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Cabbage and Shrimp Salad (Goi Tom)

Yield Makes 4 main-dish servings
Notes: This salad is traditionally made with finely sliced raw banana blossoms or cabbage; we've gotten excellent results with the cabbage. Spicy rau ram, found in Vietnamese markets, adds an aromatic pungency, but fresh mint is a very good alternative. For convenience, use frozen cooked shrimp, thawed, and packaged shredded cabbage (often labeled "angel hair"). Serve the salad for a light lunch or as part of a multicourse meal.


  • 8 ounces (31 to 40 per lb.) shelled, deveined cooked shrimp (see notes)
  • 1/4 cup lime juice
  • 3 tablespoons Asian fish sauce (nuoc mam or nam pla)
  • 2 tablespoons sugar
  • 1/2 to 2 teaspoons minced fresh hot red or green chili, such as Thai, serrano, jalapeño, or Fresno
  • 1 clove garlic, peeled and minced
  • 6 cups finely shredded cabbage (10 oz.; see notes)
  • 8 ounces bean sprouts (3 to 4 cups), rinsed
  • 3/4 cup fresh rau ram or fresh mint leaves (see notes)
  • 1/2 cup finely shredded carrots
  • 1/2 cup Fried Shallots
  • 1/2 cup chopped roasted, salted peanuts

Nutrition Information

  • calories 348
  • caloriesfromfat 47 %
  • protein 22 g
  • fat 18 g
  • satfat 2.6 g
  • carbohydrate 29 g
  • fiber 4.8 g
  • sodium 681 mg
  • cholesterol 111 mg

How to Make It

  1. Rinse and drain shrimp; pat dry. Cut each in half lengthwise.

  2. In a large bowl, mix lime juice, fish sauce, sugar, 1/2 teaspoon chili, and garlic. Add shrimp, cabbage, bean sprouts, rau ram, carrots, shallots, and 1/4 cup peanuts; mix. Taste, and add more chili if desired.

  3. Pour the salad onto a platter and sprinkle the remaining 1/4 cup peanuts over the top.