I love this recipe. I follow it pretty much to a T. Only changes are: I don't buy Maine shrimp, I use medium shrimp that I chop into thirds after cooking, I use Napa or bok choy (I don't recommend regular cabbage, green or red, because it's too hard and bitter), and I usually shred several carrots. The flavor of the dressing is so delicious. I can imagine leaving out the shrimp and using this as a side dish, a Vietnamese cole slaw. Definitely a company-worthy dish as well. I will say that it can be a little time consuming, but it's simple and the end result is worth it. I should also mention that I am not a great cook, but can easily pull off this dish.
Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style
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).
4 Reviews for Chilled Maine Shrimp with Cabbage & Peanuts, Vietnamese-Style
We prepared this using warm grilled jumbo shrimp rubbed with Rub with Love Seafood flavor. Leftover salad was even better the next day for lunch! When I this again I may prepare without the shrimp for an unusual side salad. Or, you could add chunks of rare Ahi Tuna, cooked lobster or chicken!
Easy and really delicious. I didn't have the lettuce and I added some more veggies - thinly sliced cucumber and red pepper.