Rating: 3 stars
4281 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4281
  • 2 star values: 0
  • 1 star values: 0
  • 4,281 Ratings

With its appealing combination of shrimp, carrots, cucumbers, peanuts and cilantro tossed in a dressing bolstered with fish sauce and red curry paste, this fresh-tasting salad will have you coming back for more.

August 2007

Gallery

Credit: Quentin Bacon

Recipe Summary

total:
50 mins
active:
30 mins
Yield:
6
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
  • 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.

Advertisement