Creole Salad
An irresistible summer salad with fresh combinations. I love the crunchy texture of the pineapple, shrimp, peanuts, cabbage, and crispy noodles. This recipe was given to me by my dearest friend Khadija Hammoud. I tried it yesterday and the end result was fabulous. Many thanks Khadija!
Creole Salad
Description
An irresistible summer salad with fresh combinations. I love the crunchy texture of the pineapple, shrimp, peanuts, cabbage, and crispy noodles.
Ingredients
- 1 small cabbage about 450 g./1 lb.
- 250 g./9 oz. rice vermicelli noodles
- ¾ cup cilantro chopped
- 5 carrots peeled and roughly grated
- A bunch of spring onions chopped
- 1 medium-sized pineapple peeled and cut into medium-sized chunks
- ¾ cup peanuts
- 1 cup soy germs optional
- 450 g./1 lb. shrimp peeled, deveined, and boiled for 3 minutes
For the dressing:
- 5 tablespoons fish sauce
- 5 tablespoons soy sauce
- 5 tablespoons white vinegar
- ⅓ cup peanut oil
Instructions
- Boil water in a pot, add the noodles and set aside for 10 minutes. Drain the noodles.
- In a large bowl, mix the cabbage, shrimp, vermicelli, cilantro, carrots, spring onions, pineapple, peanuts, and soy germs.
- Add the fish sauce, soy sauce, peanut oil, and white vinegar to the salad and mix, fully integrating the ingredients. You may need to add a pinch of salt.
Notes
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