Cool Rice Noodle Salad with Shrimp and Ginger-Lime Dressing

While this recipe is for just one person, it can easily be doubled or tripled to serve more. Cooked shrimp make this an easy, no-cook option, but this Vietnamese-inspired salad is also a great vehicle for using leftover grilled steak or chicken. Some chopped, unsalted and dry-roasted peanuts make a great garnish.

For the Dressing

• 1 tsp. finely grated or very finely minced fresh ginger
• 1 to 2 tsp. minced fresh hot green chile, such as jalapeño or serrano
• 1 small clove garlic, minced
• 2 Tbs. lime juice
• 1 Tbs. rice vinegar
• 1 Tbs. fish sauce
• 1-1/2 tsp. granulated sugar

For the salad:

• 2 leaves romaine or red leaf lettuce, chopped or torn into bite-size pieces
• 1/4 cup thinly sliced seeded cucumber
• 1/4 cup finely grated carrot
• 1 oz. thin rice vermicelli, cooked following the package directions and cooled (about 1 cup)
• 1/4 lb. cooked shrimp
• 5 mint leaves, torn
• 1 Tbs. coarsely chopped fresh cilantro

In a small bowl, mix the ginger, chile, garlic, lime juice, vinegar, fish sauce, and sugar. Taste and add more of any of the ingredients to get an assertive but tasty balance of flavors.

In a larger bowl, gently toss together the lettuce, cucumber, and carrot. Top with the cooked noodles, shrimp, and herbs. Drizzle with the dressing and toss gently to combine.