This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).Ingredients
Total Time: 30 minutes
12 ounces cold cooked and peeled Maine shrimp, or other small shrimp (about 1 1/2 cups; see Tip)
1/2 small head Chinese or napa cabbage
20 sprigs fresh cilantro, divided
1 small head Boston lettuce
1/3 cup rice vinegar
3 tablespoons peanut oil
2 tablespoons fish sauce, (see Notes)
2 tablespoons Asian chile sauce, such as sambal oelek or Sriracha (see Notes)
1 tablespoon sugar
1 teaspoon finely chopped fresh ginger
1 small carrot, peeled and shredded
1/2 cup roasted unsalted peanuts, coarsely chopped, divided
Cover and refrigerate the shrimp, salad and dressing in separate containers for up to 1 day. Bring dressing to room temperature before tossing with shrimp and salad.
6 servings, generous 1 cup each
Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
Slice cabbage into chiffonade (very thin strips), about 1 to 2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs (stems and leaves) very thin; reserve remaining sprigs for garnish. Separate and wash lettuce leaves. Keep everything chilled until ready to toss the salad.
Mix vinegar, peanut oil, fish sauce, chile sauce, sugar and ginger in a small bowl. Keep at room temperature for up to 2 hours, or cover and refrigerate if making ahead; let cold dressing come to room temperature before tossing with the salad.
Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange the reserved lettuce leaves on a serving platter or in a large, shallow serving bowl. Mound the salad on the lettuce and garnish with the remaining 2 tablespoons peanuts and 8 cilantro sprigs.
- Per serving
- Saturated Fat
- Monounsaturated Fat
- Dietary Fiber
- Added Sugars
- 1 vegetable
- 2 lean meat
- 2 1/2 fat
- Carbohydrate Servings
- Vitamin A (68% daily value)
- Vitamin C (33% dv).