Asian Shrimp Cabbage SaladServes 4 Main Courses
This take on a fusion Asian salad is a mix of Western culture with a mix of pan-Asian and Szechwan roots. It’s the perfect mix of cultures! This twist on the classic Asian chicken cabbage salad is replaced with crisp, hot coconut and sesame oil sautéed shrimp. Accompany this dish with a refreshing non-lettuce salad using ingredients like crunchy cabbage, carrots and aromatic herbs like basil and cilantro and you’ve got yourself a fork full of different flavors.
3 Cups of shredded green cabbage
1 Cup of shredded carrots [Shred on a mandolin or grater]
1 Cup of cilantro leaves
2 Scallions [sliced thinly]
½ Cup of basil leaves [chopped or thinly sliced]
2 Ounces of dried ramen or noodles [Cook noodles according to package, once cooked set aside at room temperature]
¼ Cup of cashews
¼ Cup of almonds
1 Tablespoons of white sesame seeds
1 Tablespoons of black sesame seeds
½ Cup of fried store-bought wonton strips
1 Lb. Medium shrimp [peeled, deveined with tail on]
1 Tablespoon of coconut oil
1 Tablespoon of sesame oil
2 Teaspoons of white sesame seeds
3 Teaspoons of cornstarch
1 Teaspoon of salt
1 Teaspoon of ginger powder
1 Teaspoon of turmeric
1/8 Teaspoon of red chili pepper flakes
½ Cup of fresh lime juice
¼ Cup of hot chili paste
¼ Cup of vegetable oil or canola oil
2 Tablespoons of sugar
2 Tablespoons of fish sauce
2 Tablespoons of honey
1 Large garlic clove [minced]
Salt [to liking]
In a medium bowl whisk in the lime juice, chili paste, vegetable oil, sugar, fish sauce, honey and minced garlic. Whisk the ingredients until smooth. Taste the dressing and add salt to your liking. Cover and place in the fridge until ready to used on the salad.
Marinating The Shrimp Preparation
In a large bowl place in your shrimp and pour in your coconut oil, sesame oil and all of the spices including the salt. Mix with a fork and add in your cornstarch. Toss until the cornstarch starts to stick on to the shrimp, once ready cover and let it sit in the fridge for at least twenty minutes, if your in a rush there’s no worry you can still cook the shrimp as is.
In a large sauté pan, pour in one tablespoon of coconut oil and one tablespoon of canola or any other cooking oil. Turn the stovetop to a medium high heat and let the oil heat up before adding the shrimp. Place your marinated shrimp into the hot oil and sauté shrimp for about three minutes or until shrimp appear to be pink and crisp.
In a large bowl place in your shredded cabbage, carrots, basil, scallions, cilantro and all of your toppings [see topping ingredients] including the cooked noodles; toss to mix all the dry ingredients first. Once dry tossed pour in your dressing and mix until all is incorporated. Lastly add in your crisp shrimp and toss once more. Serve immediately so the shrimp and cabbage stay nice and crisp. Enjoy!
Tip – You can decorate your dish by sprinkling a little bit of sesame seeds, nuts and fresh cilantro leaves on top.
Tip - You can make the dressing two days ahead, once ready to use you can add about one teaspoon of sesame oil and mix until it becomes smooth again, make sure to taste the dressing before serving you may want to adjust the seasoning by adding more salt, chili paste or even more honey. Remember to make this your own!
Tip – If you’d like to make extra dressing make sure to triple each measurement and follow the preparations as seen above.