Thai-Inspired Shrimp and Cabbage Salad
15min
10min
1
389
Chef's Note
For the best flavor, allow the cabbage to sit with the dressing for about 5 minutes before adding the shrimp. This gives the vegetables time to slightly soften and absorb the Thai flavors. If you prefer a spicier salad, leave the seeds in the chili or add a dash of sriracha to the dressing.
Tags
Ingredients
8 oz large shrimp
2 cups napa cabbage
1/2 medium red bell pepper
1/2 medium cucumber
2 stalks green onions
1/4 cup fresh cilantro
2 tbsp fresh mint leaves
1 tbsp lime juice
1 tsp fish sauce
1 tsp rice vinegar
1 small garlic clove
1 small red chili
2 tsp olive oil
1 tbsp unsalted peanuts
1/2 tsp Stevia or monk fruit sweetener
Instructions
- 1
Peel and devein 8 oz of shrimp, then pat dry with paper towels.
- 2
Thinly slice 2 cups of napa cabbage and place in a large bowl.
- 3
Julienne 1/2 red bell pepper and 1/2 cucumber, then add to the bowl with cabbage.
- 4
Thinly slice 2 green onions and roughly chop 1/4 cup cilantro and 2 tbsp mint leaves. Add to the bowl.
- 5
Mince 1 small garlic clove and 1 small red chili (remove seeds for less heat if desired).
- 6
In a small bowl, whisk together 1 tbsp lime juice, 1 tsp fish sauce, 1 tsp rice vinegar, minced garlic, minced chili, and 1/2 tsp sweetener to make the dressing.
- 7
Heat 1 tsp olive oil in a non-stick skillet over medium-high heat. Add shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat.
- 8
Toss the cabbage mixture with the dressing.
- 9
Roughly chop 1 tbsp unsalted peanuts.
- 10
Plate the dressed cabbage mixture, top with cooked shrimp, and sprinkle with chopped peanuts.
- 11
Drizzle with remaining 1 tsp olive oil and serve immediately.
Nutrition Information (per serving)
389
49g
20g
13g
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