Vietnamese-Style Shrimp with Cabbage & Peanuts

Jolayne Cooper


When I saw this recipe on 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.

★★★★★ 1 vote
30 Min
No-Cook or Other


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.

About this Recipe

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