"In hot weather, this tangy salad makes an irresistible, cooling entree," writes Cathy Thomas in Melissa's Great Book of Produce.
Vietnamese Cucumber, Noodle, and Shrimp Salad
From Cathy Thomas' Melissa's Great Book of Produce: Everything You Need to Know About Fresh Fruits and Vegetables, published by John Wiley and Sons, Inc.
1/3 cup Asian fish sauce
1/4 cup rice vinegar (not seasoned)
2 large garlic cloves, minced
3-4 teaspoons sugar
2 tablespoons fresh lime juice, plus more if needed
1/2 teaspoon dried red chile flakes
6 ounces dried rice-stick noodles
1 pound cooked, shelled and deveined shrimp
1 cucumber, unpeeled, halved lengthwise, thinly sliced
4 green onions, trimmed, thinly sliced
1 cup fresh mint leaves, chopped
1/3 cup chopped cilantro
salt to taste
Garnish: 3 tablespoons coarsely chopped peanuts, springs of mint, and lime wedges
Place large pot water on high heat and bring to boil. Meanwhile, in large bowl, stir all dressing ingredients. Set aside.
Cook noodles about 3-4 minutes or until al dente; drain and refresh with cold water. Drain, shaking colander to remove excess water. Cut noodles into roughly 3-inch lengths. In large bowl, combine noodles, dressing, shrimp, cucumbers, green onion, mint, and cilantro. Toss gently. Add salt to taste and more lime juice if needed.
Divide among 4 shallow bowls. Sprinkle with peanuts. Garnish with sprigs of fresh mint, cilantro and lime wedges.