Active Time
N/A
Total Time
30 MIN
Yield
Serves : 6

How to Make It

Step

In a blender, combine the peanut butter with the coconut milk, Asian fish sauce, sambal oelek, lime juice and brown sugar and puree until smooth. Transfer the dressing to a large bowl. Add the shredded carrots, cucumber, bell pepper, shrimp and romaine and toss well. Garnish the salad with scallions, peanuts and cilantro and serve with lime wedges.

Make Ahead

The peanut dressing can be refrigerated in an airtight container for up to 5 days.

Suggested Pairing

This salad's sweet-and-spicy sauce gets an extra hit of flavor from a squeeze of lime; similarly, a white wine with a citrusy edge would be delicious alongside it. Rieslings from Australia, which are made in a dry style, are ideal.

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