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Vietnamese Spring Roll Salad

yield: 5 total time: 30 minutes
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Ingredients

  • 8 ounces rice noodles thin
  • 1 teaspoon toasted sesame oil
  • 8 ounces cooked shrimp diced*
  • 1 English cucumber julienned or diced
  • 1 cup shredded carrots
  • 2/3 cup bean sprouts  loosely-packed chopped fresh
  • 2/3 cup chopped fresh cilantro loosely-packed
  • 2/3 cup chopped fresh mint loosely-packed
  • 1/3 cup peanuts chopped
  • 1/2 green cabbage a small, cored and chopped**
  • 1 batch sauce
  • 2/3 cup dressing
  • 1/4 cup lime juice
  • 3 tablespoons rice vinegar
  • 2 tablespoons fish sauce
  • 2 tablespoons maple syrup
  • 2 garlic cloves minced , or 1 teaspoon garlic powder
  • 1 Thai chili fresh, thinly sliced , or 1/4 teaspoon crushed red pepper flakes

Nutrition

  • Calories : 370 calories
  • Carbohydrate : 31 grams
  • Cholesterol : 90 milligrams
  • Fat : 22 grams
  • Fiber : 5 grams
  • Protein : 15 grams
  • SaturatedFat : 3.5 grams
  • Sodium : 710 milligrams
  • Sugar : 9 grams
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