vietnamese-style shrimp with cabbage & peanuts

Name: Vietnamese-Style Shrimp with Cabbage & Peanuts
Prep time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 12 ounce(s) 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 cup(s) rice vinegar; 3 tablespoon(s) peanut oil; 2 tablespoon(s) fish sauce; 2 tablespoon(s) asian chile sauce (used sriracha); 1 tablespoon(s) sugar; 1 teaspoon(s) finely chopped or grated fresh ginger; 1 small carrot (peeled and shredded); 1/2 cup(s) roasted unsalted peanuts (coarsely chopped, divided); 1 - small head boston lettuce

(1 RATING)

53 Pinches 1 Photo

Jolayne Cooper

Americus, GA

Updated on Jul 3, 2012

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.

Rate

prep time 30 Min

cook time

method No-Cook or Other

yield 6 serving(s)

Ingredients

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

How To Make vietnamese-style shrimp with cabbage & peanuts

Step 1

Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.

Step 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.
Step 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.
Step 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.
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