Crunchy Asian Salad with Sesame Dressing
Shrimp and rice noodles are topped with crunchy carrot, edamame and radish, and then the dish is finished off with some creamy sesame dressing. This makes an exquisite lunch or light evening meal.
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Yield: 1 1x
- Category: Salad
- Cuisine: Asian
Ingredients
Scale
- 1 oz (30g) uncooked rice noodles (more if you’re hungry!)
- 5 peeled medium shrimp
- 2 tablespoons grated raw carrot
- 3 finely sliced radishes
- 2 tablespoons shelled edamame beans
- 2 tablespoons Kewpie Roasted Sesame Dressing
- Cilantro (fresh coriander leaves), for garnish (optional)
Instructions
- First cook the rice noodles, following the directions on the package.
- Add in the shrimp (if they’re raw) for the final couple of minutes.
- Drain the rice noodles and shrimp and rinse under cold running water until cold.
- Transfer them into a serving bowl.
- Top with the radishes, edamame and carrot.
- Drizzle the dressing on top and finish off with some cilantro if liked.