Ever since I discovered sweet potato noodles, menu options for me have expanded considerably! I now buy them from our local Asian supermarket where they are considerably cheaper than elsewhere. Of course the online option is so, so convenient that its ok if we pay a little extra! But since we regularly go to this asian market, it makes sense to get it from there. Last time when I went to this market, I also picked up Vietnamese rice roll wrappers. I thought of making vietnamese summer rolls since I had seen the recipe somewhere before. So I quickly added that to my cart. Later it somehow got stashed to a corner of my pantry…and you know how that goes right? Ha Ha… it would have stayed there forever but thankfully I was searching for something else the other day and so I accidentally stumbled upon this packet of ‘Vietnamese Summer roll wraps’ sitting in a desolate corner!
Ooh, I said and picked it up. I felt sorry and sad that I had forgotten all about it. And so the very next day I decided to make the summer rolls with shrimp and noodles for the kids. While I was making the noodle filling, it struck me that I could sub my sweet potato noodles and easily make a salad out of it for myself!
Well that’s what I did and within an hour I had this beautiful salad with fresh cilantro and mint from my garden. And red onions. Yes don’t skip the onions! The dressing was a sweet and sour one with lime juice, apple cider vinegar, ginger, garlic, honey and sesame oil. For the kids’ summer rolls, I also made a peanut dip which they loved. But my salad was great as is! The fresh herbs imparted so much flavor to the salad – it smelled so refreshing and summery! And the pan fried shrimp was a perfect protein in this light salad.
- ½ pack of sweet potato noodles, 12 oz (See Notes)
- about ½ a pound raw shrimp, peeled and deveined
- ¼ tsp sea salt
- 2 cloves garlic, chopped fine
- ½ tsp black pepper (omit for AIP)
- 2 tbsp olive oil
- 1 medium size zucchini, grated or spiraled
- 1 medium carrot, grated or spiralized
- 1 cucumber, grated or spiralized
- 1 small red onion peeled and thinly sliced
- ½ cup fresh cilantro leaves, chopped fine
- 5-6 fresh mint leaves, chopped fine
- 1 tbsp finely chopped garlic
- ½ tbsp fresh ginger juice or grated ginger
- 2 tbsp lime juice
- ¼ cup coconut aminos
- 1 tbsp apple cider vinegar
- ¼ tsp sea salt
- 1 tsp raw honey or maple syrup
- 1 tsp sesame oil (omit for AIP)
- Cook the noodles according to package instructions and drain. Wash with cold water and strain again and keep aside to cool.
- Mix the shrimp with the marinade ingredients. Heat a frying pan and when hot add the shrimp along with the marinade and let cook on medium for about 2 mins. Then flip and cook for another 1-2 mins until shrimp is cooked through but still soft. Turn heat off. Cover the shrimp with the remaining liquid in the pan and keep aside.
- In a small bowl, mix all the dressing ingredients and stir well. Keep aside.
- In a large salad bowl, add all the vegetables and the herbs for the salad. Now add the noodles and the cooked shrimp into this along with any liquid left and also add the salad dressing and toss and mix well. Serve cold.