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Vietnamese Spring Roll Salad
FROM A CHEF’S KITCHEN21Ingredients
30Minutes
530Calories
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Ingredients
US|METRIC
4 SERVINGS
- salad
- salt
- 1 bunch asparagus (tough ends trimmed, but into approximately 2-inch pieces)
- 3 oz. rice vermicelli (uncooked, about 1/3 of a 6-8 ounce package)
- 1 lb. shrimp (large uncooked, preferably wild-caught, peeled and deveined)
- 1 red bell pepper (large, membrane removed, cut into matchsticks)
- 2 medium carrots (peeled and julienned, or use purchased pre-cut matchstick carrots)
- 1 bunch scallions (white and light green part only, thinly sliced diagonally)
- 1/2 cup chopped cilantro
- 1/2 cup mint leaves (torn)
- 1/2 cup cashews (coarsely chopped, or peanuts)
- dressing
- 1/3 cup sweet chili sauce
- 1/3 cup rice vinegar
- 1/4 cup soy sauce
- 1 Tbsp. fish sauce
- 1 Tbsp. sesame oil
- 1 tsp. Sriracha hot sauce (or to taste)
- 1 tsp. minced ginger
- 2 cloves garlic (minced)
- sugar (if needed)
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NutritionView More
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530Calories
Sodium
Fat
Carbs
Fiber
Potassium
Calories530Calories from Fat200 |
% DAILY VALUE |
Total Fat22g34% |
Saturated Fat3.5g18% |
Trans Fat |
Cholesterol170mg57% |
Sodium2010mg84% |
Potassium1000mg29% |
Protein33g |
Calories from Fat200 |
% DAILY VALUE |
Total Carbohydrate50g17% |
Dietary Fiber7g28% |
Sugars15g |
Vitamin A180% |
Vitamin C100% |
Calcium15% |
Iron40% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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