Vietnamese Shrimp & Rice Noodle Salad with Peanut-Free Dressing

Ingredients

• 8 oz cooked shrimp, peeled and deveined
• 4 oz rice noodles, cooked according to package directions
• 1 cup shredded cabbage
• 1 cup shredded carrots
• 1/2 cup chopped cucumber
• 1/4 cup chopped fresh mint
• 1/4 cup chopped fresh cilantro
• 2 tbsp lime juice
• 1 tbsp rice vinegar
• 1 tbsp maple syrup
• 1 tbsp sesame oil
• 1 tsp grated ginger
• Salt and pepper to taste

Instructions

1. In a large bowl, combine cooked rice noodles, shredded cabbage, carrots, and cucumber.
2. In a small bowl, whisk together lime juice, rice vinegar, maple syrup, sesame oil, and ginger. Season with salt and pepper.
3. Add the dressing to the noodle mixture and toss to combine.
4. Gently fold in the shrimp.
5. Garnish with fresh mint and cilantro. Serve immediately.