Shrimp and Basil Summer Roll Salad
Ingredients
- 4 oz thin brown rice noodles (such as Annie Chun's)
- 2 heads Bibb lettuce, torn
- 1 (16-oz) pkg tricolor coleslaw
- 1 (1-oz) pkg fresh basil, thinly sliced
- 1 seedless cucumber, halved lengthwise and sliced
- 2 avocados, pitted and thinly sliced
- 1 (24-oz) pkg frozen peeled, medium-size cooked shrimp, thawed
- ¾ cup sesame-ginger vinaigrette (such as Annie's)
Instructions
- Prepare noodles according to package directions; rinse under cold water, and drain.
- Toss together lettuce, slaw, basil, cucumber, avocados and shrimp in a large bowl.
- Divide noodles among 6 dishes; top with salad, and drizzle with vinaigrette.
