This Asian Shrimp Salad Recipe Is Perfect for Spring and Summer!
This Vietnamese salad is LOADED with fresh herbs and veggies. It's light and refreshing, but since it's topped with shrimp (or your choice of protein), it's hearty and satisfying enough to make a meal.
In the mood for something light with lots of fresh, seasonal veggies? The answer to that nagging “what’s for dinner” question? Try this take on a Vietnamese salad. I’ve been making this salad for 20 years, and it first published it on StyleBlueprint in 2011. I’ve tweaked it through the years, and the recipe below reflects all of my newest updates.
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This recipe is extremely adaptable to whatever ingredients you may have on hand, and I encourage you to change it up and use the recipe as more of a guideline vs an exact playbook. I always combine a variety of cabbages, onions, and carrots. Sometimes, I add shiitake mushrooms, plum tomatoes, raw zucchini, and fried onions. Sometimes I add oranges, mango, or avocado. One thing that is consistent is that I always make more than needed so extras can be used the base salad for stir fry, soup, and spring rolls. This way, the initial effort of chopping — which I leave mostly to my mandolin — yields serious results all week long. I love cooking this way.
With no oil, no gluten, and no dairy, this salad meets many modern dietary restrictions and is full of all sorts of things that are good for you. Enjoy!
PinThis delicious salad is filled with vegetables, herbs, and lots of shrimp! Add avocado and fried onions for even more texture and flavor.PinThis Asian-inspired salad is so satisfying!
A quick pictorial how-to before we get to the recipe:
PinWe’ll going to start adding these pictorial “how-tos” to many our recipes for added assistance. Let us know if these are helpful!Looking to round out the menu? This salad pairs perfectly with a ginger-lime cocktail. All the ingredients for this salad were delivered via the Kroger Boost program, my favorite grocery delivery service!
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