Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style (Printer-Friendly Version) | Eating Well
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Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style

http://www.eatingwell.com/recipes/chilled_shrimp_vietnamese.html

From EatingWell:  May/June 2011

This Vietnamese-inspired shrimp salad is perfect if you’re looking for something different to bring to a summer potluck or a light dish for warm-weather entertaining at home. This recipe calls for Asian hot chile sauce. The different styles and brands of sauce have varying heat levels, so taste as you go. Recipe adapted from The Summer Shack Cookbook by Jasper White (W.W. Norton, 2007).

6 servings, generous 1 cup each | Active Time: 30 minutes | Total Time: 30 minutes

Ingredients

Preparation

  1. Pick over shrimp, discarding any pieces of shell. Cover and keep chilled until ready to toss the salad.
  2. Slice cabbage into chiffonade (very thin strips), about 1 to 2 inches long, to get 5 to 6 cups. Slice 12 cilantro sprigs (stems and leaves) very thin; reserve remaining sprigs for garnish. Separate and wash lettuce leaves. Keep everything chilled until ready to toss the salad.
  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.
  4. Just before serving, toss the reserved shrimp, cabbage, sliced cilantro, carrot and 6 tablespoons chopped peanuts with the dressing in a large bowl. Arrange the reserved 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.

Nutrition

Per serving : 234 Calories; 14 g Fat; 2 g Sat; 6 g Mono; 115 mg Cholesterol; 10 g Carbohydrates; 19 g Protein; 2 g Fiber; 635 mg Sodium; 342 mg Potassium

1/2 Carbohydrate Serving

Exchanges: 1 vegetable, 2 lean meat, 2 1/2 fat

Tips & Notes