Asian Rice-Noodle Shrimp Salad Recipe

This is a sponsored post for SheSpeaks/Rubbermaid®.

It’s 3 pm and I can no longer ignore my stomach’s pleas for food. At this point, I grab the popcorn reserved for my kids’ lunches in an effort to stave off the hunger pains until I can figure out what I’m going to eat. Lunch is perhaps the most challenging meal of the day. Being a vegetarian doesn’t help. If I don’t make a concerted effort to plan my weekly lunches, I find myself at a local restaurant dropping $20 on an organic mixed greens salad.

Meal planning is the key to healthy eating on a budget. If I don’t plan my family’s meals, I will either end up at the store every other day or we will drop $40-50 on one meal. Not only does meal planning make financial sense, it ensures that the foods we eat are fresh, healthy, and free from artificial, processed ingredients. For lunches, I’ve found that prepping and storing all of the necessary ingredients for my lunches makes it easy to then put those dishes together mid-day.

Salads are my go-to for quick, healthy lunches. Unfortunately, putting them together ahead of time means that the salad ends up soggy by mid-day. One of my favorite salad hacks involves storing all of my ingredients in food storage containers, like this Rubbermaid BRILLIANCE set, then putting them together right before I eat lunch.

If you like to eat salads, chop all of your favorite ingredients and place them in food storage containers, like this Rubbermaid BRILLIANCE set. You can even store your dressing in one of the smaller leak-proof storage containers. Assemble your salad in just a few minutes. You could even use the larger container as your “dish,” tossing in the remaining ingredients and the dressing.

I absolutely adore these Rubbermaid storage containers. Their airtight, leak-proof seal means even liquids won’t end up in the refrigerator. Their efficient, modular design makes them easy to stack, thereby creating more room in your refrigerator. And while you could label them, their pristine design means you’ll be able to see exactly what is inside each container.

Since I’m always experimenting with ingredients to create new recipes, I thought I’d put together an easy Asian Rice-Noodle Shrimp Salad Recipe. This dish features sautéed garlic shrimp, rice noodles, cabbage, snow peas, carrots, and cucumbers. I topped the salad with a homemade Ginger Dressing. To prepare this salad ahead of time simply make the Asian-Ginger Dressing and store in a Rubbermaid storage container. Then chop all of your vegetables and store them until you are ready to put the salad together.

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Asian Rice-Noodle Shrimp Salad Recipe

Ingredients

• 12 garlic shrimp see recipe below
• 2.5 ounces rice noodles
• red cabbage chopped
• carrots chopped
• cucumber thinly sliced
• snap peas
• Asian Ginger Dressing see recipe below
• cilantro chopped
• green onions sliced
• toasted sesame seeds
• lime wedges

Garlic Shrimp

• 12 shrimp peeled and deveined
• 4 garlic cloves minced
• 1 tbsp olive oil
• salt to taste
• pepper to taste

Asian Ginger Dressing

• 2 garlic cloves minced
• 1 1/2 inches ginger root minced
• 1/4 cup sesame oil
• 1/2 lemon juiced
• 1 tsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp brown sugar

Instructions

1. Prepare garlic shrimp according to directions

2. Prepare rice noodles according to package directions. Do not overcook.

3. Arrange noodles, red cabbage, carrots, cucumber, and snap peas on a plate

4. Top with garlic shrimp

5. Garnish with Asian Ginger Dressing, cilantro, green onions, toasted sesame seeds and lime wedges

Garlic Shrimp

1. Combine shrimp with garlic, olive oil, salt and pepper and set aside for 10 minutes

2. Sauté shrimp in a medium-sized skillet on medium-high heat for 4-5 minutes. Do not overcook

Asian Ginger Dressing

1. Combine dressing ingredients in a small mason jar and set aside

This salad is absolutely delightful and combines some of my favorite Asian ingredients into a healthy dish that is easy to prepare. To save additional time, you can prepare the shrimp and dressing ahead of time. Purchase vegetables that are already chopped and store all of the ingredients in the Rubbermaid storage containers.

I have been using the Rubbermaid BRILLIANCE set for cold ingredients, however, you can also microwave dishes with the lid on to prevent splashes. Traditionally, microwaves and plastic do not go together, but this particular set is crafted with heat-resistant BPA-free materials. The food storage containers are available in five different sizes, ideal for all types of cold and hot foods.

Win It!  One of you will win a Rubbermaid BRILLIANCE 10-piece set. Simply complete the Rafflecopter form and leave a comment with your favorite summer recipe. Comments will close on June 16th, 2017 at 11:59 PM PST.

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US Residents only. Duplicates and comments not including the above information will be disqualified. Comments are moderated. If you don’t see your comment in a reasonable amount of time, send me an email. Bloggers and non-bloggers may enter. If you don’t want to leave your email address, please be sure to check back for my announcement on the winner. Please note that winners must respond within 48 hours of being announced/contacted or another winner will be drawn.

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Caryn Bailey

Caryn is a NICU nurse by day, blogger by night and mom 24/7. She savors the warm Southern California sun and loves to travel, shopping, baking, reading and frequenting her local tea room. Caryn created the column Lavishly Green for Peekaboo Picks Magazine to share her best tips for going green in style, she is the Former editor for Family Review Network, former OC Family Magazine online contributor, former Orange County Moms Blog contributor, former Evenflo Savvy Parent contributor, former member of the Totsy Advisory Board and former freelance writer for CBS Los Angeles.

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