Baby Shrimp and  Rice Vermicelli Salad with Rice Vinegar Dressing

Baby Shrimp and  Rice Vermicelli Salad with Rice Vinegar Dressing

Shrimp, Cucumber and Vermicelli Salad

So many ways to serve up a noodle!

This Asian inspired cold noodle salad is a great way to use up those nutrient rich, garden slicing cucumbers. Comes together easily and is tangy and sweet. Try this salad out for something different and new!

  • Gluten free
  • Dairy free
  • Nut free  



  • 2 squares or one large rectangle of cooked rice vermicelli noodles, follow cooking instructions
  • 2-3 small slicing cucumbers or 1 medium long english cucumber, thinly sliced into rounds. Could use a mandoline slicer or could also just julienne them.
  • 1 tsp sea salt
  • 3 green onions, whites and greens thinly sliced
  • Bag of frozen peeled and pre-cooked baby shrimps, thoroughly thawed


  • 1/2 cup rice vinegar
  • 1/3 cup coconut sugar or 1/4 cup cane sugar
  • 1 Tbsp lime juice
  • 2 Tbsp Braggs or Tamari sauce
  • 2 tbsp water


  • Start by cooking your vermicelli noodles according to package directions. Drain and rinse with cold water and set aside to let cool. Before adding to serving bowl, consider taking clean kitchen scissors and chopping the noodles up. The salad will mix better.
  • Thinly slice or julienne the cucumbers, placing them in a sieve over a bowl then sprinkle and toss with 1 tsp sea salt. Let sit. Water will be drawn from the cucumbers. Squeeze the excess water out gently after about 5 minutes.
  • Chop green onions, add cooled noodles, cooked baby shrimp, cucumbers and dressing into a large serving bowl and toss thoroughly to coat.
  • Place in fridge to marinate and chill. Serve with a slotted spoon when ready to eat.
  • This salad will last a couple of days in the fridge but the noodles do tend to get a little rubbery.

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Inner Vision Health and Wellness Karyn Lawson RMT INHC