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Asian Shrimp and Cabbage Salad
Quentin Bacon

Asian Shrimp and Cabbage Salad

  • ACTIVE: 30 MIN

An appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro in a spicy Asian dressing makes this salad fresh-tasting and even slightly addictive.

  1. 1 pound medium shrimp, shelled and deveined
  2. 3 tablespoons extra-virgin olive oil
  3. 1 1/2 tablespoons Asian fish sauce
  4. Finely grated zest and juice of 1 lime, plus lime wedges for serving
  5. 1 tablespoon light brown sugar
  6. 1 teaspoon Thai red curry paste
  7. 1 small shallot, very finely chopped
  8. 1/2 small green cabbage, cored and finely shredded (6 packed cups)
  9. 2 carrots, julienned
  10. 2 Kirby cucumbers, very thinly sliced
  11. 1 cup unsalted roasted peanuts, coarsely chopped
  12. 1 cup cilantro leaves
  1. Bring a large pot of salted water to a boil and fill a bowl with ice water. Add the shrimp to the boiling water and cook until pink and curled, about 1 minute. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
  2. In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated. Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted. Toss the salad, top with the peanuts and cilantro and serve with lime wedges.
Make Ahead The Asian dressing can be refrigerated overnight.

Suggested Pairing

The Asian-influenced flavors of this crunchy salad make it a natural pairing for Riesling. The drier style found in wines from Australia has citrusy flavors and floral notes that will go well with the lime and cilantro here.



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