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Noodle salad with roasted cauliflower and shrimp
Asian salad of cauliflower, redcurrant paste, noodles, iceberg lettuce, paprika, cucumber, lime, coriander, mint, shrimps and peanuts.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Spread the cauliflower in florets and put in the baking dish or roasting pan. Put the curry paste in a bowl and mix in the oil.
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Sprinkle the cauliflower with this mixture and scoop. Roast the cauliflower for 15 minutes in the middle of the oven. Allow to cool slightly.
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Meanwhile, cook the noodles according to the instructions on the package. Drain and rinse under cold running water. Do in a large bowl.
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Meanwhile cut the iceberg lettuce into wafer thin strips of 2 mm thick so that they resemble noodles. Put the noodles in the dish.
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Halve the yellow pepper, remove the stalk and seedlings and cut the flesh into thin strips.
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Cut the cucumber with a cheese slicer or peeler into long ribbons. Add the pepper and cucumber to the noodles and beat.
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Clean the lime. Grate the lime above the salad and squeeze the fruit into a bowl.
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Mix the lime juice together with the rest of the curry paste and oil and beat until a dressing. Drizzle the salad with the dressing.
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Add the cauliflower florets and mix everything together. Cut the coriander roughly, remove the leaves from the sprigs of fresh mint and cut into strips.
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Sprinkle the salad with coriander, mint, shrimp and peanuts.
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Nutrition
435Calories
Sodium20% DV480mg
Fat29% DV19g
Protein38% DV19g
Carbs14% DV41g
Fiber48% DV12g
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