ASIAN SHRIMP AND CABBAGE SALAD
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
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.
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Virginia Fernandez
[email protected]This salad is a bit too sour for my taste. I would use less vinegar next time.
CHILLWILL 14
[email protected]This salad is a bit too spicy for my taste. I would use less chili sauce next time.
Ibad Ali
[email protected]I found this salad to be a bit too heavy on the dressing. I would use less dressing next time.
Popori Bella
[email protected]This salad is a bit too bland for my taste. I would add some more spices or herbs to give it a little more flavor.
Rajip Rai
[email protected]I've made this salad several times and it's always a hit. It's a great way to change up my usual salad routine.
Amya Young
[email protected]This salad is a great make-ahead meal. I like to make it on the weekend and then eat it for lunch throughout the week.
Lionel Canham
[email protected]I love the dressing for this salad. It's tangy and sweet, with a little bit of a kick. It really brings the whole dish together.
Della Kennedy
[email protected]This salad is a great way to get your daily dose of vegetables. It's also a good source of protein and healthy fats.
Amahle Msibi
[email protected]I wasn't sure about the combination of shrimp and cabbage, but I was pleasantly surprised. The flavors go together really well.
Deanna Canady
[email protected]This salad is so easy to make and it's a great way to use up leftover shrimp. I always have it on hand for a quick and healthy lunch.
Patricia Mobley
[email protected]I made this salad for a potluck and it was a hit! Everyone loved the unique flavors and the crunchy texture of the cabbage.
Madalyhn Johnson
[email protected]This salad was a refreshing and flavorful side dish. The combination of shrimp, cabbage, and dressing was perfect.