{"id":17547,"date":"2011-01-25T19:12:42","date_gmt":"2011-01-26T00:12:42","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=17547"},"modified":"2011-01-25T19:13:24","modified_gmt":"2011-01-26T00:13:24","slug":"asian-shrimp-and-rice-vermicelli-salad%e5%85%b7%e6%b2%a2%e5%b1%b1%e3%82%a2%e3%82%b8%e3%82%a2%e3%83%b3%e6%98%a5%e9%9b%a8%e3%82%b5%e3%83%a9%e3%83%80","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=17547&lang=en","title":{"rendered":"Asian Shrimp and Rice Vermicelli Salad
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\"\"<\/a><\/p>\n

Shrimp and Rice Vermicelli Salad<\/strong>
\nJanuary 22, 2011<\/em><\/p>\n

I love any types of noodle salad. A noodle salad is one of my favorite easy lunch meals because it’s light, and in one dish you can get carbs, veges, and often protein. In this noodle salad you’ll find shrimp, egg, snap peas, ham, green onion, and cilantro besides Vietnamese rice vermicelli. It was flavored with southeastern Asia inspired dressing.<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

dressing: lime juice, salad oil, sugar, fish sauce, white vinegar, soy sauce, salt, pepper<\/p>\n

\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n

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Shrimp and Rice Vermicelli Salad January 22, 2011 I love any types of noodle salad. A noodle salad is one of my favorite easy lunch meals because it’s light, and in one dish you can get carbs, veges, and often protein. In this noodle salad you’ll find shrimp, egg, snap peas, ham, green onion, and […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3,15,11,7,9],"tags":[],"class_list":["post-17547","post","type-post","status-publish","format-standard","hentry","category-meat","category-other","category-starches","category-pork","category-seafood"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17547","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=17547"}],"version-history":[{"count":23,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17547\/revisions"}],"predecessor-version":[{"id":17678,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/17547\/revisions\/17678"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=17547"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=17547"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=17547"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}