Thai-Inspired Shrimp & Cabbage Salad
In my book, this salad has it all -- crunch, tang & a touch of sweetness. Fresh mint, cilantro & chives keep every bite interesting. This salad provides a nice break from some of the rich flavors of the season. It is even better the next day for lunch, once the flavors have had a chance to sit together overnight.
3 dozen medium sized shrimp (fresh or frozen)
1.5 limes, juiced
1 tbsp rice vinegar
1 tbsp honey
1.5 tsp soy sauce
1/4 tsp sriracha, more if you like it hot
1 bag shredded cabbage or 1/2 green cabbage finely shredded
2 carrots, cut into small rounds
1/2 orange pepper, diced
1/4 red onion, cut finely
2 handfuls green beans, diced
2 tbsp fresh mint, ribboned
handful cilantro and chives, chopped
yield: 4 main course servings
1. bring 4 cups water to a slow boil, salt generously
2. crush the peanuts with a mortar & pestle or pulse through a food processor for a couple of seconds (alternatively, a plastic sandwich bag and a rolling pin does the trick)
3. transfer crushed peanuts to a small to medium sized bowl. add lime juice, rice vinegar, honey, soy sauce & sriracha. whisk together and adjust to taste. a couple drops of fish sauce would go a long way here.
4. boil shrimp until cooked through. cooked shrimp are pink and float to the top of the pot. pour cooked shrimp in a colander to drain water, add slash of cold water to stop shrimp from cooking. if necessary, peel and de-vein shrimp.
5. chop vegetables & fresh herbs. place in a large bowl.
6. add shrimp & peanut-lime dressing to the cabbage mixture. stir together until dressing evenly coats the salad. if you are finding it difficult to stir, feel free to add a glug of olive oil, a dash of salt, & a squeeze of lime.