Summer Roll Salad

For years, Courts and I have been going to have sushi at The Blue Fish. We have gone there to celebrate special events, meet friends from out of town, or to have a quick lunch. While we have tried many menu items over the years, it has become tradition to always order the summer rolls as an appetizer. The soft rice noodles, firm shrimp, sweet mango and aromatic mint combine to form a balanced taste only improved by the rich, spicy peanut sauce. It occurred to me that this flavor combination would make a great salad, one of those potluck items that gets better as the hours pass.

Notes: The flavor and texture does improve as the cabbage softens, so this is one of those lovely dishes that is even better when made the day before. In the past, I've added crab meat to the salad, as it is found in the inspiration dish. This is an indulgent addition that would not be missed too much, since the meat gets broken up. It tastes delicious, though, so try it if you think you'd like it!

For the salad:
1 t. kosher salt
1 lb. shrimp, peeled and deveined
1 T. sesame oil
8 oz. rice vermicelli noodles
1 small head cabbage, shredded
3 c. mung bean sprouts
1 mango, peeled, pitted and sliced
4 T. chopped mint

For the dressing:
1/3 c. creamy peanut butter
1/4 c. soy sauce
1/4 c. rice vinegar
2 T. sesame oil
2 T. brown sugar
1 t. sriracha, or more to taste
Kosher salt to taste

1. Season shrimp with salt. Heat sesame oil over medium-high heat, and sear shrimp until opaque, 1-2 minutes on each side. Set aside to cool to room temperature.
2. Cook rice noodles according to package directions, usually by soaking the noodles in boiling water. Run cold water over the noodles once cooked to stop cooking and to cool the noodles.
3. In a large bowl, combine shrimp, noodles, shredded cabbage, bean sprouts, mango and mint.
4. In a small bowl, whisk together all of the dressing ingredients. Add more sriracha or salt, according to taste.
5. Pour dressing over salad and toss gently to combine. Refrigerate for 2-24 hours before serving.