Vietnamese-Inspired Shrimp & Rice Noodle Salad with Peanut-Free Dressing

Ingredients

• 8 oz shrimp, peeled and deveined
• 1 tablespoon olive oil
• 1 cup cooked rice noodles
• 1 cup shredded cabbage
• 1/2 cup shredded carrots
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1/4 cup chopped cucumber
• Dressing: 2 tablespoons lime juice, 1 tablespoon rice vinegar, 1 tablespoon maple syrup, 1 tablespoon soy sauce, 1 teaspoon grated ginger, pinch of red pepper flakes

Instructions

1. In a bowl, whisk together the lime juice, rice vinegar, maple syrup, soy sauce, ginger, and red pepper flakes to make the dressing. Set aside.
2. Heat olive oil in a skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
3. In a large bowl, combine the cooked rice noodles, shredded cabbage, shredded carrots, cilantro, mint, and cucumber.
4. Pour the dressing over the salad and toss to combine.
5. Top the salad with the cooked shrimp and serve immediately.