Shrimp And Cabbage Slaw With Chili Sauce And Lime
This Thai-inspired shrimp and cabbage salad is a burst of fresh and vibrant flavors. The tangy dressing with a hint of heat complements the tender shrimp and crunchy vegetables, creating a perfect harmony of textures and tastes. Topped with cilantro and roasted peanuts for added depth, this salad is a deliciously satisfying dish that will delight your taste buds.
— Constant Cookbook
Ingredients
- 3 Tbs. Asian fish sauce
- 3 Tbs. rice vinegar
- 3 Tbs. fresh lime juice
- 2 Tbs. sugar
- 1 tsp. Asian red chili paste
- 1 lb. cooked medium shrimp, peeled and deveined
- 4 cups finely shredded red cabbage
- 4 cups finely shredded green or savoy cabbage
- 3/4 cup chopped fresh cilantro
- 1/2 cup chopped unsalted roasted peanuts
Instructions
- In a large bowl, whisk together the fish sauce, vinegar, lime juice, sugar and chili paste until the sugar is dissolved and the mixture is well blended.
- Cut the shrimp in half lengthwise and add to the dressing along with the red cabbage, green cabbage, cilantro and peanuts. Stir well and let stand for 5 minutes, then stir well again. Serve immediately. Serves 4.
- Adapted from Williams-Sonoma <i>Eat Well,</i> by Charity Ferreira (Oxmoor House, 2008).
Yield
Serves 4.
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