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Thai Shrimp Noodle Salad

Noodles and salad at the same time? Say no more. Topped with a thick, creamy, nutty dressing, this take on a Thai salad hits the spot!

Ingredients 

Directions

  • 1 head romaine, chopped

  • 1 bag cole slaw mix (green and red cabbage, shredded carrots)

  • 2 stalks green onion 

  • 1 lb shelled, cooked shrimp 

  • 1 pkg. (200g) rice noodles 

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Dressing: 

  • ½ cup tahini or peanut butter

  • 3 Tbsp coconut aminos 

  • 2 Tbsp rice vinegar 

  • 1 tsp fresh squeezed ginger

  • ½ tsp garlic powder

  • Salt and pepper

  • Juice of 1 lime 

  • ¼ cup water (as needed) 

  1. Chop romaine and add to a large bowl with the bag of cole slaw mix. Chop green onions into small rounds and add to the bowl. 

  2. If fresh, add shrimp directly to the bowl. If frozen, leave in the package and submerge it in a bowl of warm water to thaw. 

  3. In a separate, heat safe bowl. Pour boiling water over the rice noodles, and allow them to cook for 3-4 minutes. Drain them into a colander and run cold water over them to prevent them from further cooking and sticking together. Add to the salad

  4. In a separate bowl, combine all dressing ingredients. Add water as needed to thin the sauce to a dressing consistency. Pour over salad and mix everything together thoroughly. 

  5. Distribute salad into 4 meal prep containers. Keep refrigerated for 4-5 days. Enjoy!

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