Coconut Shrimp Salad
INGREDIENTS
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Chive-Apple Cider Vinaigrette:
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⅓ cup thinly sliced chives
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2 teaspoons dark brown sugar
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1 teaspoon cayenne pepper
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1 teaspoon kosher salt, plus more for seasoning
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1 teaspoon freshly ground black pepper
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½ cup apple cider
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2 tablespoons apple cider vinegar
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2 tablespoons low-sodium soy sauce
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⅓ cup extra-virgin olive oil
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Coconut Shrimp Salad:
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3 cups finely chopped romaine lettuce
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3 cups thinly sliced green cabbage, preferably a mix of napa and savoy
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¾ cup thinly sliced red cabbage
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¾ cup soy sprouts
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½ cup thinly sliced red bell pepper
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½ cup finely chopped Thai basil
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½ cup finely chopped cilantro leaves
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12 large deveined tail-on cooked shrimp
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6 scallions, white and light-green parts only, finely chopped (about ½ cup)
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½ cup coconut flakes, toasted
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