Bowls

• 2 pounds sustainably-farmed or wild caught shrimp, peeled and deveined
• 1 tablespoon grapeseed, safflower, or sunflower seed oil
• 1 package rice noodles, cooked per package direction, rinsed under cold water to cool, and set aside
• 1 watermelon radish, thinly sliced
• 2 carrots, thinly sliced and julienned into “matchsticks”
• 2 cups green or red cabbage, thinly sliced
• 1/2 bunch scallions, thinly sliced
• 1 cup cilantro leaves
• 1/4 cup peanuts, toasted and roughly chopped
• Kosher salt to taste

Nuoc Cham Sauce

• 1/2 cup organic sugar
• 1/4 cup water
• 2 teaspoons rice wine vinegar
• 1 tablespoon fish sauce
• 1 tablespoon plus 1 teaspoon lime juice
• 1 clove garlic, grated
• 1 tablespoon ginger, grated
• 1/2 jalapeño or Thai chili, minced (optional)
• Kosher salt to taste