Recipe #2 - Vietnamese Shrimp Salad

Source: Serious Eats

Ingredients & Modifications

• For the dressing:
• 6 tablespoons freshly squeezed lime juice [used lemon juice instead]
• 1 tablespoon Asian fish sauce
• 2 tablespoons vegetable oil
• 1-1/2 tablespoons sugar [omitted]
• 1/4 teaspoon crushed red pepper flakes, plus more if desired [used more]
• For the salad:
• 1/2 pound cooked shrimp, peeled and de-veined
• 1 cup quinoa, rinsed (or pre-washed) [used spinach instead]
• 1/2 teaspoon salt
• 1 red bell pepper, cored and cut into thin bite-sized strips [used yellow pepper instead]
• 1 carrot, peeled and shredded [omitted]
• 1 small cucumber, peeled, seeded and finely diced [used zucchini instead]
• 2 scallions, finely chopped [used onion instead]
• 1/4 cup chopped fresh cilantro
• 
  

Preparation

Prepare sauce. Mix into other ingredients. Eat.

My Thoughts

Deliciousness: Five stars. Whole Foods had cooked shrimp on sale last week, and it was enormous and chompable. I liked the zing from the fish sauce and red pepper.

Ease of Preparation: Doable within one episode of Big Bang Theory. The chopping is the most time-consuming part; there was no waiting time because I put the shrimp & cilantro into the sauce while I chopped the veggies.

Leftover Staying Power: I took some to school for lunch the next day, and it held up quite nicely!