Southeast Asian Cabbage and Shrimp Salad

Name: Southeast Asian Cabbage and Shrimp Salad
Yield: 6 servings (serving size: 2 cups salad and 1 tablespoon peanuts)
Ingredients: Dressing:; ½ cup fresh lime juice (about 6 limes); ⅓ cup chopped fresh cilantro; ¼ cup water; 3 tablespoons brown sugar; 2 tablespoons minced seeded jalapeño pepper; 2 tablespoons thinly sliced fresh mint; 1 ½ tablespoons fish sauce; 1 garlic clove, minced; Salad:; 6 cups thinly sliced Napa cabbage; 1 ½ cups shredded carrot; 1 ½ cups loosely packed fresh mint leaves; 1 cup vertically sliced red onion; 1 ½ 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 Rating
1 Review

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.

By Cynthia Nicholson

Recipe by Cooking Light May 2005

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Southeast Asian Cabbage and Shrimp Salad

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Southeast Asian Cabbage and Shrimp Salad

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (1)

All Reviews for Southeast Asian Cabbage and Shrimp Salad