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!

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

Directions:

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.

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