Summer salads have my name all over them. And who wants to make a hot dinner when it’s even hotter outside? This salad was even better the next day. Yum.
Summer Roll Salad
1 box rice noodles, broken in half and cooked according to pkg directions, drain, then add the noodles in to a bowl & toss in 1/3 cup sesame oil plus 1 tbsp. ginger paste and set aside
2 lbs. large shrimp, peeled and cooked until pink
3 green onions, sliced
1 jalapeno sliced
1 cup shredded or matchstick carrots
1 cup shredded red cabbage
1 red pepper thinly sliced
1/2 English cucumber, sliced thin
2 cups arugula
1/2 cup fresh basil
Cilantro and sesame seeds for garnish.
Prepare your vegetables while your noodles are cooking.
Once the noodles are done, and mixed with the sesame oil and ginger, then combine with the vegetables & cooked shrimp. Toss to mix together. Serve room temperature or chilled and garnish with the avocado, sesame seeds, cilantro and a drizzle with Hoisin sauce just before serving.
Happy dinnertime! XO