Vietnamese-Style Shrimp with Cabbage & Peanuts

Jolayne Cooper

By
@jwcooper

When I saw this recipe on delish.com I knew I had to try it. I fixed it for dinner with company and it was a hit. I doubled the recipe so I would have enough and I had very little leftover. One young man asked for the recipe, then said, "I don't usually like salads, so when I ask for the recipe, that's a compliment." It has a kick to it, but oh so flavorful.


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Serves:

6

Prep:

30 Min

Method:

No-Cook or Other

Ingredients

12 oz
cold cooked and peeled small shrimp (used the 50 per lb. size)
1/2
chinese or napa cabbage
20 sprig(s)
fresh cilantro (divided)
1/3 c
rice vinegar
3 Tbsp
peanut oil
2 Tbsp
fish sauce
2 Tbsp
asian chile sauce (used sriracha)
1 Tbsp
sugar
1 tsp
finely chopped or grated fresh ginger
1 small
carrot (peeled and shredded)
1/2 c
roasted unsalted peanuts (coarsely chopped, divided)
1
small head boston lettuce

Directions Step-By-Step

1
Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
2
Slice cabbage into chiffonade (very thin strips), about 1-2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs very thin; reserve remaining sprigs for garnish. Keep everything chilled until ready to toss the salad.
3
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.
4
Just before serving, toss the shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange 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.

About this Recipe

Course/Dish: Other Salads
Main Ingredient: Vegetable
Regional Style: Asian
Other Tag: Quick & Easy
Hashtag: #shrimp