juice, fish sauce, ketchup, brown sugar and crushed red pepper (if using) in a small bowl. Whisk in the remaining 2 tablespoons oil. Place cabbage in a large bowl and toss with half the dressing.

Divide the cabbage among 4 plates. Slice the egg and arrange on top of the cabbage along with shrimp, carrot, mint and/or basil, peanuts and scallions. Drizzle with the remaining dressing.

Tips: All unrefined peanut oil--including roasted peanut oil--is extracted without using heat, so it has great flavor. It also delivers more heart-disease-preventing and cancer-fighting phytosterols than refined versions.

Stir-fried Thai Basil Shrimp

This Basil Shrimp is simple to make and will please anyone who is partial to Thai flavors. The dish comes together quickly and easily in the wok, and the stir-frying method keeps both the juiciness of the shrimp as well as the sweetness of the peppers in the dish, not to mention all of those wonderful nutrients! But it's the basil that matters the most in this dish, and you'll be amazed how this simple herb can add so much flavor to an otherwise simple stir-fry. ENJOY!

Green Papaya and Carrot Salad | Som Tam Carrot | ส้มตำแครอท

One day late last week I found myself staring into the fridge, wondering what to make for dinner. I spotted a bag of baby carrots and some green papaya that I had shredded earlier in the week. A little more looking around confirmed that I had all of the other ingredients needed to pound together a fresh Thai green papaya salad… with an American twist.

I say “American twist” because carrots are not traditionally used in Thai cooking. In fact, David Thompson writes in Thai food that when carrots were first introduced to Thailand, they were so foreign that they were referred to as “long orange turnips”. Nowadays, carrots are more familiar and so they are called by their English name, but they’re still not used extensively in Thai cooking.

That said, I had a great looking bag of fresh baby carrots sitting in my fridge, just waiting to be used. They seemed like they would work well in som tam — their crunchiness would mirror the crunchiness of the green papaya, their natural sweetness would add another dimension of sweet to the palm sugar-based dressing, and their vibrant orange would add a pretty pop of color to the salad.

And after pounding all of the ingredients together, the salad turned out just as I hoped it would. It was light, bright, and fresh, with the carrots simply adding to the salad without taking away any of the innate deliciousness of som tam. It’s nice to be able to incorporate non-traditional ingredients into traditional Thai dishes… and in this case, it was very nice to be able to use the carrots sitting in my fridge!

Thai Shrimp Crunch Salad

  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Total Time: 30 minutes
  • Course: Salad
  • Cuisine: Thai
  • Author: Sabrina Snyder

Thai Shrimp Crunch Salad made with a delicious and EASY peanut sesame dressing and topped with crispy shrimp and crunchy almonds. The perfect salad you'll crave every day! Pairs wonderfully with Pure Leaf® Unsweetened Green Iced Tea.


For the Thai Peanut Dressing

  • ½ cup smooth peanut butter
  • 2 tablespoons rice vinegar
  • 1 tablespoon honey
  • 1 tablespoon reduced-sodium soy sauce
  • ¼ cup water

For the Salad

  • 1 pound 16-20 shrimp deveined and peeled
  • 2 tablespoons canola oil
  • 1 tablespoon soy sauce
  • 4 cups chopped Napa cabbage
  • 1 carrot sliced very thinly
  • 1 red bell pepper sliced very thinly
  • 1 cucumber halved and thinly sliced
  • 1 cup edamame
  • 1/2 cup cilantro chopped
  • ½ cup chopped almonds
  • 1 lime cut into wedges for serving


Note: click on times in the instructions to start a kitchen timer while cooking.

Nutrition Information

Yield: 4 servings, Amount per serving: 557 calories, Calories: 557g, Carbohydrates: 33g, Protein: 42g, Fat: 31g, Saturated Fat: 4g, Cholesterol: 286mg, Sodium: 1465mg, Potassium: 1033mg, Fiber: 9g, Sugar: 13g, Vitamin A: 3910g, Vitamin C: 74.3g, Calcium: 327g, Iron: 5.4g

All images and text © for Dinner, then Dessert.

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Show me what you made on Instagram or Facebook and tag me at @DinnerthenDessert or hashtag it at #dinnerthendessert.

This is a sponsored post written by me on behalf of Pure Leaf® Tea. Find more Pure Leaf® inspired recipes here.

About the Author

Asian Noodle Salad with Shrimp

This Asian Noodle Salad has an amazing miso ginger dressing and the pan seared shrimp, crisp vegetables and fresh, bright herbs make this just cooked noodle salad a meal.

Miso is a Japanese seasoning that is widely used as a flavoring in the broth soups you get at sushi houses and restaurants. It is actually made from fermented soybeans, salt and often times rice or barley. It gives a rich, complex and slightly salty umami touch to soups, marinades, and in this dish, a salad dressing.

Miso also has many health benefits. It is complete protein containing all the essential amino acids. It assists in digestion, helps restore probiotics in our intestines and helps lower LDL cholesterol to name a few.

In this recipe I started out with the idea of making a soup with some ramen noodles and then decided I wanted fresh noodle sand was going to do a stir fry. Once I got back home I switched my direction and felt like playing with the idea of a cold noodle salad. I had fresh shrimp and there it began. With a miso inspired salad dressing bolstered with fresh and bright ginger it worked beautifully.

With lots of fresh veggies and herbs on hand after hitting up the Farmers Market over the weekend this was a cinch to put together, too. A squeeze of lime over the plated salad, some slivered almonds and sesame seeds to top it off and dig in.

I found that a salad like this with noodles needs to be eaten right away as the noodles tend to completely soak up all the dressing and then get too mushy. I like the firmness of them freshly cooked and cooled. If you want to make this ahead of time or save it for leftover, make the noodles to order separately.

So if you’ve bought miso before and used it once for a recipe, pull it out from the back of the refrigerator and let’s make some flavorful salad dressing. Enjoy!

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Thai Sesame Red Cabbage and Carrot Salad

I&rsquove been a little bit obsessed with cold salads lately that DON&rsquoT involve lettuce. This is my latest favorite. Thai Sesame Red Cabbage and Carrot Salad is cool, crunchy, and refreshing. It&rsquos packed with flavor from fresh mint, cilantro, and basil, with a toasted sesame dressing that&rsquos bursting with umami.

And it&rsquos SO PRETTY! Look at those beautiful colors. Red cabbage is a food blogger&rsquos best friend- it always photographs beautifully. Paired with the bright orange from the carrots, it&rsquos even more beautiful. I had almost a whole head of red cabbage leftover from making chipotle salmon tacos, so I whipped up this colorful salad with the rest.

Honestly, I don&rsquot know why it&rsquos called red cabbage. It&rsquos far more purple than red. Same with red onion. What gives?

I love how simple this salad is, but how much flavor it has.

The cabbage and carrots are crunchy and cool. The fresh basil, mint, and cilantro adds that awesome fresh herb flavor found in lots of Thai (and other South Asian) dishes.

And the sesame dressing&ndash oh boy.

Toasted sesame oil gives it tons of flavor, the fish sauce gives it a burst of salty umami, the ginger and lime juice brighten it up, and just a little bit of honey sweetens it up a bit.

I&rsquom about to put this dressing on EVERYTHING moving forward.

If you have a food processor with attachments, it can make shredding the cabbage and grating the carrots very easy. You can also cut the cabbage by hand with a sharp chef&rsquos knife and grate the carrots with a box grater.

What&rsquos your favorite way to use up extra red cabbage? I&rsquod love to hear about it in the comments.

Watch the video: Thai Shrimp and Carrot Salad. Recipes. 365 by Whole Foods Market (August 2022).