Asian Shrimp and Cabbage Salad
Recipe courtesy of Chef April Neujean of ESYNOLA
½ pound medium shrimp, peeled and deveined and then boiled
2 Tablespoons sesame oil
2 teaspoons soy sauce
1 teaspoon fish sauce
Zest of 1 lime
Zest 1 orange
Juice of ½ lime
Juice of ½ orange
1 Tablespoon light brown sugar
2 teaspoons Thai red curry paste
2 Tablespoons minced shallot
½ small green cabbage, finely shredded
2 carrots, grated
½ red pepper, julienned
1 cucumber, thinly sliced
½ cup roasted peanuts, coarsely chopped
¼ cup cilantro leaves
- In a small bowl, whisk together sesame oil, soy sauce, fish sauce, lime zest, lime juice, orange zest, orange juice, brown sugar, curry paste, and shallots.
- In a large bowl, combine cabbage, carrots, red pepper, cucumbers, and shrimp.
- Toss ingredients with dressing until evenly coated.
- Top with peanuts and cilantro.