CB's Kitchen • Salads
Vietnamese Shrimp
Cabbage Salad
Do you love Vietnamese or Thai fresh rolls but never make them at home because those dang rice flour wrappers are so hard to get right? Well who needs those silly wrappers anyways? Enjoy that flavor anytime you want without the hassle with this simple salad. Think about taking it up a notch by substituting our jalapeño kettle roasted peanuts for the regular fare.
Ingredients
12 ounces cold cooked shrimp (small)
Small head Chinese or napa cabbage
Handful fresh cilantro, diced
⅓ cup rice vinegar
3 tablespoons peanut oil
2 tablespoons fish sauce
2 tablespoons Asian chile sauce or Sriracha
1 tablespoon sugar (try coconut crystals as a substitute)
1 teaspoon grated fresh ginger
1 small carrot, shredded
2 green onions
¼ sliced cucumber, optional
½ cup CB's Fresh Roasted Peanuts, coarsely chopped
How to make Vietnamese shrimp cabbage salad
Cook, peel, and chill the shrimp. Slice the cabbage into thin strips, about 1 to 2 inches long.
Dice the cilantro (stems and leaves) very thin, reserving some for garnish.
Mix the vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl.
Just before serving, toss the shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons of the chopped peanuts with the dressing in a large bowl.
Mound the salad and garnish with the remaining 2 tablespoons of peanuts and cilantro sprigs. We sometimes like to add thinly sliced cucumber.
