Get the Recipe: Summer Roll Salad
Rice vermicelli noodles combine with shrimp, mango, cabbage, cucumber and carrots, all tossed in a Vietnamese-style peanut sauce.
Ingredients
- 2 1/4 oz rice stick vermicelli noodles, cooked and rinsed in cold water *see Note 1 below
- 2 cups coleslaw mix, or shredded cabbage *see Note 2 below
- 6 inch Persian cucumber, match-sticked *see Note 3 below
- 1 cup carrots, match-sticked or shredded *see Note 4 below
- 2 small mangoes, such as Ataulfo, peeled and cut into strips
- 8-10 frozen cooked shrimp, thawed in cold water and chopped
- 2-3 Tablespoons peanuts, chopped
- handful fresh cilantro, chopped
- 1/4 cup green onion, chopped
Vietnamese Peanut Sauce:
- 1/2 cup creamy peanut butter
- 1/2 cup water
- 2 Tablespoons hoisin sauce
- Splash fish sauce, optional
- 2 garlic clove, peeled and minced
- 2 teaspoon granulated sugar
Instructions
- Tip! I find the long vermicelli a little unwieldy to eat, so I like to snap it in half before adding it to the boiling water. You can also cut it into smaller lengths after cooking with clean kitchen shears.
- Boil a large pot of water for the vermicelli noodles. When boiling, cook according to the package instructions (typically boil for 5-6 minutes). Drain and rinse with cold water to stop the cooking.
- Tip! Quickly thaw frozen shrimp by placing them in a bowl of cold water for 10-15 minutes.
- While the vermicelli is cooking, prepare the vegetables, shrimp and mango. Set aside.
- Assemble the salad by adding a layer of vermicelli noodles on the bottom of a shallow serving bowl. Scatter some coleslaw mix (or shredded cabbage) overtop of the noodles. Arrange the cucumber, carrots, mango and shrimp on top in sections on the top. Garnish with chopped peanuts and chopped cilantro.
- Make the peanut sauce by combining all the ingredients in a food processor or blender (or use an immersion blender). Blend until smooth. *If the sauce is a bit too thick, add additional water a Tablespoon at a time, as needed.
- Pour the peanut sauce over the top of the salad. To serve, toss the salad, combining all the ingredients and coating them with the sauce.
Notes
Note 1: Look for these noodles in the Asian food section at the grocery store. The brand I buy (Rooster Kongmoon Rice Stick Vermicelli) has 3 "blocks" of noodles (400g/14oz) total. You'll only need about 1/2 of a block per salad.
Note 2: I like to use store-bought coleslaw mix in this salad for the cabbage. It often comes with some extras, such as carrot or kale, as well. Alternatively, you can use shredded green or red cabbage.
Note 3: Start with a 6-inch chunk of Persian cucumber. Cut it into quarters, lengthwise. Cut away and discard the seeded, pointed side of each quarter, leaving a plank of the skin and a bit of flesh. Cut each plank into thin strips, and then cut all the strips in half across the middle to make 3" long sticks of cucumber.
Note 4: Store-bought match-sticked carrots are a great time-saver. Alternatively, you can use chopped spiralized carrot, shredded carrot or use a vegetable peeler to shave off long strips from the carrots and chop them.
Tips!
I like a saucy salad, so I make lots of the peanut dressing. You don't need to use all of it if you prefer less. Keep the extra in the fridge.
This salad is equally nice with crab instead of shrimp. Use "mock" crab, canned crab or thawed frozen crab.
Be sure to read the notes above this Recipe Card for more tips and substitution suggestions, as well as step-by-step photos that you might find helpful.
Serving: 1serving, Calories: 352kcal, Carbohydrates: 35g, Protein: 15g, Fat: 20g, Saturated Fat: 4g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 10g, Cholesterol: 32mg, Sodium: 325mg, Potassium: 646mg, Fiber: 6g, Sugar: 25g, Vitamin A: 6567IU, Vitamin C: 54mg, Calcium: 81mg, Iron: 1mg
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