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- 1 12 oz. pkg. Rainbow Slaw
- 4 oz. salad shrimp, thawed and drained
- 1/4 c. julienne of red onion
- 1/4 c. seasoned rice vinegar
- 2 tbsp. cilantro leaves
- 1/4. tsp. sugar
- 1/4 tsp. ground ginger
- 1/4 tsp. Sriracha or to taste
- 6 sheets rice paper, plus more if needed
- SPST
- Sweet Chili Sauce for serving
- Combine veggies and spices with rice vinegar and toss well or fold to coat. SPST
View Full Recipe at Food's Fan Club
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 111g | |
| Calories 30 | |
| Calories from Fat 1 | 3% |
| Total Fat 0.08g | 0% |
| Saturated Fat 0.01g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8mg | 0% |
| Potassium 118mg | 3% |
| Total Carbs 4.69g | 1% |
| Dietary Fiber 0.6g | 2% |
| Sugars 2.76g | 2% |
| Protein 0.47g | 1% |
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