1/4 cup plus 2 tablespoons unsweetened coconut milk
1 1/2 tablespoons Asian fish sauce
1 teaspoon sambal oelek or Chinese chile-garlic sauce
1 1/2 tablespoons fresh lime juice, plus lime wedges for garnish
2 teaspoons light brown sugar
3 carrots, coarsely shredded
1 seedless cucumber, peeled and cut into fine matchsticks
1 red or yellow bell pepper, cut into fine matchsticks
1 pound cooked large shrimp, shelled and halved lengthwise
2 romaine hearts, coarsely shredded
Chopped scallions, chopped peanuts and cilantro leaves, for garnish
How to Make It
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.
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