Southeast Asian Cabbage and Shrimp Salad |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Fresh mint adds a cooling effect in this peppery salad. For a spicier dish, keep the seeds in the jalapeño peppers. Use steamed, boiled, or grilled shrimp. Ingredients:
1/2 cup fresh lime juice (about 6 limes) |
1/3 cup chopped fresh cilantro |
1/4 cup water |
3 tablespoons brown sugar |
2 tablespoons minced seeded jalapeño pepper |
2 tablespoons thinly sliced fresh mint |
1 1/2 tablespoons fish sauce |
1 garlic clove, minced |
6 cups thinly sliced napa cabbage |
1 1/2 cups shredded carrot |
1 1/2 cups loosely packed fresh mint leaves |
1 cup vertically sliced red onion |
1 1/2 pounds medium shrimp, cooked and peeled |
1 english cucumber, halved lengthwise and sliced (about 1 1/2 cups) |
6 tablespoons chopped unsalted, dry-roasted peanuts |
mint sprigs (optional) |
Directions:
1. To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.
2. To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl. Drizzle dressing over salad, and toss well to coat. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.
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