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Southeast Asian Cabbage and Shrimp Salad

Becky Luigart-Stayner
Yield 6 servings (serving size: 2 cups salad and 1 tablespoon peanuts)
Fresh mint adds a cooling effect in this peppery salad. For a spicier dish, keep the seeds in the jalapeño peppers. Use steamed, boiled, or grilled shrimp.

Ingredients

  • Dressing:
  • 1/2 cup fresh lime juice (about 6 limes)
  • 1/3 cup chopped fresh cilantro
  • 1/4 cup water
  • 3 tablespoons brown sugar
  • 2 tablespoons minced seeded jalapeño pepper
  • 2 tablespoons thinly sliced fresh mint
  • 1 1/2 tablespoons fish sauce
  • 1 garlic clove, minced
  • Salad:
  • 6 cups thinly sliced Napa cabbage
  • 1 1/2 cups shredded carrot
  • 1 1/2 cups loosely packed fresh mint leaves
  • 1 cup vertically sliced red onion
  • 1 1/2 pounds medium shrimp, cooked and peeled
  • 1 English cucumber, halved lengthwise and sliced (about 1 1/2 cups)
  • 6 tablespoons chopped unsalted, dry-roasted peanuts
  • Mint sprigs (optional)

Nutrition Information

  • calories 252
  • caloriesfromfat 24 %
  • fat 6.7 g
  • satfat 1 g
  • monofat 2.6 g
  • polyfat 2.3 g
  • protein 27.5 g
  • carbohydrate 21.6 g
  • fiber 3.8 g
  • cholesterol 172 mg
  • iron 3.7 mg
  • sodium 553 mg
  • calcium 170 mg

How to Make It

  1. To prepare dressing, combine first 8 ingredients, stirring with a whisk until sugar dissolves.

  2. To prepare salad, combine cabbage and next 5 ingredients (through cucumber) in a large bowl. Drizzle dressing over salad, and toss well to coat. Sprinkle with peanuts; garnish with mint sprigs, if desired. Serve immediately.