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Deconstructed Shrimp Salad Rolls

Print Recipe
Prep Time 15 minutes
Course Main Course
Servings 2 people

Ingredients
  

  • 2 tsp soy sauce
  • 2 Tbsp tahini or peanut butter
  • 4 Tbsps sweet chilli sauce
  • 2 tsp red wine vinegar
  • 10-15 shrimp (pre-cooked)
  • 1/2 pkg rice vermicelli (~115g or 4oz)
  • 6 cups kaleslaw or coleslaw vegetable mix (or sliced kale, brussel sprouts, broccoli stalks, etc.)
  • 3 Tbsps roasted peanuts (crushed)
  • handful fresh mint or basil (sliced, for garnish)

Instructions
 

  • Boil some water in a pot or kettle. Place vermicelli in hot water and let sit for 5 minutes, until tender (or per package directions). Drain vermicelli and let cool.
  • Mix together soy sauce, tahini/peanut butter, sweet chilli sauce and red wine vinegar until smooth.
  • In a large, shallow bowl or platter, place the kaleslaw/cole slaw mix. Top with vermicelli. Place shrimp on top of vermicelli, then drizzle the dressing over the bowl. Sprinkle with mint or basil. Serve.
Keyword Peanut Butter, Peanut Satay Sauce, Rice Vermicelli, Salad Rolls, Shrimp, Vietnamese