Thai shrimp noodle salad Recipe Gluten-free and dairy-free (casein-free).

ORGANIC INGREDIENTS

Salad:

• 150 g rice noodles
• 340 g peeled raw shrimp
• 100 g (1 cup) finely julienned cucumber
• 100 g (1 cup) finely julienned carrots
• 100 g (1 cup) finely julienned red bell pepper
• 50 g (1/2 cup) finely sliced mango
• 50 g (1/2 cup) bean sprouts
• 35 g (1/4 cup) cashews, roughly chopped
• 3 g (1/8 cup) chopped cilantro

Vinaigrette:

• 30 ml (2 tbsp) Bragg's aminos
• 30 ml (2 tbsp) chili sauce
• 15 ml (1 tbsp) olive oil
• 5 ml (1 tsp) lime juice
• 5 ml (1 tsp) sesame oil
• 1,25 ml (1/4  tsp) grated ginger
• Salt/pepper, to taste

PREPARATION

1. Cook the rice noodles according to the instructions on the package. When cooked, drain and set aside to cool.
2. In a pan, heat 1 tablespoon of oil and cook the shrimp. Season with salt and pepper, then set aside to cool.
3. Once the noodles and shrimp have cooled, combine all the salad ingredients. *The rice noodles will separate after the dressing has been added.
4. In a small bowl, combine all the vinaigrette ingredients.
5. Add the vinaigrette to the salad and mix well.