This salad is inspired by Vietnamese spring rolls, but simplified for a fresh, quick meal that requires no rolling! Crunchy, colourful, and rich in protein, it comes together in under 20 minutes and is perfect for lunch or a light dinner. Everything is topped with a creamy, tangy sesame sauce that's absolutely irresistible. A recipe our nutritionists love to share to bring flavour and colour to your meals! For more ideas, check out our Top 10 Summer Light Meals.
Preparation
15
min
Cooking
0
min
Servings
4
Nutrition Facts (per serving)
Calories
300
Fat
4
Carbohydrates
45
Fibre
3
Protein
22
Sodium
525
Ingredients
- 130 g (⅓ of a package) rice vermicelli noodles
- 400 g (14 oz) cooked Northern shrimp, thawed and well patted dry
- 1 bag of 340 g (about 6 cups) store-bought coleslaw mix
- ½ English cucumber, sliced
- 1 mango (about 200 g), peeled and sliced into large julienne
- 30 ml (2 tbsp) chopped fresh mint leaves
Sesame sauce
- 15 ml (1 tbsp) sesame butter (tahini)
- 15 ml (1 tbsp) light soy sauce (or tamari)
- 15 ml (1 tbsp) light mayonnaise
- 15 ml (1 tbsp) plain 0% Greek yogurt
- 8 ml (½ tbsp) honey
- The juice of 1 lime (30 ml/2 tbsp)
Preparation
- Cook the rice vermicelli according to package instructions. Drain and rinse under cold water. Set aside.
- In a small bowl, mix all the sauce ingredients until smooth. Set aside.
- In a large serving bowl, add the vermicelli, shrimp, coleslaw, cucumber, mango, and mint.
- Pour the sauce over the salad and mix well.
- Serve immediately or refrigerate until ready to serve.
Notes
Keeps for 2 days in an airtight container in the refrigerator.
