Vietnamese spring roll in a bowl! This deconstructed salad brings together rice vermicelli noodles, cucumber, carrot, mint leaves, cabbage, and peanuts, tossed in a creamy, zesty peanut hoisin sauce. Light, healthy and so flavorful!
Boil rice vermicelli noodles in boiling water, and cook according to package directions.
While the noodles are cooking, heat a skillet over medium-high heat and add cooking oil. Once skillet is hot, cook shrimp making sure to flip them half way through cooking. Once cooked, remove from heat and drain the water. Rinse with cold water and set aside.
Add prepped cabbage, lettuce, cucumber, carrots, mint leaves, and peanuts to a large bowl.
In a small bowl, add garlic, hoisin sauce, peanut butter, water, limes juice, vegetable oil, and red pepper flakes if using. Whisk to combine.
Pour sauce over salad ingredients. Toss to combine. Alternatively, serve salad and sauce separately.