Vietnamese-Style Shrimp with Cabbage & Peanuts
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- 12 oz
- cold cooked and peeled small shrimp (used the 50 per lb. size)
- 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
- 1 tsp
- finely chopped or grated fresh ginger
- 1 small
- carrot (peeled and shredded)
- 1/2 c
- roasted unsalted peanuts (coarsely chopped, divided)
- small head boston lettuce
1Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
2Slice 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.
3Mix 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.
4Just 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.