How To Make Asian Shrimp and Cabbage Salad
Plump and tender shrimp, crisp veggies, and crunchy peanuts makes up this delectable cabbage salad; all tossed in a rich curry dressing, for a tasty meal!
Bring a large pot of salted water to a boil and fill a bowl with ice water.
Add the shrimp to the boiling water and cook for about 1 minute, until pink and curled. Drain the shrimp and transfer them to the ice water to cool. Drain and pat dry.
In a large bowl, whisk the olive oil with the fish sauce, lime zest, lime juice, brown sugar, red curry paste and shallot. Add the cabbage, carrots, cucumbers and shrimp and toss until evenly coated.
Let stand at room temperature for 20 minutes, until the cabbage is very slightly wilted.
Toss the salad, top with the peanuts and cilantro and serve with lime wedges. Enjoy!
Make Ahead: The Asian dressing can be refrigerated overnight.
- Calories: 292.08kcal
- Fat: 19.75g
- Saturated Fat: 2.71g
- Trans Fat: 0.01g
- Monounsaturated Fat: 11.05g
- Polyunsaturated Fat: 4.80g
- Carbohydrates: 14.45g
- Fiber: 3.80g
- Sugar: 6.20g
- Protein: 18.00g
- Cholesterol: 95.34mg
- Sodium: 809.08mg
- Calcium: 98.36mg
- Potassium: 537.42mg
- Iron: 1.94mg
- Vitamin A: 225.80µg
- Vitamin C: 9.00mg
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