Napa Cabbage and Cucumber Salad with Shrimp

Coleslaw? Salad? whatever you call it, this asian inspired salad recipe has everything to brighten your day…. the crunchy veggies, nutty roasted peanuts and the most amazing sweet/tangy/spicy dressing. If you ask me, the dressing of this adapted recipe from Healthy Seasonal Recipes, is what makes this salad so good.

It’s wonderful as a side salad, but is just as amazing as an entrée when topped with any kind of protein.  I’ve served it with skirt steaks for a fancy meal.  Here I paired it with some garlic shrimp (which I always have pre-made in my fridge) for a quick lunch. 

Ingredients (for the salad):

  • 1 small head Napa Cabbage, finely sliced (about 8 cups)
  • 4 small cucumbers (1 ½ pounds), julienne cut (6 cups)
  • ½ cup chopped roasted, salted peanuts
  • ¼ cup chopped fresh cilantro leaves
  • 1/3 cup peanut oil or canola oil
  • ¼ cup freshly squeezed lime juice
  • 2 teaspoons sugar
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • Splash of rice vinegar, about 1 tbsp
  • Red chili flake to taste, optional


  • Combine cabbage, cucumbers, peanuts and cilantro in a large bowl.
  • Whisk oil, lime juice, sugar, salt, garlic powder, vinegar and red chili flake if using in a small bowl.
  • Pour over the vegetable mixture and toss to coat.

For the Shrimp:

  • 6-7 large shrimp (peeled and deveined)
  • Salt and pepper to taste
  • 1 tablespoon of oil
  • 2 cloves of garlic, crushed (optional)


  • Heat 1 tablespoon of oil in a pan on medium heat along with the garlic.  ** See notes
  • Toss the shrimp with a pinch of salt and pepper
  • Add the shrimp and fry for 3-4 minutes, stirring constantly (until opaque)
  •  Chop the shrimp in bite size pieces (optional)

**Note: Add the garlic while the oil is still cold, this way it’ll infuse the oil as it’s heating up without browning too fast.

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