This salad hits all the right notes: vermicelli rice noodles, crunchy veggies, fresh herbs, a bit of chili to spice it up, and toasted sesame seeds! And the dressing is perfectly balanced, creamy, it brings everything together beautifully. I use a little bit of it to glaze juicy pan-fried shrimp right before serving. So good! You can replace the shrimp with salmon, chicken, or just leave it vegetarian. Make it!
Make the dressing: whisk all the dressing ingredients in a large bowl. Set aside.
Boil the rice vermicelli noodles according to the packet instructions. Rinse well with cold water and let them drain in a colander.
Place the cooled noodles, cabbage, carrot, Spring onion, radish, chili, coriander, mint, and toasted sesame seeds in a large bowl. Pour 3/4 of the dressing in, and toss until everything is nicely coated. Taste and adjust the seasoning with salt if needed.
Place a medium non-stick skillet on medium high heat and pour 1 tbsp of olive oil. Lightly season the shrimp with salt and black pepper. Pan-fry until they barely change in color on the bottom and they start to curl up, about 2 minutes. Immediately flip the shrimp and cook on the other side until just pink, about 1 minute. Pour the rest of the dressing and toss the shrimp for 30 seconds only. Quickly remove from the skillet to a plate to stop them from overcooking.
Divide the salad between bowls and top with the juicy glazed shrimp. Sprinkle with toasted sesame seeds and serve with lemon wedges for squeezing. Enjoy!
Serving Size serving
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.