Southeast Asian Cabbage and Shrimp Salad

Becky Luigart-Stayner
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.

Yield:

6 servings (serving size: 2 cups salad and 1 tablespoon peanuts)

Recipe from

Nutritional 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

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)

Preparation

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

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.

Note:

Cynthia Nicholson,

May 2005