Vietnamese Shrimp & Cabbage Salad


  • 12 ounces cold cooked shrimp (small)
  • small head Chinese or napa cabbage
  • handful fresh cilantro, diced
  • 1/3 cup rice vinegar
  • 3 tblspn peanut oil
  • 2 tblspn fish sauce
  • 2 tblspn Asian chile sauce or Sriracha
  • 1 tblspn sugar (try coconut crystals as a substitute)
  • 1 teaspoon grated fresh ginger
  • 1 small carrot, shredded
  • 2 green onions
  • 1/4 sliced cucumber
  • 1/2 cup CB’s Fresh Roasted Peanuts, coarsely chopped


Cook, peel, and chill shrimp. Slice cabbage into thin strips, about 1 to 2 inches long. Dice cilantro (stems and leaves) very thin (reserve some for garnish).

Mix vinegar, peanut oil, fish sauce, chile sauce, sugar, and ginger in a small bowl. Just before serving, toss shrimp, cabbage, sliced cilantro, carrot, and 6 tablespoons chopped peanuts with the dressing in a large bowl. Mound the salad and garnish with the remaining 2 tablespoons peanuts and cilantro sprigs. We sometimes like to add thinly sliced cucumber.