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