Ingredients for noodle and grilled shrimp salad with CBD (serves 4)
The noodle and grilled shrimp salad with CBD that we offer you is a reinterpretation of the famous Yum Woon Sen, a Thai dish regularly consumed by the locals. Easy to prepare, it boasts bold flavors while providing you with a good dose of protein, antioxidants and soothing cannabinoids. Here are the ingredients you will need:
- 400 g of rice noodles, for the base of the salad;
- 400 g of peeled shrimp;
- 1 cucumber, julienned, for crunch;
- 1 carrot, also julienned, for color and softness;
- 1 red pepper in thin strips;
- 100 ml of CBD oil for organic taste and virtues relaxing;
- The juice of 2 limes;
- 2 tablespoons of soy sauce;
- 1 tablespoon of honey for a slight touch of sweetness;
- 1 clove of garlic, minced for spice;
- A small bunch of chopped fresh coriander;
- A few mint leaves for freshness;
- Crushed roasted peanuts.
How to prepare CBD grilled shrimp and noodle salad?
Start by cooking the rice noodles according to the package directions, then rinse them with cold water at the end of cooking. Make sure they are well drained before moving on to the next step.
Grill the shrimp in a pan with a little oil until they are nicely pink and slightly caramelized around the edges. The addition of the CBD oil is done at this time, by brushing the shrimp just after removing them from the heat. Objective: Coat the shrimp with a thin layer of infused oil without exposing the CBD to direct heat for a long time in order to preserve its soothing, but also analgesic and anti-inflammatory properties.
In a large salad bowl, combine the cucumber, carrot, red pepper, coriander and mint. Add the cooled rice noodles.
For the dressing, combine the lime juice, soy sauce, honey, minced garlic and the remaining CBD oil in a small bowl. Whisk well to emulsify the vinaigrette.
Pour the vinaigrette over the noodle and vegetable salad and mix gently to coat all the ingredients well. Then add the grilled shrimp on top of the salad. Garnish everything with crushed peanuts just before serving to maintain their crunch. Bon appetit!
