Thai Shrimp Salad with Spicy-Sour Dressing

Sriracha, a Thai hot sauce, adds a spicy kick to this noodle salad. Use less or omit it, if you prefer. If you can't find fish sauce, substitute low-sodium soy sauce.

Yield: 4 servings

Ingredients

• 4  ounces  uncooked linguine
• 12  ounces  peeled and deveined medium shrimp
• 1/2  cup  fresh lime juice
• 1  tablespoon  sugar
• 1  tablespoon  Sriracha (hot chile sauce, such as Huy Fong)
• 1  teaspoon  fish sauce
• 4  cups  torn romaine lettuce
• 1 1/4  cups  vertically sliced red onion
• 1/4  cup  matchstick-cut carrots
• 1/2  cup  chopped fresh mint leaves
• 1/4  cup  chopped fresh cilantro
• 1/3  cup  chopped dry-roasted cashews, unsalted

Preparation

Cook pasta according to package directions, omitting salt and fat. Add shrimp to pan during last 3 minutes of cook time. Drain and rinse with cold water. Drain.

Combine juice, sugar, Sriracha, and fish sauce in a large bowl, stirring until sugar dissolves. Add pasta mixture, lettuce, and next 4 ingredients (through cilantro) to juice mixture; toss to coat. Place about 2 cups pasta mixture on each of 4 plates. Sprinkle each serving with 4 teaspoons cashews.

Nutritional Information

Calories:

305 (19% from fat)

Fat:

6.5g (sat 1.3g,mono 3.3g,poly 1.4g)

Protein:

23g

Carbohydrate:

37.6g

Fiber:

2.9g

Cholesterol:

166mg

Iron:

5.8mg

Sodium:

414mg

Calcium:

88mg