This asian inspired salad is absolutely delightful. I adapted the recipe from http://www.healthyseasonalrecipes.com/cucumber-and-napa-cabbage-coleslaw/. 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. This salad is crisp and fresh and full of flavors, you just can’t go wrong with this recipe.
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.