This Asian Shrimp Salad Recipe Is Perfect for Spring and Summer!
"This Vietnamese salad is LOADED with fresh herbs and veggies. It's light and refreshing, but since it's topped with shrimp (or your choice of protein), it's hearty and satisfying enough to make a meal...."
INGREDIENTS
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1 whole Napa cabbage, sliced thinly, but only use the green, more leafy part
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⅓ large head green cabbage, sliced thinly
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1/2 large sweet onion, sliced thinly
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1 cup shredded carrots
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1 yellow bell pepper, sliced thinly
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1 cucumber, cut in half, seeded, and thinly sliced on the diagonal
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1 handful fresh cilantro, chopped
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1 handful fresh basil, chopped
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1 handful fresh mint, chopped
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1 cup roasted, salted peanuts, chopped/crushed
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1 lb shrimp (I use Kroger's Simple Truth™ Extra Large Cooked Tail-On Frozen Shrimp )
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Freshly ground sea salt
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Freshly ground black pepper
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Avocado (optional topping)
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Mango (optional topping)
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Pineapple (optional topping)
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Oranges (optional topping)
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crispy onions (optional topping)
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sliced jalapeño peppers (optional topping)
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½ cup freshly squeezed lime juice
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½ cup soy sauce
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¼ cup rice vinegar
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1½ tsp ginger (I use the glass jar variety)
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3 tbsp shallot (or one large shallot)
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3 tbsp fish sauce
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3 tbsp sugar
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2 tbsp jalapeño pepper (minced, seeded (about 1 large pepper))
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4 cloves garlic (minced)
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