This entrée-sized salad consists of rice vermicelli noodles, shrimp and julienned vegetables. It gets some kick from our Spicy Vietnamese Dressing.

Yield: Serves 4.



  • 4 oz (125 g) vermicelli rice noodles
  • Boiling water
  • 1 tbsp salted butter
  • 1 lb (500 g) frozen peeled raw shrimp, thawed and rinsed
  • 1 tbsp fresh lime juice
  • 1/8 tsp salt
  • 1/8 tsp freshly ground pepper
  • 1 cup thinly sliced iceberg lettuce
  • 1 cup julienned carrots
  • 1 cup julienned cucumber
  • 1 cup diagonally sliced green onions
  • Lime wedges
  • Fresh cilantro or basil leaves
  • Spicy Vietnamese Dressing*


  1. Place noodles in a bowl. Pour boiling water over noodles to cover. Let stand until noodles are tender, about 8 minutes.
  2. Meanwhile, melt butter in a large non-stick frypan over medium-high heat. Add shrimp, lime juice, salt and pepper; cook, stirring frequently, until shrimp are pink and opaque, about 3 minutes. Set shrimp aside.
  3. Drain noodles.
  4. Divide lettuce among 4 large soup bowls. Top with noodles, shrimp, carrots, cucumber and green onions, dividing equally. Garnish with lime wedges and cilantro. Serve immediately with Spicy Vietnamese Dressing.
Nutritional analysis per serving:

219 calories, 7.7 g fat, 28.1 g protein, 13.7 g carbohydrate, 2 g fibre, 338 mg sodium

*Ingredient not included in nutritional analysis.


Hot peppers cause severe skin and eye irritation. Wear disposable gloves when handling hot peppers and avoid touching any exposed skin.



  • 1/2 cup fresh lime juice
  • 1/3 cup fish sauce
  • 1/4 cup packed golden brown sugar
  • 1/4 cup water
  • 2 tbsp chopped shallot
  • 1 Thai red or green chile pepper, halved, seeded and chopped
  • 1 clove garlic, chopped
  • 2 tbsp shredded carrot

Yield: Makes 1 1/4 cups.


  1. Place all ingredients except carrot in a blender; blend until combined. Let stand for 20 minutes.
  2. Strain mixture through a fine sieve into a bowl; discard solids. Stir in carrots. May be refrigerated for up to 24 hours. Stir before using.
Nutritional analysis per 2 tbsp serving:

31 calories, 0.1 g fat, 0.7 g protein, 7.6 g carbohydrate, 0.3 g fibre, 685 mg sodium