Asian Shrimp and Cabbage Salad

READY IN: 35mins


  • 1lbmedium shrimp, shelled and deveined
  • 3tablespoonsolive oil, extra virgin
  • 1 12 tablespoonsfish sauce
  • 1lime, zest and juice, plus lime wedges for serving
  • 1tablespoonlight brown sugar
  • 1teaspoonThai red curry paste
  • 1smallshallot, very finely chopped
  • 12 smallgreen cabbage, cored and finely shredded(6 packed cups)
  • 2carrots, julienned
  • 2kirby cucumbers, very thinly sliced
  • 1cupunsalted dry roasted peanuts, coarsely chopped
  • 1cupcilantro leaf

  • 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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