Yield 6 servings
Get ready for a healthy and light pasta salad that's also gluten free to have you eating well all week long!
Noodles: Begin by soaking the rice noodles in a dish covered in cold water for 30 minutes. Then cook for 1-2 minutes or until it’s your desired consistency. Immediately drain and then rinse with cold water.
Shrimp: While the noodles soak, whisk together the marinade ingredients, and then toss the shrimp in the marinade. Let the shrimp sit for at least 15 minutes. Then heat a large skillet over medium heat with a little olive oil. Add the shrimp and cook for 3 minutes, then flip and cook another 2-3 minutes.
Salad Dressing: Whisk all of the ingredients together and set aside.
Finish: In a large bowl massage the kale and cabbage with a little salad dressing for about 60 seconds. Then add the noodles and red pepper and toss. Finally add the pineapple, papaya, green onions, cilantro, basil, and 1/2 the dressing to the bowl and toss together. I kept the shrimp separate to add to each individual serving, so take up the salad, top with shrimp and a few more fresh herbs and enjoy!
Quick Tip #1: You can make the dressing in advance, so you save some time.
Quick Tip #2: For leftovers, keep the shrimp, dressing, and salad separate, because then you can reheat the shrimp separately and have control over how much dressing you have on the salad.
Courses Main Meal
Serving Size 1/6 of salad
Amount Per Serving
% Daily Value
Total Fat 9 g
Saturated Fat 1 g
Unsaturated Fat 6 g
Cholesterol 120 mg
Sodium 681 mg
Total Carbohydrates 48 g
Dietary Fiber 2 g
Sugars 12 g
Protein 19 g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Recipe by Can Cook, Will Travel at https://cancookwilltravel.com/learning-love-salads-rice-noodle-shrimp-salad/