Step-by-Step Instructions

• Rinse 2 cups of mixed greens under cold water for about 30 seconds, then spin dry in a salad spinner or pat dry with a towel, and place in a large bowl.
• Peel and shred 1 cup of carrots using a grater and add to the bowl with mixed greens.
• Slice 1 cup of cucumber thinly and fold into the salad mixture.
• Thinly slice ½ cup of red bell pepper and add to the bowl.
• Finely chop ¼ cup each of fresh cilantro and mint and sprinkle over the salad.
• Chop ¼ cup of green onions and fold into the salad.
• Slice ½ cup of cooked shrimp into bite-sized pieces and gently fold into the mixture.
• In a separate bowl, place ½ cup of cooked rice noodles and set aside.
• Grate 1 tablespoon of fresh ginger and add it along with 1 clove of minced garlic to a small bowl.
• Add 1 tablespoon of rice vinegar, 2 tablespoons of soy sauce, 1 tablespoon of honey, 1 tablespoon of lime juice, and 1 tablespoon of sriracha to the ginger and garlic mixture, and whisk for 30 seconds until combined.
• While whisking, slowly drizzle in 2 tablespoons of olive oil until the dressing is emulsified.
• Pour the dressing over the salad mixture and toss gently for about 30 seconds.
• Sprinkle 1 tablespoon of sesame seeds over the top of the salad just before serving.
• Serve immediately, or refrigerate for up to an hour to enhance the flavors.