Best 4 Asian Shrimp And Cabbage Salad Recipes

**Unveil a Culinary Symphony of Asian Shrimp and Cabbage Salad: A Journey Through Delightful Variations**

Embark on a tantalizing culinary voyage with our curated collection of Asian shrimp and cabbage salad recipes, each offering a unique symphony of flavors to tantalize your taste buds. From the zesty Thai shrimp and cabbage salad, bursting with vibrant citrus notes, to the savory Vietnamese shrimp and cabbage salad, infused with the aromatic essence of herbs, these dishes promise a delightful exploration of Southeast Asian cuisine. Discover the vibrant Korean shrimp and cabbage salad, a harmonious blend of sweet and spicy, alongside the refreshing Japanese shrimp and cabbage salad, a symphony of umami flavors. Indulge in the delectable Chinese shrimp and cabbage salad, a testament to the culinary artistry of stir-frying, and the hearty Filipino shrimp and cabbage salad, a celebration of fresh seafood and crisp vegetables. With each recipe, we'll guide you through the culinary nuances and techniques that bring these salads to life, ensuring a memorable dining experience.

Let's cook with our recipes!

THAI SHRIMP AND CABBAGE

Thai Shrimp and Cabbage image

"This spicy shrimp is absolutely wonderful served over shredded cabbage. When I'm in a hurry, I use packaged coleslaw mix instead," notes Beth Malchiodi of Brooklyn, New York. "It's a welcome change from rice."

Provided by Taste of Home

Categories Dinner

Time 15m

Yield 1 serving.

Number Of Ingredients 9

Ingredients

1 cup shredded cabbage
3 teaspoons canola oil, divided
1 slice onion, halved
1 garlic clove, minced
8 uncooked large shrimp, peeled and deveined
2 tablespoons water
1 tablespoon soy sauce
1 tablespoon minced fresh cilantro
1/8 teaspoon crushed red pepper flakes

Steps:

In a small skillet, stir-fry the cabbage in 1 teaspoon oil for 2 minutes or until tender. Remove and keep warm. In the same skillet, stir-fry onion and garlic in remaining oil until tender. Add the shrimp, water and soy sauce; stir-fry for 2-3 minutes or until shrimp turn pink. Stir in cilantro and pepper flakes. Serve with cabbage.

Nutrition Facts : Calories 267 calories, Fat 15g fat (2g saturated fat), Cholesterol 215mg cholesterol, Sodium 1181mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 26g protein.

ASIAN SHRIMP AND CABBAGE SALAD

Asian Shrimp and Cabbage Salad image

Rather like a deconstructed Thai Spring Roll. If you want to make it super easy, purchase pre-cooked shrimp from your deli counter. From Melissa Clark in the New York Times.

Provided by lecole54

Categories < 60 Mins

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

1 lb medium shrimp, shelled and deveined
3 tablespoons olive oil, extra virgin
1 1/2 tablespoons fish sauce
1 lime, zest and juice, plus lime wedges for serving
1 tablespoon light brown sugar
1 teaspoon Thai red curry paste
1 small shallot, very finely chopped
1/2 small green cabbage, cored and finely shredded (6 packed cups)
2 carrots, julienned
2 kirby cucumbers, very thinly sliced
1 cup unsalted dry roasted peanuts, coarsely chopped
1 cup cilantro leaf

Steps:

Step 1: Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
Step 2: In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.

ASIAN SHRIMP SALAD

Asian Shrimp Salad image

Provided by Food Network

Categories main-dish

Time 30m

Yield 6 servings

Number Of Ingredients 24

Ingredients

1 cup loosely packed mint leaves
1 small onion, coarsely chopped
1 tablespoon minced gingerroot
12 black peppercorns, coarsely crushed
1 teaspoon ground cumin
1 teaspoon tamarind paste
1/2 teaspoon sugar
1/3 cup water
Salt, to taste
2 pounds large shrimp, shelled and de-veined
4 cups shredded iceberg lettuce
3 cups grated carrots
2 cups diced celery
2 cups shredded red cabbage
5 scallions, minced
1 cup loosely packed cilantro leaves, minced (after measuring)
3 tablespoons fresh lime or lemon juice
2 tablespoons Asian sesame oil
2 tablespoons soy sauce
1 tablespoon rice wine vinegar
3 dashes Asian hot chili oil, or to taste
Salt, to taste
Vegetable oil spray
3 tablespoons toasted sesame seeds, for garnish

Steps:

Make the paste: In a blender combine the first 9 ingredients and blend until pureed. In a bowl toss the shrimp with the paste and let marinate while prepping the vegetables.
Make the salad: In a large bowl combine the 6 salad vegetables. Make the dressing: In a bowl whisk together the 6 salad dressing vegetables. Spray a large skillet set over moderately high heat with some vegetable oil and heat until hot. Add the shrimp and cook, turning, for 3 to 4 minutes, or until just cooked. Add the shrimp to the salad bowl, drizzle with dressing to taste, and toss. Divide among serving dishes and sprinkle with the sesame seeds.

ASIAN SHRIMP AND NOODLE SALAD

Asian Shrimp and Noodle Salad image

Looking for an Asian-style dinner tonight? Then check out this rice noodles and shrimp salad filled with veggies that's made quickly in 15 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 15m

Yield 4

Number Of Ingredients 14

Ingredients

3 oz uncooked rice stick noodles
3 tablespoons fresh lime juice
1 1/2 teaspoons fish sauce
4 1/2 teaspoons creamy peanut butter
2 teaspoons sugar
2 teaspoons grated gingerroot
2 teaspoons reduced-sodium soy sauce
2 teaspoons dark sesame oil
2 cloves garlic, finely chopped
5 cups thinly sliced Chinese (napa) cabbage
3/4 lb cooked deveined peeled large shrimp
1 1/2 cups fresh snow pea pods, strings removed, cut diagonally in half
Thinly sliced green onion, if desired
Chopped fresh cilantro, if desired

Steps:

Cook noodles in boiling water 2 to 3 minutes; drain and rinse with cold water. Drain well.
Meanwhile, in small bowl, stir lime juice, fish sauce, peanut butter, sugar, gingerroot, soy sauce, oil and garlic with whisk until smooth; set aside.
In large bowl, stir together noodles, cabbage, shrimp and pea pods. Add dressing; toss well. Sprinkle individual servings with onions and cilantro.

Nutrition Facts : Calories 250, Carbohydrate 21 g, Fat 1/2, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 290 mg

Tips:

Use fresh, high-quality ingredients for the best flavor.
Do not overcook the shrimp, as it will become tough.
If you are using wooden skewers, soak them in water for at least 30 minutes before using to prevent them from burning.
Feel free to adjust the amount of chili sauce to your desired spice level.
Serve the salad immediately after it is made, or the cabbage will start to wilt.

Conclusion:

This Asian shrimp and cabbage salad is a delicious and refreshing dish that is perfect for a summer meal. It is packed with flavor and nutrients, and it is also very easy to make. If you are looking for a new and exciting salad recipe to try, this one is definitely worth a try.