CEiMB: Summer Asian Salad

This week's CEiMB, Soft Asian Summer Rolls, is hosted by A Blog About Food.  I have seen this recipe made on the Food Network and always thought it looked delicious.  When I saw it was in the que for CEiMB I was super excited!  Then I made my trip to the grocery store.  First of all, I have an unhealthy love for my grocery store.  I constantly rave about how I can always find what I am looking for and that they have a great produce section.  Not this time.  My local Harris Teeter was out of mint and rice paper rounds were nowhere to be found.  I hate making more than one trip to the grocery store a week so I figured I had to come up with a Plan B. I decided to combine everything like a big salad for a light dinner.  It was great!  I loved the spicy sauce and the noodles with shrimp.  It was a great dinner and I am happy to report there are no leftovers!

Summer Asian Salad

inspired by The Food You Crave

1/4 cup of rice wine vinegar

1 TBS of sugar

1 TBS of chili sauce

1 TBS of low sodium soy sauce

1 TBS of lime juice

4 oz of rice noodles, cooked

12 oz of shrimp, peeled, deveined, and cooked

1/2 cup of shredded carrot

1 bunch of scallions, chopped

3 TBS of fresh cilantro, chopped

Combine the vinegar, sugar, chili sauce, lime juice, and soy sauce in the bottom of a medium bowl and stir well.  Add the noodles, carrots, shrimp, and scallions.  Combine well.  Let this sit for a few hours in the refrigerator.  Before serving add the fresh cilantro and combine.  Enjoy!