Tomato Lime Shrimp Noodle Salad | Louisiana Kitchen & Culture
louisiana.kitchenandculture.com
Crush garlic and chili, mix with lime juice and fish sauce for a zesty dressing. Toss with cooked vermicelli, shrimp, veggies, and herbs for a refreshing summer salad.
Ingredients
- 2 cloves garlic, peeled and crushed
- 2 tablespoons sugar
- 1 Thai chili, stemmed and sliced (optional)
- ¼ cup fresh lime juice
- 2 tablespoons fish sauce
- 4 bundles (3 ounces each) rice vermicelli threads
- 1 pound large shrimp, peeled and deveined
- 2 or 3 ribs celery, cut diagonally into 2-inch strips (see Note)
- 1 pint mini heirloom cherry tomatoes, halved
- ½ cup roughly chopped fresh cilantro
- 2 or 3 green onions, thinly sliced
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