Sweet and Spicy Shrimp and Cabbage Salad

This dish has become something of a staple in our household. We’ve made this a few times already and it’s been a big hit. It’s easy to make, doesn’t take much time (or cook time, for that matter) and it’s chock full of veggies and has great flavor. Wins all around! Especially since the hubs has discovered he enjoys raw cabbage more than cooked, but still isn’t a fan of coleslaw. I’ve had to be creative but this salad really works. Leftovers are pretty good, too! It’s definitely a keeper.

Sweet and Spicy Shrimp and Cabbage Salad

Makes 4 servings
Recipe courtesy Bon Appetit

1/4 cup lime juice
3 tablespoons golden brown sugar
2 tablespoons asian fish sauce
2 tablespoons vegetable oil
1 tablespoon finely grated lime peel
1 teaspoon hot chili paste
1 teaspoon grated peeled fresh ginger

1 pound Japanese or Persian cucumber (I used a regular one and it worked fine, too.)
1 1/2 teaspoons salt
1 tablespoon vegetable oil
1/4 cup lightly salted roasted peanuts
1 pound cooked deveined peeled medium shrimp
4 cups thinly sliced napa cabbage (subbed with green cabbage and it did the job)
1 large red bell peppers, cut into matchstick-sized strips
1/2 cup fresh cilantro
1/2 cup torn fresh Thai basil or regular basil
2 teaspoons black sesame seeds, toasted
3 green onions, cut into matchstick-size strips

Dressing: Whisk all ingredients to blend in small bowl; let stand while preparing salad.

Salad: Peel half of cucumbers; cut in half lengthwise and scoop out seeds with small spoon. Cut into 1/4-inch cubes (2 cups) and place in large strainer set over bowl.

Cut off ends from remaining cucumbers and cut in half lengthwise. Scoop out seeds. Cut halves crosswise into 1/4-inch-thick slices (2 1/2 to 3 cups); add to strainer. Sprinkle with 1 1/2 t. salt; let drain 30 minutes.

Heat 1 T. oil in heavy medium skillet over medium-high heat. Add peanuts; saute until golden. Using slotted spoon, transfer nuts to paper towel to drain.

Combine shrimp, cabbage, pepper, onions, cilantro, and basil in large bowl.

Pat cucumber slices dry and add to salad. Toss with dressing; sprinkle with nuts and seeds.

~ by spontaneoustruth on March 24, 2011.

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