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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 252
  • Calories from fat: 24%
  • Fat: 6.7g
  • Saturated fat: 1g
  • Monounsaturated fat: 2.6g
  • Polyunsaturated fat: 2.3g
  • Protein: 27.5g
  • Carbohydrate: 21.6g
  • Fiber: 3.8g
  • Cholesterol: 172mg
  • Iron: 3.7mg
  • Sodium: 553mg
  • Calcium: 170mg


  • 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)


  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.
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