VIETNAMESE SHRIMP SALAD

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A salad I could eat every day and not tire of it. So crunchy and loaded with flavors that excite the senses. A meal that will leave you feeling satisfied without feeling weighed down. Crisp veg, aromatic herbs and a bold lime and chili dressing.

Prep Time25

Cook Time5

Total Time30

Course: Main Course

Cuisine: Vietnamese

Servings:

Calories: 342kcal

Author: Lovoni

Ingredients

US Customary - Metric

LIME DRESSING

1/4 cup fresh lime juice
3 tablespoons fish sauce
3 tablespoons grapeseed oil
2 tablespoons rice vinegar
1 1/2 tablespoons sugar or sugar substitute
1 tablespoon sambal oelk chili paste, more or less according to taste
1 garlic clove, minced

SHRIMP SALAD

Sea salt
18 raw, jumbo shrimp, unpeeled
3 cups shredded iceberg lettuce or Napa cabbage Chinese cabbage
1 1/2 cups shredded red cabbage
1/2 red onion, thinly sliced
1 red bell pepper, deseeded and thinly sliced
2 to 3 Persian cucumbers, halved lengthways, seeds scooped out, then thinly sliced into half moons
1 large carrot, grated or cut into thin strips
1 to 2 small red chilies, chopped
1 cup packed mint leaves, roughly chopped, some left whole for garnish
1/2 cup Thai basil leaves, roughly chopped, some left whole for garnish
1/2 cup roasted peanuts, roughly chopped or cashews

Instructions

To make the dressing:

Put all the ingredients into a jar with a tight-fitting lid. Shake well; set aside for 10 minutes to allow the flavors to develop.

To make the salad:

Bring a large saucepan of water to a boil. Add a tablespoon or more of sea salt. Carefully add the shrimp to the saucepan. Cook, uncovered, for 2 minutes or until pink and cooked. Remove the shrimp to a bowl of water with ice. Let the shrimp sit in the water for 10 minutes to cool. Once cool, peel and devein the shrimp. You can leave their tails intact for aesthetic purposes or remove them to easier eating; set aside.
Place the shrimp and remaining salad ingredients, except the peanuts, into a large bowl. Pour over half of the dressing and toss gently to combine. Either make a large, family-style salad or make salads in individual bowls. Arrange salad on a platter or serving plates, drizzle with the remaining dressing, sprinkle with peanuts and scatter herbs over the top. Serves 3 to 4 as a main. The salad is best eaten just after making.

Nutrition